NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup shredded carrots

0.25 whole avocado

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and fully cooked.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, and the remaining salt and pepper in a small bowl to create the vinaigrette.

• 4

  Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the avocado.

• 5

  In a large serving bowl, toss the mixed greens, shredded carrots, cucumber, and cherry tomatoes with half of the prepared vinaigrette.

• 6

  Slice the warm chicken breast into strips and arrange them over the salad greens.

• 7

  Top the salad with the sliced avocado and sunflower seeds, then drizzle the remaining vinaigrette over the top before serving.