NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

2 tbsp Corn kernels

0.5 whole Medjool date

1 tbsp Feta cheese

1 tbsp Walnuts

2 tbsp Avocado

0.25 cup Cherry tomatoes

2 cup Mixed baby greens

0.5 tsp Honey

1 tbsp Lime juice

0.5 tsp Extra virgin olive oil

0.5 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until fully cooked.

• 2

  In a small glass jar or bowl, whisk together the lime juice, honey, olive oil, and Dijon mustard until the dressing is emulsified.

• 3

  Slice the grilled chicken into thin strips and finely chop the Medjool date and walnuts.

• 4

  In a large salad bowl, combine the mixed baby greens, rinsed black beans, corn, halved cherry tomatoes, and diced avocado.

• 5

  Place the sliced chicken on top of the greens and sprinkle with the chopped dates, walnuts, and crumbled feta cheese.

• 6

  Drizzle the honey-lime vinaigrette over the salad and toss gently to ensure every leaf is lightly coated before serving.