Description
A clean, hearty salad with juicy pan-grilled chicken, creamy avocado, jammy eggs, and crisp greens. Protein-packed, guilt-free, and simple for any meal.
Ingredients
- 2 boneless, skinless chicken thighs or breasts
- Salt & black pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 3 cups mixed lettuce or romaine
- 1 ripe avocado, sliced
- 6–8 cherry tomatoes, halved
- 2 large eggs, boiled and halved
- Optional: olive oil, lemon juice, or hot sauce for dressing
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat and cook chicken 4–5 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
- Boil eggs for 7–9 minutes (jammy to firm). Peel and slice in half.
- On a large plate, layer lettuce, add sliced chicken, avocado, cherry tomatoes, and eggs.
- Drizzle lightly with olive oil and lemon juice or serve dressing or hot sauce on the side.
Notes
- Chicken thighs can be replaced with chicken breast for a leaner option.
- Serve with a light vinaigrette or hot sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Dish
- Method: Grill, Pan-Fry
- Cuisine: American