NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

1 tbsp raw sunflower seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

PREPARATION

• 1

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

• 2

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.

• 3

  While the chicken rests, whisk together the olive oil, lemon juice, Dijon mustard, parsley, dill, and the remaining salt and pepper in a small bowl to create the vinaigrette.

• 4

  Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  In a large serving bowl, combine the mixed baby greens, cucumber, tomatoes, and red onion.

• 6

  Slice the rested chicken into thin strips and arrange them over the salad base.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and finish with a sprinkle of raw sunflower seeds.