Description
This Grilled Chicken Strawberry Avocado Salad is a big bowl (or plate) of sunshine! It’s super filling with 30 grams of protein per serving!
Yield: 2servings | Serving Size: 1/2 salad, 4 oz chicken
Ingredients
For the dressing and marinade:
Juice from 1 medium navel orange
Juice from 2 medium lemons
2garlic cloves, minced
2tablespoonschopped fresh basil
¼teaspoonkosher salt
Freshly ground black pepper
¼cupextra-virgin olive oil
For the salad:
18-ounce boneless skinless chicken breast, sliced lengthwise into 2 thin cutlets
Olive oil spray
2tablespoonsraw slivered almonds
Kosher salt
Freshly ground black pepper
1head butter lettuce, chopped (about 4 cups)
2ouncesHass avocado, from ½ a small, sliced
1cupsliced strawberries
¼cupsliced red onion
Instructions
In a small bowl or measuring cup, whisk together the dressing ingredients together.
- Place chicken in a shallow bowl or Ziploc bag, add ½ the dressing and marinate chicken for 30 minutes.
- Meanwhile, spray a medium skillet lightly with olive oil. Place skillet over medium low heat, add the almonds, a pinch of salt and a generous amount of fresh pepper. Toast almonds until they just start to brown and become fragrant, 4-5 minutes.
Remove from heat, transfer almonds to a plate or your cutting board to cool.
- Spray the skillet with olive oil, remove chicken from marinade (discarding excess) and cook chicken over medium high heat for 3 minutes.
- Flip and cook an additional 2 minutes, or until chicken is browned and cooked through. Set aside on a cutting board to rest while you assemble the salad.
- In 2 bowls or meal prep containers, divide the lettuce then top each with ½ the avocado, strawberries, and red onion.
- Thinly slice the chicken breast and add to the salad.
To eat immediately:
Drizzle each with ½ the reserved dressing and top with ½ the slivered almonds.
For meal prep:
Store reserved dressing and almonds separately and top with both when ready to eat.
Last Step:
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Nutrition
Serving: 1/2 salad, 4 oz chicken, Calories: 399kcal, Carbohydrates: 14g, Protein: 30g, Fat: 26g, Saturated Fat: 3.5g, Cholesterol: 83mg, Sodium: 164mg, Fiber: 5.5g, Sugar: 6g
