Description
For Whole30, be sure to use the Creamy Avocado Ranch dressing instead of honey mustard.
Ingredients
Scale
For the chicken:
- 1 lb chicken breast (boneless, skinless)
- 2–3 tsp steak seasoning
- 1–1 1/2 Tbsp fresh rosemary (or 1 tsp dried)
- salt and pepper, to taste
- a drizzle of olive oil for cooking
For the salad:
- 6–8 cups lettuce or mixed greens
- 4–6 slices bacon, cooked and crumbled
- 1– 1 1/2 cups sliced baby tomatoes
- 1/2 avocado, sliced
- Optional: 1-2 cups additional veggies (try cucumber, carrot, jicama, bell pepper, etc.)
- Honey Mustard Dressing (recipe below) or Creamy Avocado Ranch
Honey Mustard Dressing:
- 3 Tbsp honey
- 3 Tbsp dijon mustard
- 2 Tbsp mayonnaise or vegannaise
- salt and pepper, to taste
- Optional: 1/2 Tbsp fresh dill (or 1/2 tsp dried dill)
Instructions
For the chicken:
- Heat a drizzle of olive oil in a skillet over medium heat.
- Sprinkle one side of the chicken breast with steak seasoning, rosemary, and a little salt and pepper. When the oil is warm, place chicken seasoned side down in the skillet. Sprinkle the unseasoned side with remaining steak seasoning, rosemary, and a little salt and pepper.
- Cook 6-8 minutes per side, or until chicken is completely cooked through and no pink remains. Let rest 2-3 minutes, before slicing.
To assemble the salad:
- Pile greens on individual plates (or in a big serving bowl). Sprinkle over bacon, sliced tomatoes, avocado slices and cooked chicken on top. Drizzle with desired dressing and enjoy!
For honey mustard dressing:
- In a small jar or bowl, whisk together honey, mustard, and mayonnaise/vegannaise until completely smooth. Stir in salt, pepper, and dill. Taste and add more seasoning or herbs as desired.