NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

1 large egg

0.25 whole avocado

2 cups romaine lettuce

0.5 cup cherry tomatoes

0.25 cup cucumber

2 tbsp non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and slicing.

• 2

  Season the chicken breast with half the salt, pepper, and garlic powder.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the exterior is golden and crispy.

• 4

  While the chicken rests, whisk together the Greek yogurt, Dijon mustard, lemon juice, and remaining spices in a small bowl to create the dressing.

• 5

  Chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber and avocado.

• 6

  Assemble the salad by layering the greens, vegetables, sliced egg, and sliced chicken, then drizzle with the creamy dressing.