Ingredients:

  • 2 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 1 ripe avocado, diced
  • 1 cup cooked chicken breast, shredded or diced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season the chicken breast with salt and pepper.
  2. Grill or cook in a skillet over medium heat until cooked through (internal temp 165°F/75°C, about 5-7 minutes per side).
  3. Let rest for a few minutes, then shred or dice.
  4. Wash the mixed greens and spin dry.
  5. Halve the cherry tomatoes and slice the cucumber and avocado.
  6. Chop the fresh herbs.
  7. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
  8. In a large bowl, combine mixed greens, chicken, cherry tomatoes, cucumber, avocado, and fresh herbs.
  9. Drizzle with dressing and toss gently to combine.
  10. Divide the salad into serving bowls and enjoy immediately.