NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cup mixed baby greens

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with half of the olive oil, sea salt, black pepper, garlic powder, and dried oregano.

• 2

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

• 3

  While the chicken rests, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado.

• 4

  In a large mixing bowl, whisk together the remaining olive oil and lemon juice to create a bright, emulsified dressing.

• 5

  Add the mixed baby greens, cucumber, tomatoes, and red onion to the bowl and toss gently until every leaf is coated with the vinaigrette.

• 6

  Slice the grilled chicken into thin strips and arrange them over the salad, finishing with the diced avocado for a creamy texture.