Grilled Lemon Herb Chicken Salad with Avocado and Roasted Almonds

Allergens

Tree nuts (almonds)

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup olive oil
• Zest and juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt and pepper, to taste
• 8 cups mixed greens
• 2 avocados, sliced
• 1 cup roasted almonds
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Balsamic glaze, for drizzling (optional)

Instructions

1. In a large mixing bowl, combine olive oil, lemon zest and juice, garlic, rosemary, thyme, salt, and pepper. Mix well.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes or up to overnight.
3. Preheat the grill or grill pan to medium high heat. Grill the marinated chicken breasts until cooked through, about 5 7 minutes per side. Remove from heat and let rest for a few minutes before slicing.
4. In a large salad bowl, toss together mixed greens, avocado slices, roasted almonds, cherry tomatoes, and red onion.
5. Slice the grilled chicken and add it to the salad. Drizzle with additional lemon juice if desired, and sprinkle with salt and pepper to taste.
6. Serve immediately, garnished with balsamic glaze if using.

Chef’s Insight

To add an extra layer of flavor, toast the almonds in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Notes

Feel free to customize the salad with your favorite ingredients or dressings.