A series of recipes by Tina VanDenHeuvel, NTP
@madebetterfor you on Instagram
(Yields two large salads)
Ingredients:
For the chicken:
1 tbsp. avocado oil
2 medium chicken breasts, about 4 oz. each
salt and pepper
For the Salad:
1 container (5 oz.) baby spring mix lettuce
1 medium avocado, sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, sliced
1/4 cup red onion, sliced thin
1/4 cup raw sunflower seeds
1/4 cup almonds, sliced
1/2 cup feta cheese
For the Dressing:
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. brown mustard
salt and pepper
Method:
• In a medium saucepan over medium heat, add oil. Salt and pepper both sides of the chicken breasts and add to the pan. Cook until golden brown, about 5 minutes. Flip chicken over and cook the other side until golden brown or cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside to cool.
• Using two large plates or one big platter, lay out mixed greens and top with remaining salad ingredients. Slice chicken breasts and place on salad.
• In a mason jar, add dressing ingredients. Screw lid on mason jar and shake dressing until completely combined. Pour dressing over salad and serve immediately.
