#clips #greens #chickensalad
Buttered Garlic Chicken Salad w/ Lemon Dressing
Ingredients:
1 Chicken Fillet
2-3 Fresh Romaine Lettuce Hearts (rinsed and diced)
1 Zucchini (sliced)
1 Avocado (cut into cubes)
1/4 Red Onion (thinly sliced)
1/2 Tomato (chopped)
1/8 Cup Sunflower Seed Bits
1/4 Cup Dried Cranberries
1/4 Cup Chopped Coriander
1 Tbsp Garlic (minced)
2 Tbsp Butter
1 Tbsp olive oil
Salt and Pepper
Citrus Dressing:
1 Small Garlic Bulb (minced)
1 tsp Dijon Mustard
1/2 tsp Honey
1/2 Lemon Squeezed
1/4 Cup Olive Oil
Salt and Pepper
*Combine all citrus dressing ingredients in a small bowl and blend until mixed. Adjust the flavorings as per your preference and keep it aside.
*Assemble the salad in a spacious bowl starting with romaine lettuce at the base, followed by zucchini, tomato, red onion, avocado, sunflower seeds, and dried cranberries. Drizzle the lemon dressing over the salad and mix gently. Season with a tad more salt and pepper if required.
*For preparing the chicken, begin by slicing the chicken fillet and flattening it until it reaches a 1/4 inch thickness. Sprinkle salt and pepper on both sides.
*Heat olive oil in a pan over medium heat, and sear the chicken for approximately 3 minutes on each side. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit, then take it off the pan and keep it aside.
*Lower the heat, add butter and minced garlic into the pan. Sauté until aromatic for around 1-2 minutes. Return the chicken to the pan for 30 seconds to coat it in the garlic butter, then add chopped coriander.
*Slice the chicken into strips and arrange them on top of the salad. Optionally, sprinkle some coriander as a garnish.
Enjoy!
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