Green Goddess Chopped Chicken Salad

Ingredients

Salad

• 1 head lacinato kale, finely chopped

• 4 green onions, sliced

• 1 cucumber, diced

• 1 14 oz can cannellini beans, drained and rinsed

• 18 oz chicken breasts

• 1/4 tsp sea salt

• 1/4 tsp cumin

• 1/4 tsp dried oregano

• black pepper, to taste

• 1 tbsp avocado oil

Dressing

• 1/2 cup nonfat plain Greek yogurt

• 2 tbsp avocado mayo

• 1/2 cup parsley

• 1/2 cup cilantro

• 2 tbsp mint (optional)

• juice of 1 lime

• 1 jalapeno

• 2 cloves garlic

• 1 tbsp white wine vinegar

• 1 tbsp extra virgin olive oil

Instructions

1. Preheat oven to 350º.

2. Season chicken breasts with salt, pepper, cumin, and oregano. Heat avocado oil in an oven-safe skillet on the stove over medium heat. Once hot, sear the chicken on both sides, until golden brown and crispy. Transfer to the oven for 15 minutes, or until chicken reaches an internal temperature of 165º. Allow to rest for 10 minutes then dice into bite-sized pieces.

3. In a large bowl combine kale and green onions with a splash of acid (lemon juice or vinegar) and olive oil. Gently massage until the kale becomes soft. Set aside.

4. In a blender or food processor combine the dressing ingredients. Blend until smooth.

5. Combine all salad ingredients in a large bowl. Toss with the dressing and serve.

Serves: 4 Time: 35 minutes  Calories: 354 Protein: 38g Carbs: 13g Fat: 13g

MEAL PREP NOTE: Store deconstructed in the fridge for up to 5 days. I store massaged kale and green onions together. Alternately, assemble individual salads with everything but the dressing. Add dressing just before serving.