High Protein Chicken Bowl Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup olive oil (extra virgin)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste (for dressing)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup chickpeas, drained and rinsed (optional)
• Handful of fresh herbs (parsley or cilantro, optional)
• Sunflower seeds or nuts (almonds or walnuts, optional)

Instructions

1. Preheat your grill or grill pan over medium-high heat. In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.
2. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
3. While the chicken is resting, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion. Toss gently to incorporate all ingredients.
5. Slice the grilled chicken into strips and place it on top of the salad. Drizzle with the dressing and toss gently to combine.
6. Add avocado slices and optional toppings like feta cheese, chickpeas, fresh herbs, or sunflower seeds. Serve immediately.

Nutrition