Large Salad with Grilled Chicken

Not those sad desk salads that leave you hangry an hour later! This protein-packed flavor explosion combines lean chicken with fiber-rich veggies and healthy fats to keep you energized all afternoon without face-planting into the vending machine at 3pm. 🥗

Prep Time: 10 minutes (worth every second)

Cook Time: 15 minutes (if cooking chicken from raw, or 0 minutes if you're smart and meal prepped)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 800 | Protein: 35g | Carbs: 32g | Fat: 50g | Fiber: 17g | Sugar: 8g

Ingredients

• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 4 oz grilled chicken breast, sliced (protein is your new BFF)
• 1/2 cucumber, sliced (basically crunchy water)
• 1/2 cup cherry tomatoes, halved (the ones that actually taste like tomatoes)
• 1/4 avocado, diced (because everything is better with avocado)
• 2 tablespoons olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 tablespoon lemon juice (for that zing that wakes up your taste buds)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 1/4 cup berries (for side and making your lunch look fancy)

Instructions

1. In a large bowl, combine mixed greens, cucumber, and cherry tomatoes (the bigger the bowl, the more impressive your salad looks).
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing (no store-bought sugar bombs here).
3. Toss the salad with the dressing (get in there with your hands if needed – just wash them first, please).
4. Top with grilled chicken and avocado (protein and fat are your sugar-fighting superheroes).
5. Serve with berries on the side (because your body deserves dessert that doesn't hate it back).