Instructions
Step 1. Preheat a grill pan or skillet over medium-high heat.
Step 2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 3. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
Step 4. Grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Step 5. Remove the chicken from the heat and allow it to rest for 5 minutes.
Step 6. Cut the chicken into bite-sized cubes.
Step 7. Steam the broccoli florets for 3–4 minutes until tender-crisp, then let them cool slightly.
Step 8. Arrange the lettuce on a large serving plate or bowl.
Step 9. Add the cucumber slices, tomato slices, broccoli florets, and sliced beetroot around the lettuce.
Step 10. Place the grilled chicken pieces in the center of the salad.
Step 11. Whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Step 12. Drizzle the dressing over the salad and garnish with chopped parsley before serving.
Storage and Reheating Tips
Store the grilled chicken and vegetables separately in airtight containers in the refrigerator for up to 4 days.
Keep the dressing in a sealed container in the refrigerator for up to 1 week.
Reheat the chicken in a skillet over medium heat or in the microwave until warmed through.
The salad vegetables are best served cold and fresh.
For meal prep, store the dressing separately and assemble the salad just before serving to maintain the best texture.
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