Grilled Chicken Avocado Salad

Instructions

Step 1: Pat the chicken breasts dry and rub them with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.

Step 2: Heat a grill pan or outdoor grill to medium-high heat.

Step 3: Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 4: Transfer the chicken to a cutting board and let it rest for 5 minutes.

Step 5: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until well combined.

Step 6: In a large salad bowl, combine the chopped romaine lettuce, avocado, cherry tomatoes, cucumber, and red onion.

Step 7: Drizzle the dressing over the salad and toss gently to coat.

Step 8: Sprinkle the grated Parmesan cheese evenly over the salad.

Step 9: Slice the grilled chicken into strips.

Step 10: Arrange the sliced chicken on top of the salad.

Step 11: Garnish with additional Parmesan cheese and freshly ground black pepper if desired.

Step 12: Serve immediately.

Storage and Reheating Tips

Store the grilled chicken and salad components separately in airtight containers in the refrigerator for up to 3 days.

Keep the dressing separate until ready to serve to maintain the crispness of the lettuce.

Avocado is best added just before serving to prevent browning.

Reheat the chicken gently in a skillet or microwave until warmed through.

Prepared dressing can be refrigerated in a sealed container for up to 1 week; shake well before using.

Avoid freezing the assembled salad, as the vegetables and avocado will lose their texture.