Ingredients
Scale
- For the Chicken Breast
- 2 small chicken breasts
- 2 tablespoons hot sauce
- Salt and black pepper
- For the Salad
- 5 cups lettuce, chopped
- 1 cup cucumber, sliced
- ½ avocado, sliced
- ½ cup red onions, sliced
- For the Salad Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and black pepper to taste
Instructions
- For the Chicken: Season chicken with hot sauce, salt, and pepper.
- Grill on a greased grill or grill pan for 3–4 minutes per side, or until cooked through. Let cool, slice, and set aside.
- For the Salad: In a large bowl, layer lettuce, cucumber, red onions, and avocado.
- In a mason jar, combine lemon juice, olive oil, salt, black pepper, and crushed red pepper. Whisk well.
- Pour dressing over salad and top with sliced grilled chicken. Enjoy!
Notes
- If you don’t have a grill, use a grill pan.
- Let chicken rest at least 10 minutes before slicing.
- Soak red onion slices in cool water if too spicy.
- Great for using leftover cooked chicken.
- Swap chicken breasts for thighs if preferred.
- Don’t cut avocado in advance—it’ll brown.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Grill
- Cuisine: American