Avocado Chicken Salad

Ingredients

  • 4 ounces chicken breast, cooked

  • 1/2 avocado, large

  • 1 egg, hard-boiled

  • 1/3 Cup tomatoes

  • 1/2 Cup spinach

  • 1-2 scallions, thinly chopped

  • 1 cucumber, chopped

  • 1 Tablespoon chopped olives

Ingredients - Dressing

  • 1 Tablespoon olive oil *

  • 1 clove garlic, minced

  • 1 Tablespoon lemon juice

  • 1 teaspoon sesame oil (optional) *

  • Salt and pepper to taste *

    * Ingredients not provided in Kit

Directions

  • Place egg in a pot and cover with cold water. Over high heat, bring egg to a rolling boil. Remove from heat and let stand in water for 10-12 minutes. Drain water and immediately run cold water over egg until cooled.

  • Preheat the oven to 375 degrees F. Place the boneless, skinless chicken breasts in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake for approximately 25-30 minutes or until meat thermometer registers 160 degrees in the thickest part of the breast. Remove chicken from dish and let rest for 10 minutes.

  • Arranging in a separate bowl: Start with a bed of spinach, then arrange tomatoes, avocado, cucumber, olives, chopped chicken, egg, sprinkle chopped scallions, add freshly ground black pepper.

  • Prepare the dressing: Mix olive oil, minced garlic, lemon juice and toasted sesame oil (optional) and add to the salad, combining everything together. When you've mixed everything add salt to taste.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item