Lunch

Chicken and Avocado Power Salad

Cooked chicken and avocado served with fresh greens in a vinaigrette dressing.

15

min

Meal benefits

High in fibre and protein, which helps to aid in digestion to keep the gut healthy and maintain satiety throughout the day.

Good source of omega 3s and oleic acid, which has been proven to help heart health and reduce the risk of cardiovascular disease.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

424

Protein

33

g

Fats

28

g

Carbs

10

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

chicken breast

75

g

mixed salad greens

50

g

cherry tomatoes, halved

0.5

cucumber, sliced

1

bell pepper, sliced

1

small avocado, sliced

1

small red onion, sliced

20

g

feta cheese, crumbled

1

tbsp

olive oil (half for cooking, half for dressing)

1

tbsp

lemon juice

1

tsp

raw honey

1

tsp

dijon mustard

0.5

tsp

paprika

0.5

garlic powder

0.5

tsp

onion powder

Instructions

_{Step 1/3}

Prepare Dressing and Salad Ingredients

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing. Set aside. In a large bowl or plate, arrange the mixed greens as the base. Add in the avocado, cherry tomatoes, cucumber, bell pepper, red onion, and crumbled feta cheese.

_{Step 2/3}

Cook Chicken

In a pan, heat a small amount of olive oil over medium heat. Season the chicken with paprika, garlic powder, onion powder, salt and pepper and cook for about 7 minutes each side, or until chicken is fully cooked through and inside reaches an internal temperature of 165°F. Let chicken rest for 5 minutes before slicing.

_{Step 3/3}

Dress and Serve

Add the chicken to the salad, drizzle the dressing over the salad and toss gently to coat everything evenly. Garnish with fresh herbs if desired, and serve immediately.