Description
A vibrant, high-protein salad with crisp greens, grilled chicken, creamy avocado, and tangy dressing. Perfect for muscle recovery and sustained energy.
Ingredients
6 cups romaine lettuce, chopped
2 cups mixed greens
2 hard-boiled eggs, quartered
1 cup grilled chicken breast, diced
1/2 cup cherry tomatoes, halved
1/2 cup crumbled blue cheese
1 ripe avocado, sliced
For dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 garlic clove (minced), salt, and pepper to taste
Instructions
Wash and chop romaine; combine with mixed greens in a large bowl.
Grill chicken, dice, and add to the bowl.
Peel and quarter hard-boiled eggs.
Toss cherry tomatoes, avocado slices, and blue cheese crumbles into the salad.
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper.
Just before serving, drizzle dressing over the salad and toss gently.
Notes
Substitute grilled chicken with 1 cup grilled tempeh for a vegan option.
Omit blue cheese for a kid-friendly version.
Assemble components up to 24 hours in advance, store chilled, and toss before serving.
Dressing can be made 2 days ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 150mg