Chicken and Avocado Salad

Ingredients:

• 2 boneless, skinless chicken breasts

• 6 cups mixed greens (such as spinach, arugula, or Romaine)

• 1 ripe avocado, sliced

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1/4 red onion, thinly sliced (optional)

• 1 tablespoon olive oil (for grilling)

• Salt and pepper, to taste

For the Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or maple syrup

• 1/4 cup olive oil

• Salt and pepper, to taste

Instructions:

1. Grill the chicken:

   • Preheat your grill or grill pan over medium-high heat.

   • Rub the chicken breasts with olive oil and season with salt and pepper on both sides.

   • Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.

   • Once cooked, remove from the grill and let the chicken rest for 5 minutes before slicing it into strips.

2. Prepare the salad:

   • While the chicken is grilling, prepare the salad base. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion (if using).

   • Add the sliced avocado on top of the veggies.

3. Make the balsamic vinaigrette:

   • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until the dressing is emulsified and smooth.

4. Assemble the salad:

   • Once the chicken has rested, slice it into strips and place on top of the salad.

   • Drizzle the balsamic vinaigrette over the salad and gently toss to combine everything.

5. Serve:

   • Serve immediately or store in an airtight container for later. This salad makes a great meal prep option for a light, healthy lunch or dinner.