Ingredients

The following ingredients have 4 Servings
  • 1 head romaine lettuce
  • ½ head bib lettuce
  • ¼ cup fresh cilantro
  • ¼ cup fresh dill
  • 1 English cucumber (sliced)
  • 1 avocado (sliced)
  • 2 tablespoons feta cheese (optional)
  • 1 pound boneless skinless chicken breast
  • ¼ cup olive oil (divided)
  • 1 tablespoon Dijon mustard (optional)
  • 3 garlic cloves (pressed)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro
  • ½ cup 2% Greek yogurt
  • ¼ cup extra virgin olive oil
  • Juice of half a lime
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon cumin

Instruction

  • Make the Dressing: Blend all the salad dressing ingredients together in a blender or small food processor until smooth and creamy, and refrigerate until ready to use.
  • Cook the Chicken: Season the chicken breast with the marinade, keeping a tablespoon of oil for the skillet. Heat the oil in a skillet over medium-high heat. Cook the chicken until both sides are golden brown, about 3-4 minutes per side. Once cooked, remove from the heat, allow to rest for 10 minutes, then slice into strips.
  • Prepare the vegetables and place in a large salad bowl. Add the chicken strips on top. Pour the cilantro yogurt dressing over.
  • Toss well until all the ingredients are coated with the dressing.