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
- Pour 1/4 of the marinade over chicken and let sit overnight or for a minimum of 2 hours.
- Grill chicken on Foreman grill or BBQ until fully cooked
- Assemble spinach, cucumber, tomatoes, and avocado and then add chicken and top with the rest of the marinade