Grilled Chicken Salad

Name: Grilled Chicken Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 1 breast (150g) Chicken Breast; 2 cups, chopped (80g) Romaine Lettuce; 1 tomato, chopped (80g) Tomatoes; 1/2 cucumber (70g) Cucumber; 1/2 avocado (60g) Avocado; 1 tbsp Olive Oil; a squeeze Lemon

Recipes · Lunch · Recipe, Typed Supps

A genuinely filling salad, built around real protein instead of just lettuce.

Allergens and patterns

None of the fourteen major allergens. Fits: Keto, Gluten-free.

Ingredients

1 breast (150g) Chicken Breast — Lean, complete protein that turns this from a side salad into a full meal.
2 cups, chopped (80g) Romaine Lettuce — The volume base of the salad — mostly water and fibre, which is exactly the point.
1 tomato, chopped (80g) Tomatoes — Adds juiciness and lycopene to an otherwise dry bowl.
1/2 cucumber (70g) Cucumber — Crunch and hydration for very few calories.
1/2 avocado (60g) Avocado — The fat that helps you absorb the fat-soluble vitamins in the lettuce and tomato — a dry salad alone doesn’t give you that.
1 tbsp Olive Oil — The base of the dressing, and more monounsaturated fat to help nutrient absorption.
a squeeze Lemon — Cuts through the fat in the dressing and brightens the whole bowl.

Nutrition per serving

Calories: 497 kcal
Protein: 33.8g
Carbohydrate: 7.3g
of which sugars: 3.9g
Fat: 36.2g
of which saturated: 7.5g
Fibre: 8.1g
Sodium: 95.5mg

Method

Season the chicken breast and grill or pan-sear for 5–6 minutes per side until cooked through.
Let it rest for a few minutes, then slice.
Toss the lettuce, tomato, cucumber, and avocado together in a large bowl.
Whisk the olive oil and lemon juice together and drizzle over the salad.
Top with the sliced chicken.