4 Serves
75 Mins
Season the boneless skinless chicken breasts with salt, black pepper, and poultry seasoning.
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Vitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
518 mg / 4,700 mgSodium
380 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked through, then set aside to cool.
Wash the lettuce, cucumber, and tomatoes thoroughly, then chop them into bite-sized pieces on a cutting board.
In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to create the dressing.
Slice the avocado and combine it with the chopped vegetables and sliced cooked chicken in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly before serving.
59
g7
g30
g
