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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Cook the Chicken
Grill or fry the chicken breast until fully cooked (internal temperature of 165°F). If grilling, preheat your grill to medium-high heat and cook for about 6-7 minutes on each side. If frying, heat a skillet over medium heat with a little olive oil and cook for about 6-7 minutes on each side.
- 2
Prepare the Salad Base
While the chicken is cooking, wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Cut the avocado into cubes.
Assembly
- 3
Combine Ingredients
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and avocado.
- 4
Slice the Chicken
Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
- 6
Serve
Add the sliced chicken on top of the salad mixture, drizzle with the dressing, and toss gently to combine. Serve immediately.