Description
A vibrant medley of fresh greens, succulent chicken, creamy avocado, and tangy blue cheese, perfect for a light meal or colorful side dish.
Ingredients
- Mixed greens (romaine and arugula)
- Boneless chicken breasts
- Cherry tomatoes
- Avocado
- Hard-boiled eggs
- Blue cheese crumbles
- Bacon bits
- Balsamic vinaigrette
Instructions
- Wash and dry mixed greens; chop into bite-sized pieces.
- Season chicken breasts with salt and pepper; grill over medium heat for 6-7 minutes per side until cooked through. Let rest before slicing.
- Boil eggs in water for 9-12 minutes; transfer to ice water to cool before peeling.
- Halve cherry tomatoes and dice avocado.
- In a large bowl, combine mixed greens, sliced chicken, halved tomatoes, diced avocado, blue cheese, and bacon bits.
- Drizzle with balsamic vinaigrette; gently toss until evenly coated.
Notes
- Customize the salad by swapping proteins like grilled chicken for smoked turkey or chickpeas for a vegetarian option.
- Store leftovers in an airtight container for up to three days—enjoy cold for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (320g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 195mg