This composed chicken salad is a perfect lunch or dinner meal. It is attractive to look at and delicious and healthy to eat. This salad comes together in about 15 minutes and is a complete meal.
½mediumavocadopit removed, and flesh removed from skin
¼cupGreek yogurt
1teaspoonlemon juice
Instructions
Chicken Instructions
Dry your chicken breast and rub with just a little olive oil on both sides. Heat a non-stick skillet. Meanwhile, coat your chicken breast with the herbs and season with salt and pepper.
Place in skillet and cook on each side for about 3 to 4 minutes (I used thin-sliced chicken breasts).
Turn over and brown on the second side. Remove from pan and set aside.
Garlic Vinaigrette Instructions
Take smashed garlic, rub it inside a small bowl, and leave it there. Then add the remaining ingredients and mix with a fork to blend.
Avocado Crema Instructions
In a blender, add all ingredients and puree. Use all at once; this will not keep for more than a day.
Assembly Instructions
Place all of your salad ingredients on a large platter except the chicken. Season with 1/2 teaspoon of salt. Add dressing and toss. Place the cooked chicken breasts on top of the salad greens and top with avocado crema.
Place the avocado crema in a small plastic Ziploc bag and cut one corner with scissors. You can now squeeze the crema onto your salad.