Grilled Chicken Salad

Grilled Chicken Salad

  • 4 10 oz chicken breasts (skinless, boneless)
  • 10 cups baby spinach
  • 1 cucumber (chopped )
  • 1 avocado (cubed)
  • 1 cup cherry tomatoes

Marinade

  • 3/4 cups Olive Oil
  • 4 lemons (squeezed)
  • 1 Tbsp garlic (minced)
  • to taste salt
  1. Pour 1/4 of the marinade over chicken and let sit overnight or for a minimum of 2 hours.
  2. Grill chicken on Foreman grill or BBQ until fully cooked
  3. Assemble spinach, cucumber, tomatoes, and avocado and then add chicken and top with the rest of the marinade

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