Grilled Chicken and Spinach Salad with Avocado
A fresh and hearty salad featuring grilled chicken breast, baby spinach, cherry tomatoes, avocado, and a zesty lemon vinaigrette, providing a perfect balance of protein, healthy fats, and carbohydrates.
Grilled Chicken and Spinach Salad with Avocado is a lunch recipe ready in about 30 minutes. Each serving has approximately 1265 kcal, 158g protein, 63g carbs, 42g fat.
1. Preheat grill to medium-high heat.
2. Season the chicken breast with salt and pepper, then grill for 6-8 minutes on each side until cooked through.
3. While the chicken is grilling, prepare the salad by combining baby spinach, cherry tomatoes, and pumpkin seeds in a large bowl.
4. Slice the grilled chicken and add it to the salad.
5. Dice the avocado and add it to the salad along with crumbled feta cheese.
6. In a small bowl, whisk together olive oil and lemon juice, then drizzle over the salad.
7. Toss gently to combine and serve immediately.
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