Ingredients
Salad:
- 2 chicken breasts
- 1 head of romaine lettuce
- 1/2 avocado roughly chopped
- 1/4 cup dates roughly chopped
- 1/2 red onion thinly sliced
- 1/2 cup fat-free or low-fat feta cheese
- 1/2 cup corn kernels
- Cilantro chopped
Honey-Lime Dressing:
- 1 1/2 teaspoons yellow mustard
- 1/4 cup honey or maple syrup
- 1/2 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 2 teaspoons olive oil
- Juice of half a lime
- Pinch of salt
Instructions
- Cook your chicken however you prefer: Grill, bake, fry, etc. For this recipe, I baked it at 350°F for 25 minutes.
- In a food processor, combine the yellow mustard, honey, garlic powder, apple cider vinegar, olive oil, lime juice, and salt. Blend until all ingredients are well combined and set aside.
- Tear your lettuce into bite-size pieces and divide between two dishes.
- Evenly divide the chopped avocado, dates, red onion, feta cheese, and corn between each dish.
- Slice each chicken breast against the grain and place on top of each salad.
- Drizzle the honey-lime dressing over each dish and garnish with chopped cilantro.