4 servings | Prep in 10 mins

– 1 pound chicken breasts – 2 tablespoon olive oil – 1 teaspoon salt – ½ teaspoon ground black pepper – 1 teaspoon garlic powder – 1 teaspoon dried oregano – 3 cups fresh baby spinach – ¼ red onion sliced – 1 bell pepper any color, sliced or diced – ½ medium cucumber sliced or diced – 1 cup grape tomatoes halved – 1 avocado sliced


Combine olive oil, salt, pepper, garlic powder, and oregano in a medium bowl. Place chicken breasts in bowl and let marinate for at least 30 minutes.


Heat a grill to medium-high heat and brush with oil. When ready, add chicken and cook about 5 minutes on each side. Remove chicken to a cutting board.


In a large salad bowl or serving plate, add spinach and veggies.


Slice the chicken and toss with the salad.


Top with homemade Buttermilk Ranch Dressing, or your salad dressing of choice. Serve and enjoy!

Grilled Chicken Summer Salad

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