Chicken Avocado Salad
May 13, 2019
It's salad season! This clean meal is full of vitamins and minerals. We enjoy it for lunch as it energizes us to make it through the afternoon.
Gluten Free, Dairy Free, Egg Free, Grain Free and Paleo Friendly.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Salad: All Organic Ingredients
1Begin by tenderizing the chicken. Place parchment paper on your working surface. Lay the chicken halves down. Cover with another piece of parchment paper. Get out your meat mallet. Pound until each chicken breast is the same size.
2Baste each chicken breast with olive oil and sprinkle with spices.
3Heat the grill to medium. Cook chicken for 5 to 7 minutes on one side. Flip and cook for an additional 5 to 7 minutes. Always test the temperature of your meat. This will determine when it's done. We remove the chicken when it reaches 155°. The safe internal temperature is 165°. We find the chicken is a bit dry at this temperature though. We remove the chicken at 155° and tent for 5 to 10 minutes.
1Chop tomato, red onion, cucumber and avocados into 1/2" pieces. Place in salad bowl with baby spinach, olive oil and spices. Toss.
2Cut chicken into slices and place on top of salad. Serve!
I highly recommend you invest in a meat thermometer. Before I purchased one, my chicken was always overcooked. Here's a meat thermometer very similar to ours on Amazon. I couldn't find our original as we have had it many years.