California Chicken Salad Recipe
Perfectly seasoned grilled chicken breast, served atop a bed of fresh romaine and topped with Colby Jack cheese, tomatoes, sliced red onions, black olives and sliced avocado.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Grill the Chicken
Preheat your grill to medium-high heat. Season both sides of the chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
- 2
Prepare the Salad Base
While the chicken is resting, wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 3
Add Toppings
Slice the grilled chicken into strips and place it on top of the romaine. Halve the cherry tomatoes, slice the red onion, and cut the avocado into wedges. Arrange the tomatoes, sliced red onions, black olives, and avocado on top of the chicken and lettuce.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil and lemon juice. Drizzle over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
- 5
Serve
Sprinkle the Colby Jack cheese over the top of the salad and serve immediately.
