INGREDIENTS:
(optional)
1 batch chicken marinade
2 chicken
breasts, boneless and skinless
salt and
pepper
4 cups
romaine lettuce, chopped
1 large
avocado, diced
2 cups
strawberries, sliced
1 cup
blueberries
1/4 cup
red onions, chopped or sliced
Optional: 1 cup cherry tomatoes, halved
Paleo/Whole30
dressing of your choice: Creamy Balsamic, Whole30 Ranch, Creamy Italian
INSTRUCTIONS:
Grilled
Chicken Breasts:
1.(optional)
Combine marinade ingredients.
2.Place
chicken in a silicone bag and pour marinade over top. Ensure chicken is fully
coated and let marinate a minimum of 30 minutes.
3.Place
chicken breasts on plate and sprinkle both sides with a generous amount of the
salt and pepper mix (no need to do this if marinating first).
4.Heat
grill to medium heat (approximately 400 degrees).
5.Place
chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes
per side.
6.Move
chicken away from the direct heat (direct flame) so that it is cooking on
indirect heat (maintaining the same grill temp) and cook for an additional 5-7
minutes (you don’t need to flip during this point because the chicken will cook
as if it is in an oven) or until the internal temperature of the thickest part
of the chicken reads 160 on your meat thermometer.
7.Remove
from grill and let rest at least 5 minutes (the chicken will continue to cook
during this time and the internal temp will continue to rise up to 10
additional degrees).
8.Chicken
is safe to eat when it reaches an internal temp of 165 degrees (at thickest
part of the breast).
9.Once
rested, dice the chicken breasts and set aside.
Salad:
1.Add 2
cups lettuce to each bowl.
2.Add
avocado, strawberries, blueberries, tomatoes and onions.
3.Add
diced chicken breast.
4.Top
with Creamy Balsamic, Whole30 Ranch or Creamy Italian (or any other dressing of
your choice).