NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 tsp ground turmeric

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup sliced cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp fresh lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with the ground turmeric, dried oregano, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat; once hot, add the chicken and sear for 6 to 7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, prepare the dressing by whisking the remaining olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.

• 4

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

• 5

  Slice the cooked chicken into strips and arrange them over the salad bed along with the sliced avocado.

• 6

  Drizzle the lemon vinaigrette over the entire salad and serve immediately while the chicken is still warm.