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. This salad is gluten free, dairy free, egg free and paleo friendly.
Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins
Grilled Chicken
4Chicken Breast Halves
0.50tspOrganic Paprika
0.50tspOrganic Garlic Powder
0.50tspOrganic Chili Powder
0.50tspOrganic Cumin
1tbspOrganic Olive Oil
Salad: All Organic Ingredients
2Baby Spinach
1Tomato
1Red Onion
1Cucumber
2Avocados
1tbspOlive Oil
1tbspCilantro, fresh or dried
0.50tspSea Salt
0.50tspPepper
Grilled Chicken
1
Begin 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.
2
Baste each chicken breast with olive oil and sprinkle with spices.
3
Heat 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.
Salad
4
Chop tomato, red onion, cucumber and avocados into 1/2" pieces. Place in salad bowl with baby spinach, olive oil and spices. Toss.
5
Cut 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.
Ingredients
Grilled Chicken
4Chicken Breast Halves
0.50tspOrganic Paprika
0.50tspOrganic Garlic Powder
0.50tspOrganic Chili Powder
0.50tspOrganic Cumin
1tbspOrganic Olive Oil
Salad: All Organic Ingredients
2Baby Spinach
1Tomato
1Red Onion
1Cucumber
2Avocados
1tbspOlive Oil
1tbspCilantro, fresh or dried
0.50tspSea Salt
0.50tspPepper
Directions
Grilled Chicken
1
Begin 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.
2
Baste each chicken breast with olive oil and sprinkle with spices.
3
Heat 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.
Salad
4
Chop tomato, red onion, cucumber and avocados into 1/2" pieces. Place in salad bowl with baby spinach, olive oil and spices. Toss.
5
Cut chicken into slices and place on top of salad. Serve!
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
