Grilled Chicken Avocado Cucumber Salad
A crisp, refreshing Paleo salad packed with rich avocado, juicy cherry tomatoes, and tender grilled chicken. Tossed in extra virgin olive oil and fresh lemon juice for a bright finish.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Debbie + Lila
Debbie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days for fast prep later.
Do these three things first
- 1Preheat a grill pan or skillet over medium-high heat, around 375°F (190°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat a grill pan or skillet over…
- 01
Preheat a grill pan or skillet over…
Preheat a grill pan or skillet over medium-high heat, around 375°F (190°C).
Tap card to mark done - 02
Season the chicken breast fillet lightly with…
Season the chicken breast fillet lightly with sea salt on both sides.
Tap card to mark done - 03
Place the chicken breast fillet on the…
Place the chicken breast fillet on the hot pan and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F (74°C) and the surface is lightly browned.
Look for: the internal temperature reaches 165°F (74°C) and the surface is lightly browned
Tap card to mark done - 04
Transfer the chicken to a cutting board…
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into 0.5-inch (1.3cm) strips.
Allow: 5 minutes
Tap card to mark done - 05
Dice the avocado and cucumber
While the chicken rests, dice the avocado and cucumber, and slice the cherry tomato halves in a medium bowl.
Tap card to mark done - 06
Drizzle extra virgin olive oil and fresh…
Drizzle extra virgin olive oil and fresh lemon juice over the cucumber, avocado, and cherry tomato mixture.
Tap card to mark done - 07
Add the sliced grilled chicken to the…
Add the sliced grilled chicken to the bowl and gently toss until everything is evenly coated.
Look for: everything is evenly coated
Tap card to mark done - 08
Serve immediately in a chilled shallow bowl
Serve immediately in a chilled shallow bowl.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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