- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 4 cups mixed greens
- 1 ripe avocado, peeled and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- Lemon vinaigrette dressing (recipe below)
For the Lemon Vinaigrette Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
- Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, or until golden brown.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken is cooked through.
- Remove the skillet from the oven and let the chicken rest for 5-10 minutes. Slice the chicken into bite-sized pieces.
- In a large bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, feta cheese, and sliced almonds.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Drizzle the lemon vinaigrette over the salad and toss to combine.
- Add the sliced chicken to the salad and serve immediately.
Enjoy your Delicate Salad with Chicken and Avocado!