A fresh, colorful salad topped with juicy grilled chicken, crisp vegetables, creamy avocado, and a simple homemade lemon-herb dressing. Perfect for a healthy lunch or light dinner.
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 6 cups mixed salad greens (romaine, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets (lightly steamed or raw)
- 1 avocado, sliced
- ¼ small red onion, thinly sliced
- ¼ cup shredded carrots
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley or cilantro
Lemon Herb Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Season the chicken. Rub the chicken breasts with olive oil, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper.
- Grill the chicken. Heat a grill or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), garlic, oregano, salt, and pepper until well combined.
- Assemble the salad. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, bell pepper, broccoli, avocado, red onion, carrots, and feta cheese (if using).
- Add the chicken. Arrange the sliced grilled chicken over the salad.
- Dress and serve. Drizzle with the lemon herb dressing, garnish with fresh parsley or cilantro, and serve immediately.
Optional Add-Ins
- Grilled zucchini or asparagus
- Sweet corn kernels
- Sliced olives
- Toasted almonds, pecans, or walnuts
- Pumpkin or sunflower seeds
- Quinoa for extra protein and fiber
Nutrition (Approximate, per serving)
- Calories: 420
- Protein: 35 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Fat: 26 g
Storage Tips
- Store the salad and dressing separately in airtight containers.
- Refrigerate for up to 3 days.
- Add the avocado just before serving to keep it from browning.
Tip: For extra juicy chicken, let it rest after grilling before slicing. This helps the juices redistribute, keeping every bite tender and flavorful.