Grilled chicken, avocado, and lime dressing tossed with veggies for a vibrant, satisfying salad meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 500 grams)
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste
→ Salad Components
07 - 2 ripe avocados, diced
08 - 120 grams cherry tomatoes, halved
09 - 1 small red onion, thinly sliced
10 - 60 grams baby spinach or mixed greens
11 - 1 small cucumber, sliced
12 - 2 tablespoons fresh cilantro, chopped
→ Lime Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - Juice of 2 limes
15 - 1 teaspoon honey
16 - 1/2 teaspoon Dijon mustard
17 - Salt, to taste
18 - Black pepper, to taste
# Preparation Steps:
01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Brush chicken breasts with olive oil, then season generously with paprika, garlic powder, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side, or until fully cooked and internal juices run clear. Remove from heat, allow to rest for 5 minutes, then slice thinly.
04 - In a large salad bowl, combine diced avocados, halved cherry tomatoes, thinly sliced red onion, spinach or mixed greens, sliced cucumber, and chopped cilantro.
05 - In a small bowl, whisk together extra-virgin olive oil, fresh lime juice, honey, Dijon mustard, salt, and black pepper until emulsified.
06 - Add the sliced grilled chicken to the salad bowl. Drizzle with the prepared lime dressing and toss gently to coat all ingredients. Serve immediately, garnishing with additional fresh cilantro if desired.
