Chicken Avocado Salad (RECIPE)

Chicken Avocado Salad (RECIPE)

Ingredients

• ½ Teaspoon Salt
• ¼ Teaspoon Pepper
• ¼ Teaspoon Italian Seasoning
• 1 Tablespoon Extra Virgin Olive Oil (I use Kasandrinos)
• 2 Chicken Breasts, thinly sliced
• 3 Cups Romaine Lettuce, chopped (may substitute with lettuce mix)
• 1 Avocado, sliced
• ½ Pint Cherry Tomatoes, halved
• ¼ Cup Purple Onions, thinly sliced
• ½ Cup Lemon Basil Vinaigrette, or to taste

Instructions

• 1. Season the chicken on both sides with salt, pepper, and Italian seasoning. Set aside.

• 2. Heat a griddle or grill over medium heat. After the pan heats, brush it lightly with avocado oil then add the chicken.

• 3. Heat a griddle or grill over medium heat. After the pan heats, brush it lightly with avocado oil then add the chicken.

• 4. Add the chopped lettuce to a large serving dish, then layer in the chicken, tomatoes, avocados, and onions. Drizzle with the lemon basil dressing, and toss to combine the ingredients.

• 5. Divide into four serving bowls, and serve immediately. Store leftovers in the refrigerator for up to 3 days.

Enjoy!!

Servings : 4 
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 254kcal

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