For the salad:
• 2 cups mixed lettuce (romaine, iceberg, or spinach)
• 1 large ripe avocado (sliced)
• 1 cucumber (sliced)
• 1 cup cherry tomatoes (halved)
• ¼ red onion (thinly sliced)
For the creamy avocado dressing:
• 1 ripe avocado
• 2 tbsp yogurt (or mayonnaise)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt & pepper (to taste)
• 2–3 tbsp water (to adjust consistency)
Instructions
1. Marinate the chicken:
Mix olive oil, garlic, paprika, salt, pepper, and lemon juice. Coat the chicken and let it rest for 15–20 minutes.
2. Grill the chicken:
Heat a grill pan and cook chicken for 5–6 minutes per side until fully cooked. Let it rest, then slice into strips.
3. Prepare the dressing:
Blend avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth. Add water to make it creamy and pourable.
4. Assemble the salad:
In a large bowl, combine lettuce, cucumber, tomatoes, onion, and avocado slices.
5. Serve:
Top with grilled chicken and drizzle generously with creamy avocado dressing.
Tips
• Add feta cheese or boiled eggs for extra protein.
• Sprinkle roasted seeds (sunflower or pumpkin) for crunch.
• Best served fresh to keep the avocado vibrant.