Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 4 cups romaine lettuce, chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 2 green onions, chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 2 tsp Dijon mustard
- ½ cup sour cream or Greek yogurt
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6–7 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
- While the chicken cooks, wash and chop the romaine lettuce. Dice the cucumber and halve the cherry tomatoes.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, sour cream or Greek yogurt, salt, and pepper until smooth.
- In a large bowl, combine the lettuce, cucumbers, tomatoes, green onions, herbs, and sliced chicken. Drizzle dressing over the salad and toss gently to combine. Serve immediately.
Notes
- For added crunch and flavor, consider adding nuts such as walnuts or almonds.
- Substitute chickpeas or tofu for the chicken to create a satisfying vegetarian option.
- Store leftover salad components in separate containers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg