Ingredients

The following ingredients have 2 Servings
  • Juice from 1 medium navel orange
  • Juice from 2 medium lemons
  • 2 garlic cloves (minced)
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 8-ounce boneless skinless chicken breast (sliced lengthwise into 2 thin cutlets)
  • Olive oil spray
  • 2 tablespoons raw slivered almonds
  • Kosher salt
  • Freshly ground black pepper
  • 1 head butter lettuce (chopped (about 4 cups))
  • 2 ounces Hass avocado (from ½ a small, sliced)
  • 1 cup sliced strawberries
  • ¼ cup sliced red onion

Instruction

  • In a small bowl or measuring cup, whisk together the dressing ingredients together.
  • Place chicken in a shallow bowl or Ziploc bag, add ½ the dressing and marinate chicken for 30 minutes.
  • Meanwhile, spray a medium skillet lightly with olive oil. Place skillet over medium low heat, add the almonds, a pinch of salt and a generous amount of fresh pepper.  Toast almonds until they just start to brown and become fragrant, 4-5 minutes.
  • Remove from heat, transfer almonds to a plate or your cutting board to cool.
  • Spray the skillet with olive oil, remove chicken from marinade (discarding excess) and cook chicken over medium high heat for 3 minutes.
  • Flip and cook an additional 2 minutes, or until chicken is browned and cooked through. Set aside on a cutting board to rest while you assemble the salad.
  • In 2 bowls or meal prep containers, divide the lettuce then top each with ½ the avocado, strawberries, and red onion.
  • Thinly slice the chicken breast and add to the salad.