Description
A vibrant and satisfying salad featuring juicy grilled chicken, creamy avocado, tangy blue cheese, and zesty lemon-Dijon dressing. Perfect for a hearty meal with balanced flavors and textures.
Ingredients
2 boneless, skinless chicken breasts (about 350g)
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 ripe avocado, sliced or cubed
1/2 cup crumbled blue cheese
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon honey or sugar
1 clove garlic, minced
Kosher salt and black pepper, to taste
1/4 cup toasted sunflower seeds (optional, for crunch)
1/4 cup red onion, thinly sliced (optional)
Instructions
Marinate the chicken: In a bowl, whisk olive oil, Dijon mustard, lemon juice, honey, garlic, salt, and pepper. Add chicken breasts and coat evenly. Let marinate for 15-30 minutes.
Grill the chicken: Heat a grill or grill pan to medium-high. Cook chicken for 5-7 minutes per side until golden and just done. Let rest for 5 minutes before slicing.
Prepare the romaine: In a large bowl, add chopped romaine, cherry tomatoes, avocado, and blue cheese. Toss gently.
Assemble the salad: Top the romaine mixture with grilled chicken slices. If using, sprinkle sunflower seeds and red onion over the salad.
Drizzle with the remaining dressing from the marinade (thin with a splash of water if needed) and serve immediately.
Notes
Substitute blue cheese with crumbled feta or goat cheese if preferred. For extra protein, add chickpeas or quinoa.
Omit red onion if serving immediately; let the dressing rest for 10 minutes to mellow its bite.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (of 4)
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg