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Ingredients:
– 1 lb chicken tenderloins
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 large avocado, diced
– 4 cups mixed greens (spinach, arugula, and lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 red onion, thinly sliced
– 1/4 cup feta cheese crumbles (optional)
– 2 tablespoons fresh parsley, chopped
Dressing Ingredients:
– 3 tablespoons olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
Directions:
1. Preheat your grill or grill pan over medium-high heat.
2. Rub the chicken tenderloins with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the chicken for 4–5 minutes per side, or until cooked through and slightly charred. Remove and let rest.
4. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, cucumber, red onion, and parsley. Add feta cheese if desired.
5. In a small bowl, whisk together all the dressing ingredients until emulsified.
6. Slice the grilled chicken into strips and place it on top of the salad.
7. Drizzle with the dressing, toss gently, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings
