Grilled Chicken and Spinach Salad
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients:
– 1 medium boneless, skinless chicken breast
– 4 cups fresh baby spinach
– 1/2 cup cherry tomatoes, halved
– 1/4 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1/4 avocado, diced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Optional: crumbled feta cheese for topping 
Instructions:
1. Begin by preheating a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper on both sides.
2. Once the grill is hot, place the chicken breast on it and cook for about 5 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let it rest for a few minutes.
3. While the chicken is resting, prepare the salad base. In a large bowl, combine the fresh baby spinach, cherry tomatoes, cucumber slices, and red onion.
4. In a small bowl, whisk together the olive oil and balsamic vinegar to create a dressing. Pour the dressing over the salad and toss gently to combine.
5. Slice the grilled chicken breast into strips. Add the sliced chicken and diced avocado to the salad. Gently toss again to distribute the ingredients evenly.
6. If desired, sprinkle crumbled feta cheese over the top for added flavor. Serve immediately for a fresh and satisfying lunch.
