Name: Chicken avocado salad with lime vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 oz mixed greens; 1/3 cup cherry tomatoes, halved; 1/2 cup avocado, sliced; 2 tsp lime juice; 3/4 tsp honey; 1/3 cup cilantro, chopped; 1 tsp water

Nutrition

Per serving

463 calories

Protein: 47g; 39% of calories
Carbs: 15g; 13% of calories
Fat: 26g; 48% of calories

Instructions

Prep 15 min · Cook 0 min

Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4 inch thickness. Season both sides with three quarters of the salt and half the pepper. Rub with one third of the olive oil.
Heat a skillet over medium high heat. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Transfer the chicken to a board and rest for 3 minutes. Done when opaque in the center, 165°F.
In a small bowl, whisk the remaining olive oil, lime juice, honey, water, and the remaining salt and pepper until smooth.
Slice the rested chicken into strips. In a large bowl, toss the greens and tomatoes with half the dressing. Plate the salad, top with chicken and avocado slices, and drizzle with the remaining dressing and cilantro.

Nutrition

Ingredients

Instructions

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