NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 whole avocado

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with the dried oregano and half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken strips for 5 to 7 minutes until golden brown and cooked through.

• 3

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

• 4

  Prepare the vegetables by slicing the cucumber into half-moons, halving the cherry tomatoes, and thinly dicing the red onion.

• 5

  In a large serving bowl, combine the mixed greens with the prepared cucumber, tomatoes, and onion.

• 6

  Drizzle the lemon vinaigrette over the salad and toss gently to ensure every leaf is lightly coated.

• 7

  Top the salad with the warm sautéed chicken and the sliced avocado, then garnish with freshly chopped parsley before serving.