Description
Enjoy this easy summer chicken salad recipe with 30 grams of protein per serving. It’s perfect for a healthy lunch or dinner any day of the week.
Ingredients
Units
- 1 pound chicken breasts, cooked (e.g. 2 cups leftover cooked chicken, or cook via the method below)
- 1 red bell pepper, chopped
- 1/2 English cucumber, chopped
- 1 cup sliced grape tomatoes
- 1/3 cup chopped red onion (soak in room temperature water for 10 minutes to mellow the flavor)
- 1 avocado, diced
- Microgreens for garnish (about 1/3 cup)
- Feta or goat cheese for garnish
Dressing:
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 1 tablespoon water
- 1/4 teaspoon sea salt (plus more if needed)
Alternatively, you can use your favorite dressing.
Instructions
Stovetop Cooking Method for Chicken (if needed):
- Butterfly open 2 chicken breasts (about 1 pound total) to make them thinner to cook on the stovetop. This will ensure they stay juicy and cook all the way through without putting them in the oven.
- Sprinkle with salt and pepper on both sides
- Over medium-high heat, pan-fry in a tablespoon of extra virgin olive oil for 4-5 minutes on each side until golden brown and the center reaches 165°F.
- Let the chicken rest, then chop into bite-sized pieces.
Directions:
- Cook the Chicken; Then Prepare the Veggies: Chop the bell pepper, cucumber, tomatoes, and red onion. Dice the avocado. (Place the raw onion in a small bowl of room temperature water for 10 minutes to mellow the flavor, if desired.)
- Assemble the Salad: In a large bowl, layer the chopped romaine lettuce. Arrange the cooked chicken and prepared veggies on top.
- Garnish: Sprinkle microgreens and feta or goat cheese over the salad.
- Dress: Blend the dressing ingredients in a small blender until smooth. Alternatively, grate the garlic and place all dressing ingredients in a small jar with a lid, and shake until emulsified, whisking if needed. Drizzle on the salad.
