• 2 large boneless skinless chicken breasts (about 10 oz. each)
  • 6 cups (packed) romaine lettuce, chopped
  • 1 avocado, sliced
  • 1½ cups cherry tomatoes, halved
  • 1½ cups English cucumbers, sliced

For the marinade/dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup dijon mustard (or regular)
  • ¼ cup honey
  • 2 garlic cloves, minced
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • Salt and pepper, to taste


  1. On a cutting board, place the chicken breasts in between two pieces of plastic wrap. Using a mallet or rolling pin, pound the chicken breast to even thickness, about ½ inch thick. Place the chicken breasts in a large plastic resealable bag.
  2. In a medium bowl, whisk together the marinade ingredients. Pour ½ cup of marinade into the resealable bag and refrigerate for 30 minutes. Take the remaining marinade, cover, and refrigerate as well.
  3. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and pan-fry the chicken, about 4-6 minutes on each side, until the chicken is cooked through.* Remove from the heat and let the chicken rest in the pan for 10 minutes before slicing.
  4. In the meantime, prepare the rest of the salad. Place the lettuce, tomatoes, cucumbers, and avocado in a large bowl. Top with the sliced chicken and drizzle the desired amount of reserved dressing on top. Enjoy immediately.
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