Avocado and Chicken Salad.

Serves 2 · Prep: 10 min · Cook: 15 min

Build Your Meal

Quality Protein
2 chicken breasts

Non-Starchy Veggies
1 head butter lettuce, washed
A handful of basil leaves, torn
½ cucumber, peeled and sliced

Healthy Fats
1 avocado, cubed
¼ cup walnuts
1 Tbsp olive oil for cooking

Dressing
3 Tbsp organic full-fat yogurt or coconut yogurt
1 Tbsp mayonnaise made with avocado or olive oil
1 garlic clove, minced

Extras
1 Tbsp Dijon mustard, 2 tsp lemon juice, sea salt and black pepper

Make It

1. Put the butter lettuce in a large bowl, add the torn basil, mix, and divide between two bowls.

2. Season the chicken with salt and rub with the olive oil. Heat a dry pan and fry 5 minutes each side.

3. Brush the tops with half the mustard, turn, and cook 1½ minutes. Repeat on the other side. Cool slightly and chop.

4. Cube the avocado and drizzle with the lemon juice.

5. Mix the yogurt, mayonnaise and garlic for the dressing.

6. Top the greens with the chicken, avocado, cucumber and walnuts, then spoon over the dressing.

Notes

• Use mayonnaise made of avocado or olive oil. Most jars are made with soybean or canola oil.

• Cook the chicken ahead and this comes together in ten minutes.