NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh parsley

1 tsp fresh dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, finely chopped parsley, and chopped dill to emulsify the dressing.

• 5

  Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 6

  Place the mixed baby greens in a large serving bowl and layer the cucumber, tomatoes, and onion on top.

• 7

  Add the sliced chicken and the avocado slices to the bowl.

• 8

  Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat all ingredients before serving.