Grilled Chicken Salad

Grilled Chicken Salad

Course: chicken, Lunch
Servings: 4

Ingredients

  • 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

Instructions

  • 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
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