Instructions
Step 1: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, black pepper, and dried parsley.
Step 2: Rub the seasoning mixture evenly over the chicken breasts.
Step 3: Heat a grill pan or skillet over medium-high heat.
Step 4: Grill the chicken breasts for 5–6 minutes on each side until fully cooked and lightly charred.
Step 5: Remove the chicken from the heat and let it rest for a few minutes before slicing.
Step 6: Arrange the chopped lettuce, cucumber slices, cherry tomatoes, diced onion, and hard-boiled eggs on a serving platter.
Step 7: Place the sliced grilled chicken over the salad.
Step 8: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
Step 9: Drizzle the dressing over the salad and serve immediately.
Storage and Reheating Tips
Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently in a skillet or microwave if desired, although the salad is also delicious served cold.
Keep the dressing separate until ready to serve to maintain the freshness and crisp texture of the vegetables.
Continue on the next page