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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Toast
In a dry pan over medium heat, toast flaked almonds 2–3 minutes, stirring constantly, until golden and fragrant.
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.