Grilled Chicken Berry Salad
Ingredients:
Salad
- 2 Boneless Skinless Chicken Breasts
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .5 tsp Garlic Powder
- 1 tbsp Olive Oil
- 2 Avocado peeled, pitted, and chopped
- 4 c Mixed Baby Greens
- 6 slices Bacon cooked and chopped
- .5 c Fresh Blackberries
- .5 c Fresh Strawberries sliced
- 1 c Cherry Tomatoes halved
- .5 Cucumbers sliced or chopped
- .5 c Feta Cheese crumbled
Vinaigrette
- 4 tbsp Lemon Juice
- .5 tsp Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- .5 tsp Garlic Powder
- 3 tbsp Avocado Oil or olive oil
- .125 tsp Sea Salt
- .125 tsp Ground Black Pepper
Instructions:
- In a resealable zip-top bag, add chicken, salt, pepper, garlic powder and marinate for at least 30 minutes.
- Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
- Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
- In a large bowl, add the lettuce, then top with avocados, bacon, tomatoes, cucumbers, berries, and cheese. Drizzle with dressing right before serving.
Nutrition
Calories: 579kcal | Carbohydrates: 19g | Protein: 23g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 965mg | Potassium: 1057mg | Fiber: 9g | Sugar: 5g | Vitamin A: 945IU | Vitamin C: 49.9mg | Calcium: 134mg | Iron: 1.9mg
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