Breastfeeding Friendly Chicken Avocado Salad

Total time40 min

Prep time15 min

Cook time20 min

Breastfeeding Friendly Chicken Avocado Salad

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper
½ tsp garlic powder

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

8 cups mixed greens
2 ripe avocados, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1 english cucumber, thinly sliced

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the chicken breasts dry with paper towels and season all over with the salt, black pepper, and garlic powder.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.

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