NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

2 cup romaine lettuce

0.5 cup cucumber

0.5 cup red bell pepper

0.25 cup shredded carrots

0.25 cup red onion

0.25 whole avocado

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp dijon mustard

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, half of the black pepper, and all of the dried oregano.

• 2

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

• 3

  While the chicken is grilling, chop the romaine lettuce, cucumber, red bell pepper, and red onion into bite-sized pieces.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the dressing.

• 5

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into thin strips.

• 6

  Place the chopped lettuce, cucumber, bell pepper, onion, and shredded carrots in a large bowl and toss thoroughly with the lemon-dijon dressing.

• 7

  Transfer the salad to a plate and top with the warm sliced chicken and the fresh avocado slices.