NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup sliced radishes

0.25 whole avocado

1 tbsp hemp hearts

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into strips.

• 3

  In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and the remaining salt, pepper, and oregano to create the vinaigrette.

• 4

  Wash and dry the mixed baby greens, then place them in a large serving bowl as your base.

• 5

  Slice the cucumber into rounds, halve the cherry tomatoes, and thinly slice the radishes.

• 6

  Arrange the prepared vegetables and the sliced avocado over the bed of greens.

• 7

  Top the salad with the sliced grilled chicken and sprinkle the hemp hearts over the top.

• 8

  Drizzle the vinaigrette over the salad just before serving and toss gently to combine.