Loaded Chicken Salad
A delicious salad filled with plenty of vegetables and delicious grilled meat!
Servings 4 people
Calories 430kcal
Ingredients
- 1 boneless chicken breast about 300g, with or without skin
- 1 tbsp extra virgin olive oil
- ¼ tsp Himalayan salt
- ¼ tsp black pepper
- 1 avocado
- 100 g mozzarella balls
- 1 large tomato any colour
- 1 har artichoke hearts my jar was 170g
- ½ red onion
- 5 asparagus
- 20 leaves basil
- 4 cups baby spinach I used about 200g
Dressing
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- pinch Himalayan salt
- pinch black pepper
Instructions
- Peel and dice the avocado. Slice the red onion. Dice the tomato. Pile the basil leaves together, roll them up and slice. Cut the stems off the asparagus and slice in half. Mince the garlic.
- Slice the chicken breast in half lengthwise. Sprinkle the ¼ tsp of salt and pepper on each sides. Heat the 1 tbsp of olive oil in a cast iron skillet
and place the chicken breasts in. Fry on each side, about 3 minutes each side, until they have a nice golden brown colour and cooked through. Add the asparagus beside the chicken breasts and cook a few minutes until soft and grilled. Take out the chicken and slice.
- In a small bowl, combine the minced garlic, olive oil, balsamic vinegar, dijon, and salt & peper.
- Add the baby spinach to a large bowl or plate. Cover with the grilled chicken, avocado, mozzarella, tomatoes, artichoke, red onions, asparagus and basil leaves. Pour the dressing over and enjoy!
Notes
You can add 1 tbsp of honey to the salad dressing if you don't mind the extra carbs or want a sweeter dressing.
Get the equipment used here:
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
