Instructions
Step 1 Pat the chicken breasts dry and season both sides with olive oil, paprika, garlic powder, salt, and black pepper. /n
Step 2 Heat a grill pan or outdoor grill over medium-high heat. /n
Step 3 Grill the chicken for about 5–6 minutes per side until fully cooked and nicely charred. /n
Step 4 Remove the chicken from the grill and let it rest for a few minutes before slicing. /n
Step 5 In a large bowl add the chopped romaine lettuce, cucumber slices, cherry tomatoes, diced avocado, and red onion. /n
Step 6 In a small bowl whisk together olive oil, lemon juice, Dijon mustard, and honey to create the dressing. /n
Step 7 Drizzle the dressing over the salad and toss gently to combine. /n
Step 8 Slice the grilled chicken into strips and place it on top of the salad. /n
Step 9 Serve immediately while the chicken is still warm for the best flavor and texture.
Storage and Reheating Tips
Store leftover grilled chicken separately from the salad in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving. Keep the vegetables and avocado chilled and add dressing only when ready to eat to maintain freshness and crunch.
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