Ingredients
For the Salad:
- 4 medium boneless, skinless chicken breasts
- 8 cups mixed greens (romaine, arugula, baby spinach)
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ¼ cup dairy-free blue cheese, crumbled (optional)
- Salt and pepper to taste
- Olive oil for grilling
For the Honey Dijon Dressing:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup for strict paleo)
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
Preheat the Grill:
- Heat the grill to medium-high and lightly oil the grate.
2. Prepare the Chicken:
- Season chicken breasts with salt and pepper.
- Grill for 6–7 minutes per side, until fully cooked.
- Let rest for a few minutes before slicing.
3. Assemble the Salad:
- In a large bowl, combine mixed greens, eggs, avocado, cherry tomatoes, and red onion.
4. Make the Dressing:
- Whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
5. Combine and Serve:
- Add sliced grilled chicken to the salad.
- Drizzle with dressing and toss gently.
- Optionally, top with dairy-free blue cheese.
Notes
- Protein Swap: Use grilled shrimp, salmon, or turkey instead of chicken.
- Greens Variation: Try kale, butter lettuce, or iceberg for a different texture.
- Spicy Kick: Add sliced jalapeños or a pinch of cayenne to the dressing.
- Extra Crunch: Toss in toasted almonds or sunflower seeds.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
