Grilled Chicken Salad
Ingredients
- 1 1/2 lbs. chicken tenderloins
Chicken Marinade
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Salad and Toppings
- 3-4 diced tomatoes
- 8 oz. diced mozzarella cheese
- sliced black olives
- 2 diced avocadoes
- 8 oz. baby spinach
- 8 oz. diced romaine lettuce or half a head
- Balsamic Vinaigrette salad dressing
Instructions
- Mix together the marinade, and add it to the chicken in a large gallon size Ziploc bag. Let the chicken marinade in the fridge for 30 minutes to 24 hours, whatever suits you.
- Grill the chicken over medium high heat for about 4 minutes per side.
- Slide the chicken into strips and serve warm over the rest of the salad.
- To serve the salad, leave the various toppings in separate bowls and allow everyone to build their own with what they like.
- Drizzle dressing over the top to serve.