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Grilled Chicken Tenderloin and Avocado Garden Salad


  • Author: Alice

Description

Indulge in this refreshing and healthy Grilled Chicken Tenderloin and Avocado Garden Salad, featuring a medley of fresh vegetables and a zesty home-made dressing. It’s an ideal choice for a nourishing lunch or dinner!


Ingredients

Scale

4 cups mixed salad greens such as spinach, arugula, and romaine
1 cup cherry tomatoes, halved
1 ripe avocado, diced
1/2 cup shredded carrots
1 cucumber, sliced
1 cup grilled chicken tenderloin, sliced
2 hard-boiled eggs, quartered
1/2 cup fresh or grilled corn kernels
1/4 red onion, thinly sliced
1/4 cup crumbled feta or blue cheese (optional)

Dressing:

Juice of 1 lime
1/4 cup olive oil
1 tablespoon honey or agave syrup
1 clove garlic, minced
Salt and pepper to taste
1/2 teaspoon Dijon mustard (optional)


Instructions

Prepare the Ingredients:

Wash and dry the mixed salad greens.
Halve the cherry tomatoes, dice the avocado, shred the carrots, and slice the cucumber.
Grill the chicken tenderloin if not already cooked, and slice into bite-sized pieces.
Hard-boil the eggs, cool them in an ice bath, peel, and quarter them.
Slice the red onion thinly.

Assemble the Salad:

In a large salad bowl, arrange the mixed salad greens as the base.
Neatly arrange the cherry tomatoes, diced avocado, shredded carrots, cucumber slices, grilled chicken tenderloin, corn kernels, red onion slices, and quartered hard-boiled eggs on top of the greens.

Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, honey or agave syrup, minced garlic, salt, pepper, and Dijon mustard if using until well combined.

Dress the Salad:

Drizzle the dressing over the salad ingredients. Gently toss to coat everything evenly with the dressing.

Serve:

Sprinkle crumbled feta or blue cheese over the top if desired, and serve immediately.

Tips:

Add some sliced radishes or bell peppers for extra crunch and color.
For a smoky flavor, use grilled corn kernels.