Recipes
LiveIngredients
FOR THE CHICKEN BREAST
- 2 small free range organic chicken breasts
- 2 tablespoons hot sauce or seasoning of your choice
- Salt and black pepper
FOR THE SALAD
- 5 cups lettuce — chopped
- 1 cup cucumber — sliced
- ½ avocado — sliced
- ½ cup red onions — sliced
FOR THE SALAD DRESSING
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper to taste
Directions
FOR THE CHICKEN
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Season chicken with hot sauce, salt and pepper.
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Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked through.
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Leave the breast chicken to cool down, slice it and set aside.
FOR THE SALAD
- In a large salad bowl, add first the lettuce, and then top it with cucumber, red onions and avocado.
- In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and red crushed pepper. Whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning and pour over the salad.
Add the sliced breast chicken. Enjoy!
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