Chicken and Avocado Power Salad

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Prepare Dressing and Salad Ingredients

• 2 tsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 tsp Honey
• 50g Mixed Greens
• 1 Small Avocado
• 40g Cherry Tomatoes
• 1/2 Small Cucumber
• 1/4 Bell Pepper
• 1/2 Small Red Onion
• 15g Feta Cheese

In a small bowl, whisk together 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 diced avocado, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, and crumbled feta cheese.

_{Step 2/3}

Cook Chicken

• 1 tsp Olive Oil
• 150g Chicken Breast
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder

In a pan, heat 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.

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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.