Looking for the perfect summer salad recipe? This Grilled Chicken, Green Bean and Avocado Salad is everything!
If you think summer BBQ’s and your healthy lifestyle can’t coexist, it’s time to invite your girlfriends over, set the patio table and wow them with this one! Such a fabulously light and healthy meal, filled with yummy veggies and topped with spicy grilled chicken. Perfect way to enjoy outdoor cooking and still feel good about what you’re eating!
The marinade for the chicken is amazing, so flavorful and spicy. Combined with the avocado, green beans, arugula and cherry tomatoes…this salad is summer! Super quick and easy too! With a little prep work (marinate the chicken + wash and trim the veggies) you can put a delicious meal together in 20 minutes.
Cooking for your healthy lifestyle doesn’t have to be complicated or time consuming babes. Keep it simple, seasonal and fresh…eating healthy is truly about enjoying how amazing real food can be! xo
- Grilled Chicken:
- 1 1/2 – 2 lbs organic chicken breasts
- 1/2 cup olive oil
- 2 lemons, juiced
- 4 garlic cloves, minced
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 2 teaspoons freshly ground pepper
- Salad:
- 4-6 cups arugula
- 2 pounds fresh green beans, ends trimmed if desired
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup olive oil
- 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup red onion, sliced
- 2 avocados, sliced
- Combine the oil, garlic, parsley, cumin, paprika, red pepper flakes, salt and pepper in a zip lock bag. Add chicken to marinate. Refrigerate for 2 hours.
- Heat your grill to high. Remove chicken from marinade. Turn the grill heat to medium and grill 4-6 minutes per side until cooked through. Remove chicken and set aside.
- Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander and place them in the ice water for a few minutes.
- Remove the green beans from the ice water and pat them dry. Then, toss them in a bowl with the arugula and tomatoes. Cover the bowl and chill for at least an hour or up to 3 hours before serving.
- For the dressing, whisk together the olive oil, lemon juice, vinegar, salt and pepper and set aside.
- Remove salad from the refrigerator when ready to serve. Drizzle with dressing
- Top with avocado, red onion and grilled chicken.
- Enjoy!
If you think summer BBQ’s and your healthy lifestyle can’t coexist, it’s time to invite your girlfriends over, set the patio table and wow them with this one! Such a fabulously light and healthy meal, filled with yummy veggies and topped with spicy grilled chicken. Perfect way to enjoy outdoor cooking and still feel good about what you’re eating!
The marinade for the chicken is amazing, so flavorful and spicy. Combined with the avocado, green beans, arugula and cherry tomatoes…this salad is summer! Super quick and easy too! With a little prep work (marinate the chicken + wash and trim the veggies) you can put a delicious meal together in 20 minutes.
Cooking for your healthy lifestyle doesn’t have to be complicated or time consuming babes. Keep it simple, seasonal and fresh…eating healthy is truly about enjoying how amazing real food can be! xo
This Balsamic Grilled CHicken, Green Bean & Avocado Salad is amazing!
[…] Grilled Chicken, Green Bean and Avocado Saladย …loaded with nutrient rich veggies, protein from the grilled chicken and topped off with avocado for healthy fats…fabulous post workout meal! […]