NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 slice Turkey Bacon

1/4 Avocado

2 cups Mixed Greens

0.5 Tbsp Olive Oil

1 tsp Dijon Mustard

1 tsp Lemon Juice

1 Tbsp Panko Breadcrumbs

1 large Egg White

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Lightly season the chicken breast with salt and pepper.

• 2

  Prepare a dredging station by whisking the egg white in a shallow bowl. In a separate dish, combine panko breadcrumbs with a pinch of salt and pepper.

• 3

  Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs.

• 4

  Place the breaded chicken on a parchment-lined baking sheet and lightly spray with cooking spray or drizzle a small amount of olive oil. Bake for 18-20 minutes, until the chicken is golden and cooked through.

• 5

  While the chicken bakes, crisp the turkey bacon in a nonstick skillet over medium heat until it turns crispy. Remove and crumble it into bite-sized pieces.

• 6

  In a large bowl, combine mixed greens with diced avocado. In a small bowl, whisk together the remaining olive oil, Dijon mustard, and lemon juice to create a light dressing. Toss the greens and avocado gently with the dressing.

• 7

  Slice the crispy chicken breast into strips and lay over the salad. Sprinkle the crumbled bacon on top and add extra salt and pepper to taste.

• 8

  Serve immediately and enjoy the mix of textures and flavors in this satisfying salad.