NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup mixed baby greens

0.5 cup fresh raspberries

0.5 oz goat cheese

0.5 tbsp sliced almonds

0.25 tbsp extra virgin olive oil

1 tbsp raspberry vinegar

1 tsp dijon mustard

0.25 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 3

  In a small jar or bowl, whisk together the extra virgin olive oil, raspberry vinegar, Dijon mustard, and honey until the dressing is fully emulsified.

• 4

  Place the mixed baby greens in a large salad bowl and toss lightly with half of the prepared vinaigrette.

• 5

  Slice the cooked chicken breast into thin strips against the grain for maximum tenderness.

• 6

  Arrange the sliced chicken, fresh raspberries, crumbled goat cheese, and sliced almonds over the bed of dressed greens.

• 7

  Drizzle the remaining vinaigrette over the top of the salad and serve immediately.