Name: Lemon herb chicken salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 2 oz arugula; 3.5 oz cucumber, thinly sliced; 1/2 avocado, sliced; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

479 calories

Protein: 48g; 39% of calories
Carbs: 13g; 10% of calories
Fat: 28g; 51% of calories

Instructions

Prep 15 min · Cook 0 min

Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. Season both sides with half the salt and half the pepper.
Heat a small portion of the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side. Remove the chicken to a board and let rest for 5 minutes, then slice into strips, reserving any juices. Done when reaches an internal temperature of 165°F.
While the chicken rests, whisk the remaining olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper in a small bowl.
In a large bowl, toss the arugula, cucumber, and parsley with the dressing. Transfer to a plate, top with avocado slices and the chicken strips, and pour any resting juices over the meat.

Nutrition

Ingredients

Instructions

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