Ingredients
2 Boneless Skinless Chicken Breasts
1 Tsp Garlic Powder
1 Tsp Lemon Pepper
1 Avocado
1 Peppered Goat Cheese Log (or Peppered Boursin if you can’t handle the goat)
4 Large Strawberries
4 Cups Mixed Greens (1 cup per serving)
¼ Red Onion
1 Tbsp Pumpkin Seeds
Dressing
1 Tbsp Spicy Honey (or regular honey with 1 tsp cayenne pepper)
1 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
Lemon Zest
1 Tsp Lemon Juice
Note: you could also buy a dressing, I’d use a strawberry vinaigrette (for something a little sweeter) or I’d just use a dash of balsamic vinegar and olive oil.
Instructions
Total Prep Time & Cook time: 30 minutes
Makes appx: 4 servings
Pre-heat oven to 350 degrees Fahrenheit, place chicken breasts on a baking dish and top with garlic powder and lemon pepper. Place in the oven to cook for 30 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
While the chicken is cooking, prepare the rest of your salad. Start by laying a base of greens in your serving bowl.
Slice avocado lengthwise, and chop strawberry and onion into small chunks.
Take out a small bowl and add all the ingredients needed for your dressing, and whisk them together (olive oil, lemon zest, lemon juice, apple cider vinegar, honey, and a dash of salt).
Once chicken is cooked, chop into strips.
In your salad bowl, lay out the chicken breast and top with strawberries, avocado, onion, and dressing.
Crumble goat cheese on top and sprinkle with pumpkin seeds.
