NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with half of the olive oil and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken is cooking, whisk together the remaining olive oil, lemon juice, Dijon mustard, and the remaining herbs and spices in a small bowl to create the vinaigrette.

• 4

  Prepare the vegetables by slicing the cucumber into rounds, halving the cherry tomatoes, and slicing the avocado into thin wedges.

• 5

  Place the mixed greens into a large serving bowl and arrange the prepared cucumber, tomatoes, and avocado on top.

• 6

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Add the warm chicken strips to the salad, drizzle with the lemon-herb vinaigrette, and toss gently to combine before serving.