Ingredients
4 boneless, skinless chicken breasts
8 cups romaine lettuce, chopped
2 cups cherry tomatoes, halved
4 hard-boiled eggs, sliced
2 avocados, sliced
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
1 tsp oregano
Salt and pepper to taste
Instructions
Preheat grill or skillet to medium-high heat.
Season chicken breasts with salt, pepper, and oregano.
Grill chicken 5-6 minutes per side until fully cooked; let rest, then slice.
In a large bowl, combine romaine, cherry tomatoes, cucumber, red onion, and crumbled feta.
Add sliced avocado and hard-boiled eggs on top.
In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
Divide salad among bowls, top with chicken slices, and drizzle with vinaigrette.
Notes
Grill chicken without basting to avoid sogginess.
Store leftovers in airtight containers for up to 2 days.
Omit feta for a dairy-free version; use crumbled tofu instead.
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling & Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 130mg