Kitchen Sink Salad

Ingredients

2 cup Lettuce, spring mix (mesclun) (rinsed)

1/2 medium Tomato (diced)

1/2 medium Carrots (grated)

1/2 medium Zucchini (sliced)

1/2 medium pepper(s) Red bell pepper (diced)

1/4 cup Bean sprouts

1 tbsp Pumpkin seeds (pepitas)

1/4 cup slices Avocado (cut in half, turn to separate and remove pit)

2 tbsp Balsamic Vinaigrette

114 gm Chicken breast, boneless, skinless, grilled (or fish or turkey)

Instructions

1. Preheat oven to 375F

2. Place chicken on an oven proof baking dish 

3. Drizzle each chicken breast with olive oil and a squeeze of lime and season with salt and pepper and any herbs or spices of your choice

4. Put the baking dish in the oven and cook for about 15-20 minutes 

(oven times may vary and depending on the size of your chicken breast cooking may take longer or less time)

5. To check the meat use a knife or toothpick - you want juices to run clear,  using a thermometer check that internal temperature is at 165F. 

6. Remove chicken from baking dish and let rest, cut into long strips 

Salad

1. Place lettuce, tomato, zucchini, peppers, and bean sprouts on the bottom of a large serving bowl

2. Add pumpkin seeds and sliced avocado and top of salad with cut chicken breast strips and drizzle with balsamic vinegar

Enjoy!