SafePlates

Ingredients

• 6 oz (170g) skinless chicken breast
• 4 cups (120g) mixed salad greens (lettuce, spinach, arugula)
• 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) cucumber, sliced
• 1/4 cup (30g) red onion, thinly sliced
• 1/2 avocado (70g), sliced
• 1 tablespoon (0.5 fl oz) (15ml) olive oil
• 1 tablespoon (0.5 fl oz) (15ml) lemon juice
• 1/2 teaspoon (2g) Dijon mustard
• Salt and pepper to taste

Instructions

1. Season the chicken breast with a pinch of salt and pepper.
2. Grill or pan-cook the chicken breast over medium heat for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
3. Let the chicken rest for a few minutes, then slice it thinly.
4. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing.
6. Add the sliced chicken to the salad bowl.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately for a fresh, healthy meal.

Tip

For extra flavor and freshness, add chopped fresh herbs like parsley or dill just before serving.