4 Serves
83 Mins
Wash the lettuce, cucumber, onion, and tomato thoroughly under cold running water.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
4 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
45 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
367 mg / 1,250 mgPotassium
780 mg / 4,700 mgSodium
1114 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, onion, and tomato into bite-sized pieces.
Season the chicken pieces with salt, black pepper, and poultry seasoning, then sear in a frying pan with olive oil until cooked through.
In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables and sliced avocado in a large serving bowl.
Top the salad with the warm chicken pieces, drizzle with the prepared dressing, and toss gently to combine.
7
g52
g12
g
