One of our favorite salads that is always a great choice for lunch or weeknight dinner! Remove the mozzarella for a #whole30approved option! Avocado Caprese Chicken Salad: Ingredients (makes 1 salad): 1 chicken boneless, skinless chicken breast 1 cup arugula 1 cup baby spinach 1/2 avocado, sliced 1/2 tomato, sliced 2 leaves of basil, chopped 3 cherry sized mozzarella, sliced in half montreal steak seasoning 2 tbsp. + 2 tbsp. of olive oil 2 tbsp. lemon juice 2 tbsp. basalmic vinegar Method: Rinse and pat dry chicken breast. Season both sides with montreal steak seasoning. Heat 2 tbsp. of olive oil over medium-high heat. Sear and cook chicken on both sides until cooked through, about 4-5 minutes per side. Remove from skillet and let rest for about 5 minutes, then slice. Place arugula and spinach in the bottom of a bowl. Top with sliced tomato, avocado, mozzarella, the sliced chicken, and basil. In a small bowl, whisk together 2 tbsp. olive oil, lemon juice, and basalmic vinegar. Drizzle over the salad and serve immediately. (if you are packing your lunch for work, keep the dressing on the side in a separate container until you are ready to eat!) Enjoy!
