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Garlic Butter Chicken Salad W/ Lemon Vinaigrette

Ingredients:

1 Chicken Breast
2-3 Romaine Lettuce Hearts (washed and chopped)
1 Cucumber (sliced)
1 Avocado (cubed)
1/4 Red Onion (finely sliced)
1/2 Tomato (diced)
1/8 Cup Sunflower Seed Kernels
1/4 Cup Dried Cranberries
1/4 Cup Chopped Cilantro
1 Tbsp Garlic (minced)
2 Tbsp Butter
1 Tbsp olive oil
Salt and Pepper


Lemon Vinaigrette:
1 Small Garlic Clove (minced)
1 tsp Dijon Mustard
1/2 tsp Honey
1/2 Lemon Juiced
1/4 Cup Olive Oil
Salt and Pepper

*In a small bowl combine all lemon vinaigrette ingredients and whisk until combined. Adjust the seasoning to your taste and set aside.

*Build the salad in a large bowl with romaine lettuce on the bottom topped with cucumber, tomato, red onion, avocado, sunflower seeds, and dried cranberries. Dress the salad with the lemon vinaigrette and toss. Season with a little more salt and pepper if needed.

*For the chicken, start by butterflying the chicken breast and pounding it till it’s 1/4 inch thin. Season with salt and pepper on both sides.

*In a pan on medium heat, add some olive oil and sear the chicken for about 3 minutes a side. Cook the chicken until it’s 165 degrees Fahrenheit internally then remove from the pan and set aside.

*Next reduce the heat to low, add butter and garlic to the pan. Sauté till fragrant for about 1-2 minutes. Add the chicken back for 30 seconds to cover in the garlic butter then add chopped cilantro.

*Slice the chicken into strips and place on top of the salad. Optionally garnish with cilantro.

Enjoy!

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