Grilled Chicken Salad Bowl

Ingrédients

For the Grilled Chicken:

2 boneless, skinless chicken breasts

2 tbsp lemon juice

1 clove garlic, minced

1 tsp Italian seasoning or paprika

1 tosp olive oil

Salt & pepper to taste

For the Salad:

4 cups mixed greens (spinach, kale, arugula, or romaine)

1 cup cherry tomatoes, halved

1/2 cup cucumber, sliced

1 avocado, sliced

1/4 cup shredded carrots

2 tbsp toasted sunflower seeds or almonds (optional)

For the Dressing:

3 tbsp lemon juice

2 tosp olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & pepper to taste

Instructions

Instructions

Marinate and Grill the Chicken:

In a small bowl, mix lemon juice, garlic, Italian seasoning, olive oil, salt, and pepper. Coat the chicken breasts with the mixture and let marinate for 15-20 minutes.

Preheat a grill or skillet over medium heat. Cook the chicken for 4-5 minutes per side or until cooked through.

Let it rest for 5 minutes, then slice into thin strips.

Prepare the Salad Base:

In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, shredded carrots, and avocado slices. Add sunflower seeds or almonds if desired.

For the dressing:

In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth.

Assemble the Bowls:

Divide the salad into individual bowls. Top each with slices of grilled chicken.

Drizzle and Serve:

Drizzle the dressing over the salad. Garnish with extra fresh herbs or a wedge of lemon for added zest.