Description
A healthy and delicious salad packed with protein, healthy fats, and vibrant veggies, perfect for lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (such as romaine, spinach, and kale)
- 1 avocado, sliced
- 2 hard-boiled eggs, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked bacon, crumbled
- 1/4 cup red onion, thinly sliced
- Olive oil
- Salt and pepper to taste
- Your favorite paleo-friendly dressing (e.g., vinaigrette)
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper.
- Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F).
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Combine the mixed greens, avocado slices, chopped eggs, cherry tomatoes, crumbled bacon, and red onion in a large bowl.
- Add the grilled chicken slices on top.
- Drizzle with your favorite paleo-friendly dressing.
- Toss gently to mix all ingredients together before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. Keep the dressing separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Paleo