Ingredients

The following ingredients have 4 Servings
  • 1 head lettuce ((Boston, butter, romaine))
  • 2 chicken breasts
  • 1 cup cherry tomatoes (sliced in half)
  • 1/2 red onion, (thinly sliced)
  • 1/2 avocado (sliced)
  • 1 cucumber (slices)
  • 2-3 eggs
  • 1 1/2 tbsp olive oil
  • salt and pepper (to taste)
  • curly parsley

Instruction

  • Cook the eggs for 7 minutes, start counting time once the water starts boiling.
  • Season chicken breasts with salt and pepper. Set aside *if you need additional seasoning I recommend dried oregano and paprika.
  • Heat a griddle or cast iron skillet on stovetop. You can use a little olive oil spray so the chicken doesn't stick to the pan. Alternatively you can use a little oil about 1 tsp but we are cooking the chicken on very little oil, as you would on the grill. If you have an indoor / outdoor grill you can use this method.
  • Add in chicken and cook for 7-8 minutes on each side, about 14-16 minutes total cooking time.
  • Meanwhile build the salad with lettuce as a bottom layer. Then arrange the tomatoes, onion, avocado and cucumbers in neat rolls.
  • When the chicken is done, slice to about 1 inch thick and add to the salad.
  • Peel the eggs and slice them in half. Add to the salad bowl as well.
  • Top with plenty of fresh parsley. I used curly parsley but you can use Italian parsley or cilantro.
  • Season with salt and pepper and olive oil. Alternatively you can use Primal Kitchen Caesar or Green Goddess dressings that are program approved.