Grilled Chicken Salad with Avocado and Feta

★★★★★

Chicken

Servings: 2

Ingredients

The Salad:

2 chicken breasts, skinless and boneless, butterflied or split in two lengthwise

1 large avocado, pitted and sliced

1 seedless cucumber, peeled and sliced

1 cup strawberries, trimmed and sliced

4 cups Romaine lettuce leaves, washed

2 tablespoons feta, crumbled


The marinade


1/3 cup honey (optional for keto diet)

Juice of one lime

2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon Italian herb mix (oregano, basil, thyme, rosemary)

1 tablespoon chopped cilantro

1 tablespoon Sriracha sauce (or your favorite spicy sauce)

Salt and fresh cracked pepper, to taste

Directions

1. Whisk the marinade ingredients except Sriracha together to combine. Divide the marinade in two and keep one half to use later as the dressing for the salad. Add Sriracha in the remaining half of the marinade and whisk to combine. Marinate the chicken breasts for 30 minutes.

2. Heat a skillet over medium heat with a teaspoon of oil and grill chicken breasts on each side until golden and cooked through.

3. Slice chicken into strips and prepare the salad with leaves, strawberries, avocado slices, cucumber, feta and chicken.

4. Whisk 2 tablespoons of water into the remaining half of the marinade/dressing and drizzle generously over the salad. Season with a little extra salt and cracked pepper if needed. Enjoy!