I recently shared with all of you my recipe for an avocado BLT salad, which is an easy and light salad, but I wanted to make it a bit more hearty by adding in additional protein. This week I threw in some chicken tenders that I seasoned with salt, pepper, and garlic powder and cooked on the stove top in olive oil. It provided a delicious addition to this already yummy salad. Also, it made the salad into a complete dinner meal for me. It's a great go to meal, especially when trying to eat healthy. Enjoy!
Ingredients:
- 2 chicken breast cut into strips or a package of chicken tenders
- 4 bacon strips, cooked and crumbled
- 1 avocado, diced
- 3/4 cup grape tomatoes cut in half
- 1/2 of a cucumber, peeled and diced
- 1/4 of a red onion, diced
- 1 1/2 cups romaine lettuce, roughly chopped
- 1 lemon
- 4 tablespoons extra virgin olive oil, divided
- salt
- pepper
- garlic powder
Directions:
- In a medium nonstick skillet heat 2 tablespoons of olive oil. Season both sides of the chicken with salt, pepper, and garlic powder. Cook about 5 minutes a side or until no longer pink in the middle.
- Once the chicken is cooked all the way through place on a cutting board and cut into chunks.
- Using a large salad bowl or medium mixing bowl combine all the ingredients for the salad. Set aside.
- In a small mixing bowl whisk together the juice of the lemon with the remaining 2 tablespoons of olive oil. Salt and pepper to taste.
- Drizzle the dressing over the salad (I recommend starting with half of the dressing because you can always add more) and toss the salad. Enjoy!