Citrus Lime Grilled Chicken and Veggie Salad


Salad Ingredients:

2 Chicken breasts

1 corn on the cobb (you can use canned if you'd like)

1 zucchini, chopped

2 asparagus spears, chopped

1 celery stalk, chopped

2 tbs olive oil/avocado oil

1 avocado, diced

3/4 c cherry tomatoes, sliced

romaine lettuce

himalayan salt and pepper

Marinade & Salad Dressing:

¼ cup champagne vinegar
¾ cup olive oil
3 tablespoon fresh lime juice
3 tablespoon fresh orange juice
1 tablespoon honey (optional)
1 clove garlic, minced (optional)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper (optional)

Whisk together all ingredients until well-combined and emulsified. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified.


Step 1: Make dressing/marinade. Place chicken breasts in a ziploc and add 1/4 of the dressing to marinade the chicken. Place in refrigerator (the longer it marinates, the better).

Step 2: Chop all your veggies. Combine all veggies (other than tomatoes, avocado and lettuce) and add the 2 tbs of oil and light himalayan salt and pepper.

Step 3: Grill chicken (7 minutes per side...depending on size of breasts) and veggies (I like to grill the corn on the cobb and then slice it after). You can grill the veggies in a foil packet or in a veggie basket.

Step 4: Combine lettuce, chicken, veggies, tomatoes and avocado in a large bowl. Add fresh pepper and either dressing in the bowl or on the side--it's even good without the dressing!