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Grilled Chicken Salad Recipe Ruby Tomato And Avocado Ribbon 1762500798.5529742

grilled chicken salad recipe Ruby Tomato and Avocado Ribbon

  • Author: Sarah Williams
  • Total Time: 54 minutes
  • Yield: 4 servings 1x
  • Diet: General

Description

This grilled chicken salad features tender chicken, ruby tomatoes, and creamy avocado ribbons over crisp romaine lettuce, tossed with a simple tangy dressing. It’s a vibrant, healthy, and easy-to-make meal perfect for busy families.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (approx. 400 g)
  • 1 head romaine lettuce, firm and unblemished
  • 2–3 ruby tomatoes, like Roma or heirloom, deep red and firm
  • 2 ripe avocados, yielding slightly to gentle pressure
  • 2 tbsp olive oil (extra virgin often used)
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar (apple cider vinegar also works)
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • salt to taste
  • pepper to taste

Instructions

  1. Prep the Chicken: Pat two large chicken breasts dry with paper towels. In a shallow dish, lightly coat them with 1 tbsp olive oil, 0.5 tsp garlic powder, and a pinch of salt and pepper. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the fridge for deeper flavor.
  2. Grill the Chicken: Preheat your grill to medium-high heat (around 400(degree)F or 200(degree)C). Place the seasoned chicken on the hot grill. Cook for 5-7 minutes per side, until nice grill marks appear and the internal temperature reaches 165(degree)F (74(degree)C). Let the chicken rest on a cutting board for 5 minutes before slicing against the grain.
  3. Prepare the Veggies: While the chicken rests, wash and chop one head of romaine lettuce into bite-sized pieces. Slice 2-3 ruby tomatoes into attractive wedges. For the avocado ribbons, halve two ripe avocados, remove the pit, scoop out the flesh with a spoon, and slice thinly lengthwise.
  4. Whisk the Dressing: In a small bowl, combine 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper. Whisk vigorously until the dressing is emulsified and looks slightly creamy.
  5. Assemble Your Salad: In a large bowl, combine the chopped romaine, sliced grilled chicken, ruby tomatoes, and delicate avocado ribbons. Drizzle with the freshly whisked dressing. Toss gently to coat all ingredients evenly without bruising the lettuce.

Notes

For a faster meal, use pre-cooked grilled chicken strips or shredded rotisserie chicken. Enhance nutrition by adding baby spinach, kale, or toasted pumpkin seeds. Always dress the salad immediately before serving to prevent sogginess. Use ripe but firm avocados and add them right before serving to prevent browning.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 salad serving
  • Calories: 280 calories
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 80 mg

Keywords: grilled chicken, chicken salad, avocado, ruby tomatoes, healthy dinner, quick meal, family favorite, low carb, easy recipe

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Find it online: https://easydashrecipes.com/grilled-chicken-salad-recipe-ruby-tomato-and-avocado-ribbon/