Name: Grilled Chicken and Avocado Salad with Perfect Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (6-8 oz each); 1 tbsp olive oil (for chicken); Salt and freshly ground black pepper (to taste); 6 cups mixed salad greens; 1 large ripe avocado, sliced; 1 pint cherry or grape tomatoes, halved; 4 large eggs, hard-boiled and sliced; 1/4 cup red onion, thinly sliced; 1/4 cup extra virgin olive oil (for dressing); 2 tbsp fresh lemon juice; 1 tbsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano; 1/2 tsp dried basil; Salt and pepper to taste (for dressing)

👩‍🍳 Instructions

1
Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through (165°F/74°C internal temperature). Remove, cover, and rest for 5 minutes, then slice.
2
Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then turn off heat, cover, and let sit for 9-10 minutes. Immediately transfer to an ice bath for 5 minutes. Peel and slice.
3
In a small bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, basil, salt, and pepper until emulsified.
4
In a large salad bowl, combine mixed greens, halved tomatoes, and red onion. Add sliced grilled chicken, avocado slices, and sliced hard-boiled eggs. Drizzle with dressing and toss gently to combine. Serve immediately.

💡 Notes

For best results, slice the avocado just before serving to prevent browning. Dressing can be made ahead and stored in the fridge for up to 3 days. Customize with other veggies like cucumber or bell peppers, or add some feta cheese.

Grilled Chicken and Avocado Salad with Perfect Eggs