(PORTION IS FOR 2 PEOPLE)

INGREDIENTS

1 ROMAINE LETTUCE (CUT UP)

1 CUCUMBER (SLICED)

2 EGGS (BOILED AND SLICED IN HALF)

2 SKINLESS CHICKEN BREAST (GRILLED)

1 TOMATO (SLICED)

1 AVOCADO (CUT UP)

2 TABLESPOONS OLIVE OIL

2 TABLESPOONS BALSAMIC VINEGAR

1 TEASPOON SEA SALT

BLACK PEPPER, TO TASTE

DIRECTIONS

  • COOK CHICKEN THOROUGHLY UNTIL YOU NO LONGER SEE PINK, PUT ASIDE
  • WASH AND CUT UP YOUR LETTUCE, PLACE IN A MEDIUM SIZE MIXING BOWL ALONG WITH THE CUCUMBER, TOMATOES AND AVOCADO
  • SEASON WITH SALT, PEPPER, OLIVE OIL AND BALSAMIC VINEGAR, MIX WELL
  • ADD YOU EGG AND COOKED CHICKEN ON TOP

*YOU CAN GRILL YOUR CHICKEN ON THE BBQ

FOR STOVETOP METHOD:

SAUTEE 2 TABLESPOONS GRAPESEED OIL TO MEDIUM SIZE FRYING PAN, ADD YOUR CHICKEN BREAST WHICH HAS BEEN SEASONED WITH SALT AND PEPPER

COOK YOUR CHICKEN BREAST ON EACH SIDE FOR 5 MINUTES EACH ON BOTH SIDES, YOU CAN ADD ½ CUP OF WATER AT THIS POINT AND COVER UNTIL THOROUGHLY COOKED

WHEN COOLED, SLICE CHICKEN BREASTS THINLY AND PLACE ON TOP OF SALAD