Spiced Grilled Chicken Salad with Creamy Chipotle Dressing

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Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 pounds)

• 6 cups mixed salad greens (romaine, spinach, arugula)

• 1 medium cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1 ripe avocado, sliced

• 1/2 red onion, thinly sliced

• 1 large carrot, julienned or shredded

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper to taste

• 1/2 cup Greek yogurt or sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 2 tablespoons fresh dill or parsley, chopped

• Salt and pepper to taste

• Optional: 1 tablespoon honey for a touch of sweetness

Instructions

1. Step 1: Prepare the Chicken
2. Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear and preventing steaming. If your chicken breasts are thick and uneven, pound them to an even thickness of about three-quarters of an inch using a meat mallet or rolling pin. This ensures they cook evenly and stay juicy.
3. Step 2: Season Generously
4. Rub both sides of the chicken with olive oil, then season with garlic powder, paprika, salt, and black pepper. Don't be shy with the seasoning. The chicken is the star protein of your grilled chicken salad, so it needs bold flavor. Let it sit for five minutes at room temperature while you heat your grill or pan.
5. Step 3: Grill or Pan-Fry the Chicken Poultry
6. Heat a grill pan or regular skillet over medium-high heat until it's really hot. You should see a slight shimmer. Place the chicken breasts down and resist the urge to move them for at least five minutes. This creates those beautiful grill marks and a flavorful crust. Flip once and cook another five to seven minutes until the internal temperature reaches 165°F. The juices should run clear when you pierce the thickest part.
7. Step 4: Rest the Chicken
8. Transfer the cooked chicken to a cutting board and let it rest for five minutes. This step is not optional. Resting allows the juices to redistribute throughout the meat instead of running all over your cutting board. Your chicken will be noticeably more tender and moist.
9. Step 5: Prep Your Vegetables
10. While the chicken rests, wash and dry your mixed greens thoroughly. Soggy greens will make your dressing watery and sad. Slice the cucumber into half-moons, halve those cherry tomatoes, julienne the carrot, and thinly slice the red onion. If raw onion is too sharp for you, soak the slices in cold water for five minutes and drain.
11. Step 6: Make the Creamy Dressing
12. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, Dijon mustard, and fresh herbs. Season with salt and pepper, tasting as you go. The dressing should be tangy, creamy, and well-balanced. If it's too thick, thin it with a teaspoon of water or more lemon juice. Fruits & Vegetables
13. Step 7: Slice and Assemble
14. Slice the rested chicken against the grain into thin strips. This makes it easier to eat and more tender. Arrange your mixed greens on plates or in large bowls. Top with cucumber, cherry tomatoes, shredded carrots, and red onion. Add the sliced avocado and warm chicken strips. Drizzle with the creamy dressing or serve it on the side.

Nutrition

Calories: ' + d.