NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

3 whole Radishes

0.25 whole Avocado

1 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

PREPARATION

• 1

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

• 2

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  Remove the chicken from the heat and let it rest on a cutting board for at least 5 minutes before slicing into thin strips.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.

• 5

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced radishes.

• 6

  Drizzle the citrus vinaigrette over the vegetables and toss gently to ensure every leaf is lightly coated.

• 7

  Arrange the sliced grilled chicken and the avocado slices on top of the salad and serve immediately.