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Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Prepare the lemon herb vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, honey, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified. Set aside.

Preheat your grill or grill pan to medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest on a cutting board for 5 minutes before slicing into strips or cubes.

While the chicken rests, in a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced yellow bell pepper, corn, and rinsed black beans.

Add the diced avocado and the sliced grilled chicken to the salad bowl with the vegetables.

Drizzle the prepared lemon herb vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately and enjoy your fresh, fast meal!


Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Prepare the lemon herb vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, honey, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified. Set aside.

Preheat your grill or grill pan to medium-high heat. Once hot, place the seasoned chicken breasts on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest on a cutting board for 5 minutes before slicing into strips or cubes.

While the chicken rests, in a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced yellow bell pepper, corn, and rinsed black beans.

Add the diced avocado and the sliced grilled chicken to the salad bowl with the vegetables.

Drizzle the prepared lemon herb vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately and enjoy your fresh, fast meal!
