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Serving: Serve immediately with crusty bread or as a standalone meal.
Storage: Keep the salad and dressing separate if storing for later. Refrigerate both in airtight containers for up to 2 days. Add the chicken and dressing just before serving to maintain freshness.
Variants:
Southwestern Style: Add black beans, corn, diced bell peppers, and a creamy avocado lime dressing.
Asian-Inspired: Replace the dressing with a sesame-ginger vinaigrette and add shredded carrots, edamame, and crispy wonton strips.
Mediterranean Twist: Use kalamata olives, artichoke hearts, and tzatziki sauce for a Greek-inspired version.
Vegan Option: Replace the chicken with grilled tofu or chickpeas for a plant-based meal.
FAQ:
1. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover roasted chicken works well for a quick alternative.
2. How can I make the chicken extra juicy?
Marinate the chicken in olive oil, lemon juice, and herbs for 1–2 hours before grilling for added moisture and flavor.
3. Can I prepare the salad ahead of time?
Yes! Assemble the salad ingredients (excluding the avocado) and store them in an airtight container. Add avocado, dressing, and grilled chicken just before serving.
4. What other proteins can I use?
This salad pairs wonderfully with grilled shrimp, salmon, or even a hard-boiled egg for variety.
Enjoy crafting this Salad with Grilled Chicken, a dish that’s as simple as it is satisfying. Let me know if you'd like more tips or alternative ideas!
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