Grilled Chicken and Ahi Tuna Salad with Balsamic Dressing

This vibrant salad combines grilled chicken and ahi tuna with fresh romaine hearts, broccoli, diced tomatoes, and creamy avocado. Tossed in a tangy balsamic dressing, this dish balances traditional flavors with creative flair, making it a satisfying and nutritious meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ahi tuna steak
• 2 cups romaine hearts, chopped
• 1 cup broccoli florets, steamed
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• 1 sourdough bread roll (for serving)

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts and the ahi tuna steak with garlic powder, salt, and pepper.
3. Grill the chicken for about 6-7 minutes on each side, until fully cooked. Grill the ahi tuna for about 2-3 minutes on each side for medium-rare. Remove from grill and let rest.
4. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
5. In a large bowl, combine the chopped romaine hearts, steamed broccoli, diced tomatoes, and sliced avocado.
6. Slice the grilled chicken and ahi tuna into strips, and add to the salad mixture.
7. Drizzle the balsamic dressing over the salad and toss gently to combine.
8. Serve the salad with a side of toasted sourdough bread.