Grilled Chicken and Mixed Greens

Grilled Chicken and Mixed Greens

  • 2 serves

  • 25 minutes

Ingredients

  • 2 cups mixed greens
  • 1 cup iceberg lettuce, chopped
  • ½ cup julienned carrots
  • ½ cup cucumber, sliced
  • 1 cup broccoli florets
  • 1 tbsp olive oil or avocado oil (for broccoli)
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 2 chicken breasts
  • 1 tbsp olive oil or avocado oil (for chicken)
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • 2 tbsp salsa macha (regular or peanut, as preferred)
  • 2 tbsp queso fresco or cotija, crumbled
  • ½ avocado, sliced (optional)

This is the kind of lunch that feels light but satisfying—the one you make when you want something fresh, nourishing, and still packed with flavor. Crisp mixed greens, warm grilled chicken, tender-crisp broccoli, and a bold drizzle of salsa macha come together for a salad that doesn’t feel like an afterthought.

The key is layering: sautéed vegetables for warmth and texture, juicy chicken for protein, and salsa macha to tie everything together with just the right amount of heat.

Prep is simple, assembly is quick, and the result is a balanced meal that works just as well for a weekday lunch as it does for an easy dinner.

 

Instructions

Start by preparing the broccoli. Heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and sauté until fragrant. Add the broccoli florets, season with salt and pepper, and cook for 3–4 minutes, until tender but still bright and slightly crisp. Remove from heat and set aside.

Season the chicken breasts with salt, pepper, minced garlic, and a drizzle of oil. Grill or pan-sear over medium heat for 6–7 minutes per side, or until fully cooked. Let the chicken rest for about 5 minutes, then slice.

To assemble the salad, divide the mixed greens, iceberg lettuce, carrots, cucumber, broccoli, and cherry tomatoes between two bowls. Top each salad with sliced chicken.

Finish by drizzling salsa macha over the chicken, sprinkling with queso fresco or cotija, and adding avocado slices if using. Serve immediately.

 

Fresh, balanced, and deeply satisfying—this is lunch with intention 🌶️🥗

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Grilled Chicken and Mixed Greens