A protein rich and refreshing salad with a hearty serving of cilantro, cooling citrus and peppery green onions, this is a perfect warmer weather salad to serve along with a creamy avocado. This salad also tastes great in a sandwich, as a dip for crackers, stuffed in a pita, and as a topping for celery or apple slices.
Prep time: 15 minutes
Yield: 2 lunch meals
Ingredients:
- 1 large chicken breast, uncooked
- ¼ cup chopped scallions
- 1 teaspoon dijon mustard
- Juice from 1 lime
- ½ cup chopped cilantro
- ¼ cup plain yogurt (Greek will result in a thicker consistency, regular yogurt will be thinner)
- Salt and pepper, to taste
- 2 handfuls of mixed greens
- ½ an avocado, sliced
Directions:
- Place the chicken breasts in a medium saucepan, cover with water and bring to a simmer for 10 minutes. Remove from liquid and allow to rest and cool on a cutting board.
- While the chicken is cooling, prepare the rest of the salad ingredients. Add green onions, Dijon mustard, lime juice, chopped cilantro, and yogurt to a large mixing bowl. Season with salt and pepper, to taste.
- Add the cooled and sliced chicken and mix thoroughly to coat evenly. Add salt and pepper to taste.
- Plate on a bed of mixed greens and top with sliced avocado.
- Refrigerate any unused portion and use within 3-4 days.