Lemon-Herb Chicken & Avocado Salad

Golden chicken, buttery avocado and crisp greens meet a bright lemon-dill dressing. Cucumber, tomatoes and toasted pumpkin seeds give every forkful a little crunch.

Serves: 2 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes

Greens: Romaine, Baby spinach
Protein: Chicken breast, Pumpkin seeds

For the Salad

• 300 g boneless, skinless chicken breast, sliced horizontally into 2 even cutlets
• 1 tsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 3 cups chopped romaine (about 140 g)
• 2 cups baby spinach (about 60 g)
• 1 cup sliced cucumber (about 120 g)
• 1 cup halved cherry tomatoes (about 150 g)
• 1 medium avocado, sliced
• 2 tbsp toasted unsalted pumpkin seeds (about 18 g)

For the Lemon-Dill Dressing

• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp chopped fresh dill
• 1/8 tsp fine salt

Method

1. Pat the chicken dry. Coat with 1 tsp olive oil, oregano, 1/4 tsp salt and the pepper.
2. Heat a nonstick skillet over medium heat. Cook the cutlets for 5-7 minutes per side, adjusting the heat as needed, until the thickest part reaches 165°F (74°C). Rest for 3 minutes, then slice across the grain.
3. Whisk all dressing ingredients together in a small bowl.
4. Divide the romaine, spinach, cucumber and tomatoes between two large bowls. Add the warm chicken and avocado. Spoon over the dressing, scatter with pumpkin seeds and serve.

Tip

Slice the chicken into even cutlets so it cooks quickly without drying out. Add avocado just before serving.

Allergens

Mustard