Grilled Chicken Power Salad

The foundation lunch. Big, filling, and macros that will keep you satiated for 4+ hours.

Ingredients

• 6 oz chicken breast, grilled
• 3 cups mixed greens or romaine
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced

¼ avocado, cubed

• 2 tbsp olive oil
• 1 tbsp lemon juice or red wine vinegar
• 1 tsp Dijon mustard
• Garlic powder, salt, pepper

Directions

1. Season chicken with garlic powder, salt, and pepper.
2. Grill or pan-sear over medium-high heat, 5–6 min per side.

Rest chicken 5 minutes, then slice.

1. In a large bowl, combine greens, tomatoes, and cucumber.
2. Whisk together olive oil, lemon juice, Dijon, salt, and pepper for dressing.
3. Top greens with chicken and avocado.
4. Drizzle dressing and toss gently.

Notes

Meal prep tip: cook 5–6 chicken breasts on Sunday. Slice and refrigerate. This lunch comes together in 3 minutes all week. Store dressing separately until eating.

Nutrition

Calories: 450 | Protein: 46g | Carbs: 20g | Fat: 22g | Fiber: 8g