Salads are a great lunchtime option. One they are very nutrient dense offering a wide array of vitamins and minerals. Second they are easy and quick to make. Heck you could even get this one on the road or if you are eating out with co-workers. To speed things up try making the dressing ahead of time so all you have to do is give it a shake and you're ready to pour it on.
Makes 6 servings.
2 tablespoons finely chopped rosemary
½ cup olive oil
¼ cup apple cider vinegar
¼ teaspoon garlic paste
1 tablespoon mayonnaise
21 ounces chicken breasts
6 cups spring mix salad
10 (170 g) cherry tomatoes, halved
½ medium avocado, sliced
1 ounce sliced purple onion
2 tablespoons shredded Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
Finely chop the rosemary. Half will be used to make the vinaigrette while the other will season the chicken.
Make the vinaigrette by combining oil, vinegar, garlic paste, mayonnaise and rosemary in a jar with a lid.
Seal the jar and shake vigorously to combine. Set aside while you prepare the chicken.
Sprinkle the chicken with the rest of the rosemary and a pinch of salt and pepper.
Heat a skillet to medium. Add coconut oil and cook the chicken for about 20 minutes, turning half way through. Make sure the chicken is cooked to an internal temperature of 165°F.
Set the chicken aside to rest.
Assemble the salad on a large platter or in individual bowls with a base of spring greens followed by the cherry tomatoes, sliced onion, and avocado.
Slice the chicken and place on top of your salad. Sprinkle with Parmesan and drizzle with dressing.
Makes a total of 6 servings. Each serving works out to be...
2.2g Net Carbs