I N G R EDI E N T S
1 chicken breast
1 tablespoon of your favorite seasoning
3 tortillas
1 avocado
1 handful of cilantro
1 clove of garlic, peeled
2 limes
1 tbsp of oil
Salt & pepper to taste
2-3 radishes
2 cucumbers
1 ½ cup of your favorite greens
I N S T R U C T I O N S
- Drizzle oil into a pan and heat over medium. Place the chicken breast in a bag, add your seasoning blend (include salt and pepper if the blend is unsalted), and shake to coat the chicken evenly.
- Flatten the chicken breast to about 1 inch thick using a pan or mallet. Place it in the preheated pan and sear. While it cooks, slice three tortillas into strips and set them aside.
- In a food processor, combine avocado, cilantro, garlic, lime juice, oil, salt, and pepper. Blend until smooth, then add water gradually to reach a dressing-like consistency.
- Flip the chicken breast to cook the other side. Meanwhile, slice your fresh vegetables and combine them with leafy greens in a large bowl.
- Once the chicken is cooked through, remove it from the pan and chop it into bite-sized pieces. Add the tortilla strips to the pan and cook until crispy, then sprinkle with salt.
- Add the crispy tortilla strips, chopped chicken, and dressing to the salad bowl. Toss everything together and enjoy!
