Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

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.

115 Shares
115 Shares

Lunch Salad With Chicken

Course: lunch
Cuisine: American
Keyword: aldi, chicken breast, lunch, salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 people
Author: Bobby Parrish

The perfect lunch salad with ingredients from ALDI. Juicy chicken breast with spring green mix and creamy dressing.

Print

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

  1. 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.
  2. 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.
  3. 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.
  4. Plate the salad, crumble over some parmesan crisps, slice the chicken breast and place on top of the salad. Enjoy!

Recipe Video

Leave a Comment

Your email address will not be published. Required fields are marked *

115 Shares
115 Shares
Copy link