Ingredients:
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
6 cups mixed greens (arugula, spinach, romaine)
1 cup cherry tomatoes, halved
1 large avocado, sliced
¼ red onion, thinly sliced
¼ cup crumbled feta cheese (optional)
2 tablespoons sunflower seeds or pumpkin seeds (optional)
Lime Vinaigrette Dressing:
¼ cup olive oil
Juice of 1 lime
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Directions:
Preheat grill or grill pan over medium heat.
Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
Grill chicken for 5–7 minutes per side or until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
In a small bowl, whisk together the vinaigrette ingredients until emulsified.
In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, avocado slices, and optional toppings like feta and seeds.
Top salad with sliced grilled chicken and drizzle with lime vinaigrette.
Serve immediately or chill for 10 minutes for an extra refreshing bite.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 410 kcal | Servings: 2 servings