Grilled Chicken Salad

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Perfectly grilled chicken, with fresh vegetables. Grilled chicken salad is perfect for lunch or a quick snack. 

I really enjoy salads. I usually add a ton of toppings on my salad but I was trying to keep it cute for this picture. Feel free to add your own toppings, whether it be corn, shredded cheese, avocado, etc. Before I transitioned to this healthier lifestyle I would drench my salad in ranch dressing. I was upset that I had to give up my ranch dressing until I found a healthier dressing in Walmart. Its yogurt dressing by Bolthouse Farms.

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Ingredients

Grilled Chicken

  • 4 boneless skinless chicken thighs (cleaned and trimmed)
  • 2 tbsp coconut aminos
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp slap ya mama cajun seasoning
  • 1 tbsp honey
  • 1 tbsp avocado oil

Salad

  • 1 carrot (chopped)
  • 1 plum tomato (thinly sliced or diced)
  • 1 cucumber (thinly sliced)
  • 1 red onion (thinly sliced)
  • 2 hardboiled eggs
  • spring mix salad

Instructions

Grilled Chicken

  1. Pour honey and avocado oil on chicken and season with coconut aminos, onion powder, garlic powder, smoked paprika, slap ya mama cajun seasoning and honey. Place in a ziploc bag or container and let marinate overnight.
  2. Place a skillet over medium heat and add chicken when the skillet is hot.
  3. Cook chicken for 8 minutes on each side. Remove from heat and cover with a lid.
  4. When chicken has cooled down, cut into cubes.

Salad

  1. Add water to a small pot and place over medium heat.
  2. When the water comes to a boil, add the eggs and boil for 12 minutes.
  3. Turn off the heat and drain the water from the pot. Add cold water to the pot.
  4. After 10 minutes or when the eggs have cooled down, peel the outer shell and slice in half.

Assemble

  1. Combine spring mix salad, chicken, eggs, red onion, carrot, cucumber, and tomato in a bowl.
  2. Enjoy!