NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Nonfat Greek yogurt

1 tbsp Avocado oil mayonnaise

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, garlic powder, onion powder, and dried dill until the dressing is smooth and creamy.

• 3

  If the ranch dressing is too thick, add a teaspoon of water at a time until your desired consistency is reached.

• 4

  Allow the grilled chicken to rest for five minutes before slicing it into thin, even strips.

• 5

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

• 6

  Arrange the sliced chicken and the quartered avocado on top of the vegetable base.

• 7

  Drizzle the prepared yogurt ranch dressing over the entire bowl and serve immediately while the chicken is still warm.