American · Lunch
California Grilled Chicken Salad
A West Coast lunch staple, grilled chicken breast over romaine, avocado, cherry tomatoes, and toasted almonds with a lemon tahini dressing.
$
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
485Calories
42gProtein
22gFat
24gCarbs
5gSugar
7gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Flatten both chicken breasts to even thickness. Rub with 2 tsp olive oil, garlic powder, smoked paprika, salt, and pepper. Tear romaine, slice avocado, halve cherry tomatoes. Whisk tahini, lemon juice, 2 tsp olive oil, water, grated garlic, and salt until smooth.
2
Grill
Heat griddle pan over high heat. Cook chicken breasts 5–6 minutes per side until 75°C internal temperature with char lines. Rest 3 minutes, then slice thinly on the diagonal.
3
Toast
In a dry pan over medium heat, toast flaked almonds 2–3 minutes, stirring constantly, until golden and fragrant.
4
Plate
Divide romaine, avocado, and cherry tomatoes between two bowls. Top each with sliced chicken, scatter toasted almonds over, drizzle lemon tahini dressing, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) boneless skinless chicken breast
- 160g (5.6 oz) romaine lettuce
- 1 ripe avocado
- 200g (7.1 oz) cherry tomatoes
- 40g (1.4 oz) flaked almonds
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 tsp olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 2 garlic cloves