NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp olive oil

2 cup romaine lettuce

0.25 whole avocado

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp parmesan cheese

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with garlic powder, sea salt, and black pepper.

• 2

  Place the almond flour in a shallow dish and dredge the chicken strips until they are lightly and evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and crispy.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and parmesan cheese to create the creamy Caesar dressing.

• 5

  Wash and chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.

• 6

  Slice the avocado into thin wedges.

• 7

  Arrange the crispy chicken and avocado slices over the bed of romaine.

• 8

  Drizzle the creamy dressing over the salad and toss gently to combine before serving.