Grilled Chicken and Egg Salad

Instructions

Step 1: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Step 2: Rub the seasoning mixture over the chicken breasts until evenly coated.

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, hard-boiled eggs, and feta cheese on a serving platter.

Step 7: Place the sliced grilled chicken on top of 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.