Instructions
Step 1. Preheat a grill pan or skillet over medium-high heat.
Step 2. In a small bowl, combine garlic powder, paprika, 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 the internal temperature reaches 165°F (74°C).
Step 5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Step 6. Place the eggs in a saucepan and cover with cold water.
Step 7. Bring to a boil, then reduce to a gentle simmer and cook for 9–10 minutes.
Step 8. Transfer the eggs to an ice bath, cool completely, peel, and slice in half.
Step 9. Wash and prepare the lettuce, cucumbers, tomatoes, and red onion.
Step 10. Arrange the lettuce in meal prep containers or serving bowls.
Step 11. Add the sliced cucumbers, cherry tomatoes, red onion, croutons, and egg halves.
Step 12. Place the sliced grilled chicken on top of the salad.
Step 13. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper.
Step 14. Store the dressing separately or drizzle over the salad just before serving.
Step 15. Serve immediately or refrigerate for meal prep.
Storage and Reheating Tips
Store the salad components in airtight meal prep containers in the refrigerator for up to 4 days.
Keep the dressing and croutons separate until serving to maintain freshness and crunch.
Hard-boiled eggs can be stored in the refrigerator for up to 1 week.
The grilled chicken can be enjoyed cold or reheated briefly in the microwave.
For best results, assemble the salad just before eating if preparing several days in advance.
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