Grilled Chicken, Squash, and Avocado Salad

Peace, family! Today was a wonderful Monday full of new beginnings for me, and a great day calls for a great meal! We made evening plans, so I whipped up a quick salad, so we could keep it moving.

In one cast-iron skillet I grilled boneless, skinless, thin-sliced chicken breast; seasoned with sea salt, pepper, and Italian seasoning. In another, I grilled diced avocado and slivers of yellow squash; seasoned with cracked black pepper. I mixed these ingredients with sliced boiled eggs and bleu cheese crumbles, served over a bed of fresh baby spinach for a delicious salad; packed with flavor.

The entire process took less than 20 minutes!