Grilled Chicken Salad Recipe

Prepare the Chicken

Season the grilled chicken breast with salt, black pepper, garlic powder, and any other preferred herbs and spices. Grill until fully cooked and nicely charred on the outside, making sure it reaches an internal temperature of 165°F (74°C). Let it rest before slicing into thin strips.

Prepare the Vegetables

Wash and dry the spinach and arugula. Slice the avocado, tomatoes, and red onion. Trim the green beans and blanch them briefly in boiling water, then plunge into ice water to retain their vibrant color.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice or vinegar, a pinch of salt, black pepper, and garlic powder to taste. Adjust the acidity and seasoning according to your preference.

Assemble the Salad

In a large bowl, toss the spinach, arugula, sliced avocado, tomatoes, red onion, and green beans with the dressing until evenly coated. Top with sliced grilled chicken. Serve immediately.

Additional Tips

For extra flavor, marinate the chicken breast in lemon juice, olive oil, and herbs for at least 30 minutes before grilling. You can also add crumbled feta cheese or toasted nuts for a different texture and taste.