Lunch Salad With Chicken
Here's my go-to lunch salad with a spice crusted juicy chicken breast and the easiest creamy dressing. Everything is from ALDI and done on a budget.
This recipe is Dairy Free, Gluten Free, Keto/Low Carb, Paleo, Super Easy, Weight Loss/Low-Cal with main ingredient Chicken
Lunch Salad With Chicken
The perfect lunch salad with ingredients from ALDI. Juicy chicken breast with spring green mix and creamy dressing.
Ingredients
- 2 chicken breasts
- ¾ teaspoon each smoked paprika turmeric, & cumin
- 6 ounces spring mix salad
- 2 tablespoons raisins
- Handful of parmesan crisps
- 2 tablespoons avocado oil mayonnaise
- 1 teaspoon extra virgin olive oil optional
- Juice of half a lemon
- Unrefined salt & fresh pepper
- Avocado oil
Instructions
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To ensure the chicken breasts cook evenly and don’t dry out, carefully pound them thin like I did in the video. Mix together the spices and season the chicken with a generous pinch of salt and spice rub on both sides and rub it into the meat. Let sit at room temperature for 20-30 minutes if you have the time.
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Pre-heat a large cast iron pan over medium-high heat for 4 minutes, a non-stick pan with work too but only pre-heat for 2 minutes. Add 2 tablespoons of oil to the pan, wait 30 seconds, then add the chicken breast. Allow to cook undisturbed for 5 minutes then flip the chicken and cook another 3-4 minutes. Remove chicken from pan and allow to rest under some tin foil for 5 minutes.
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Meanwhile, add the spring mix to a large bowl along with the raisins and a pinch of salt and pepper. Add 2 tablespoons of mayo to the greens along with the olive oil and juice of half a lemon. Mix well and add more mayo if needed and lemon juice if the flavor is not acidic enough.
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Plate the salad, crumble over some parmesan crisps, slice the chicken breast and place on top of the salad. Enjoy!
