Instructions
Step 1: Grill your chicken breasts until cooked through, about 6-7 minutes per side, then let them rest for a few minutes before slicing into bite-sized pieces.
Step 2: Boil your eggs until they reach your preferred doneness (usually 8-10 minutes for medium eggs), then cool and halve them.
Step 3: Arrange your fresh greens as the base in a large bowl or on a plate.
Step 4: Arrange all your ingredients around the greens in sections, starting with the sliced chicken, then avocado, eggs, cucumber, corn, and tomato.
Step 5: Drizzle with olive oil and lemon juice or your favorite vinaigrette.
Step 6: Season with salt, black pepper, and optional herbs or chili flakes to your taste.
Step 7: Toss everything together gently just before eating and enjoy your power-packed salad.
Storage and Reheating Tips
Store this salad best by keeping the greens and dressing separate from the other ingredients in airtight containers in the fridge for up to 3 days. Assemble just before eating to keep everything crisp and fresh.
The chicken, eggs, avocado, and veggies can all be prepped ahead and stored separately, making this salad super convenient for meal prep life. Just keep your dressing in a small container and combine everything when you’re ready to eat.
Pro tip: Don’t dress the salad until you’re about to eat it, as the greens will wilt over time. The individual components will stay fresh longer when stored apart.
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