NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp hemp seeds

1 tsp tahini

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.

• 5

  In a small jar or bowl, whisk together the tahini, lemon juice, and Dijon mustard until smooth, adding a teaspoon of water if needed to thin.

• 6

  Place the mixed baby greens in a large serving bowl and top with sliced cucumber, halved cherry tomatoes, and sliced avocado.

• 7

  Add the sliced chicken to the bowl and sprinkle the hemp seeds over the top.

• 8

  Drizzle the lemon-tahini dressing over the salad and toss gently to combine.