Chicken Garden Salad

Grill chicken breast over medium heat until cooked through, about 6-7 minutes per side.

Let the chicken rest for 5 minutes before slicing it into strips.

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrot, and red onion.

Add sliced avocado and crumbled feta cheese to the salad bowl.

In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and balsamic vinegar.

Drizzle the dressing over the salad and toss gently to combine.

Top the salad with grilled chicken strips.

Sprinkle croutons over the salad for added crunch.

Serve immediately, garnished with extra feta if desired.

Equipment Needed

Spice Level:

Dietary

Allergens