Ingredients
Equipment
Method
Preparation
- Wash and dry the romaine lettuce, chop it into bite-sized pieces, and place in a mixing bowl.
- Season the chicken breast with salt and pepper, grill over medium heat for 6-7 minutes per side, then let it rest for 5 minutes before slicing.
Dressing
- In a blender, combine one ripe avocado, juice of one lime, and a pinch of salt and pepper, then blend until smooth.
Assemble
- In the bowl with romaine lettuce, add sliced grilled chicken and pour dressing over, then toss to coat.
- Sprinkle lime zest on top for added flavor.
Garnish
- Top with cracked black pepper, cherry tomatoes, and fresh herbs. Serve immediately.
Nutrition
Notes
Customize the salad with different proteins or veggies as preferred. Always use ripe avocados for the best texture and flavor.
