Chicken Avocado Salad
I used to make something like this with romaine lettuce, but this way is so much better. I love this salad!
2 pieces boneless skinless chicken breast
2 cups arugula
1/4 cup parmesan cheese
1 Tbsp garlic powder
1/2 Tbsp cayenne pepper
1/2 Tbsp cumin
salt and pepper
1 lemon, juiced
1 lime, juiced
Heat a pan over medium heat and drizzle some olive oil.
Sprinkle some salt, pepper, 1/2 of the cayenne, 1/2 of the garlic powder and all 1/2 Tbsp of the cumin over each side of the chicken, and add to the hot pan. Cook on both sides until golden brown and cooked through. Mine took a total of about 10 minutes. Once cooked, remove from the pan and place on a plate to cool.
In your food processor add 1-1/2 avocados, the rest of the garlic powder, rest of the cayenne, and salt and pepper, along with the lemon and lime juice. Let the food processor go for about a minute, then start drizzling in your olive oil until it is creamy like ranch dressing.
Take your other 1/2 of avocado and chop it up, and add it to a large bowl. Then chop your chicken up into chunks, and add to the bowl. Then, add in your arugula, parmesan, and the avocado dressing mixture. Sprinkle the whole thing with salt and pepper and mix it up. (I added a few red pepper flakes to mine, but you don’t need to do that unless you like the extra heat.)
Recipe makes 3 bowls of salad.
Each bowl has 5.2 carbs