Description
A smoky, tender grilled chicken salad with fresh greens, ripe avocado, and a zesty apple cider vinaigrette. This healthy, no-alcohol recipe is easy to customize with seasonal produce.
Ingredients
2 boneless, skinless chicken breasts
1 head baby lettuce
1 pint cherry tomatoes
1 medium avocado
3 tbsp olive oil
2 tbsp apple cider vinegar
Herbs and garlic for marinating (e.g., oregano, thyme, black pepper)
Non-alcoholic vinegar (optional alternative to cider)
Bbq dry rub (no pork ingredients)
Additional greens like romaine or spinach (optional)
Instructions
Pat chicken dry and marinate in 1 tbsp olive oil, garlic, and herbs for 15 minutes
Preheat grill to 400°F and oil grates. Sear chicken on hot side for 3 minutes per side
Move to indirect heat and cook until 165°F internal temperature
Halve cherry tomatoes and slice avocado 10 minutes before serving
Whisk 2 tbsp olive oil with apple cider vinegar and a pinch of salt in a mason jar
Tear baby lettuce into bowl, toss with 1/4 of the dressing
Layer cherry tomatoes, avocado, and grilled chicken. Drizzle remaining dressing before serving
Notes
Substitute chicken with tofu or shrimp for dietary preferences
Swap apple cider vinegar with lemon juice for a lighter flavor
Add crumbled feta or dried fruit for extra texture
Store dressing separately from greens for crisper salad
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg