Chicken and Avocado Salad with Skinny Creamy Dressing

• Gluten free

• Meat

  • 2 Chicken breast or thighs, medium skinless and boneless fillets

• Produce

  • 1 tsp Chili flakes
  • 1 Garlic clove
  • 1 tsp Garlic powder
  • 1/2 cup Grape tomatoes
  • 1 tsp Parsley, fresh or dry
  • 4 cups Romaine lettuce

• Condiments

  • 2 tbsp Lemon or lime juice

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Pinch Salt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt or sour cream

Found on gimmedelicious.com

Ingredients

• For the chicken:
• 2 medium chicken Breast or thighs fillets, skinless and boneless
• 1 tablespoon italian seasoning
• 1 teaspoon fresh or dry parsley
• 1 teaspoon garlic powder
• 1 teaspoon chili flakes (adjust to taste)
• Pinch of salt and pepper
• 1 tablespoon olive oil
• Dressing:
• ¼ cup greek yogurt or sour-cream
• 1 garlic clove, crushed
• 2 tablespoons lemon or lime juice
• Salt and pepper for seasoning
• To Assemble: 1 avocado, peeled, de-seeded and sliced
• ½ cup grape tomatoes, halved
• 4 cups chopped romaine lettuce

Directions

• To make chicken: Pre-heat grill or griddle pan to medium/high heat. Rub the chicken breast with the garlic powder, italian seasoning, parsley,salt and pepper. Pour 1 tablespoon olive oil into pre-heated pan and add chicken. Cook for 7-8 minutes on each side or until the outside is golden and crispy and the inside is tender and done. Rest chicken for at least 5 minutes then slice into cubes or thin slices.
• To make the dressing: Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.
• To Assemble: Place chopped romaine lettuce in a big salad bowl or two individual salad plates. Top with sliced chicken, sliced avocado, and halved tomatoes, drizzle with creamy dressing to serve.