Grilled Chicken Avocado Salad

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Intensity Levels (1–5 Scale)

• Prep Intensity: ⚫⚫⚪⚪⚪ (2/5) – Simple chopping and whisking.

• Cooking Intensity: ⚫⚫⚫⚪⚪ (3/5) – Requires attention at the grill or grill pan.

• Flavor Intensity: ⚫⚫⚫⚫⚪ (4/5) – Bold, smoky, tangy, and fresh.

• Spice Level: ⚫⚪⚪⚪⚪ (1/5) – Not spicy (but you can add cayenne if desired).

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Ingredients

For the Grilled Chicken

• 2 boneless, skinless chicken breasts (about 6 oz / 170g each)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp salt

• ¼ tsp black pepper

• Juice of ½ lime

For the Cilantro Lime Dressing

• ½ cup plain Greek yogurt (or dairy-free alternative)

• ¼ cup fresh cilantro, packed

• 2 tbsp lime juice (about 1 lime)

• 1 small garlic clove

• 2 tbsp extra virgin olive oil

• 2 tbsp water (to thin)

• ¼ tsp salt

For the Salad

• 6 cups mixed greens (romaine, spinach, arugula)

• 2 ripe avocados, sliced

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ¼ cup toasted pepitas (pumpkin seeds) or sliced almonds

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Instructions

Step 1: Marinate the Chicken (5 minutes, low intensity)

In a small bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice. Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Massage to coat evenly. Let sit at room temperature for 10–15 minutes while you prepare the other ingredients. (For deeper flavor, marinate in the fridge for up to 4 hours.)

Step 2: Make the Dressing (5 minutes, low intensity)

Combine Greek yogurt, cilantro, lime juice, garlic, olive oil, water, and salt in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust salt or lime as needed. Set aside. If too thick, add water 1 teaspoon at a time.

Step 3: Grill the Chicken (10 minutes, medium intensity)

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat (about 400°F / 200°C). Lightly oil the grates.

Remove chicken from marinade, letting excess drip off. Place chicken on the hot grill. Cook for 5–6 minutes on the first side, until nice grill marks form and it releases easily. Flip and cook for another 4–5 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.

Transfer chicken to a cutting board and let rest for 5 minutes (this keeps it juicy). Then slice against the grain into ½-inch strips.

Step 4: Assemble the Salad (5 minutes, low intensity)

Divide mixed greens between two large bowls. Arrange sliced avocado, cherry tomatoes, and red onion on top. Place the warm sliced chicken over the greens. Sprinkle with toasted pepitas.

Step 5: Dress and Serve

Drizzle generously with cilantro lime dressing just before serving. Toss gently if desired, or serve dressing on the side. Enjoy immediately.

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The Last Step (Important for Best Results)

Do not dress the salad in advance. The dressing is beautiful and creamy, but if it sits on delicate greens for more than 20 minutes, they will wilt. For meal prep, store components separately:

• Chicken and dressing in airtight containers in the fridge.

• Greens, veggies, and avocado (tossed with a little lime juice to prevent browning) in another container.

• Assemble fresh when ready to eat.

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Nutrition Information

Per serving (1 large salad with dressing and pepitas – approximately 650g total)