NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 whole avocado

1.5 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat a grill pan or non-stick skillet 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, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper in a small bowl.

• 4

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

• 5

  Slice the cooked chicken into strips and place them on top of the salad bed along with the sliced avocado.

• 6

  Drizzle the lemon-herb vinaigrette over the salad and garnish with freshly chopped parsley before serving.