Description
A fresh and satisfying salad bowl featuring tender grilled chicken, crisp vegetables, and a creamy herb dressing.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 6 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons fresh herbs (e.g., parsley, dill, chives), chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- In a small bowl, whisk together olive oil, Greek yogurt, lemon juice, minced garlic, chopped herbs, salt, and pepper to make the dressing.
- Divide the salad mixture among four bowls. Top with sliced grilled chicken.
- Drizzle the creamy herb dressing over each bowl and serve immediately.
Notes
You can customize the seasonings to taste.