Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
CHICKEN BREAST BUTTER LETTUCE SALAD
Make this Chicken Breast Butter Lettuce Salad for a light and healthy dinner. Pan fried chicken breast with butter lettuce, radishes and avocado tossed with dijon vinaigrette.
Print
Pin
Servings: 4
Calories: 564kcal
Equipment
Ingredients
- SALAD:
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil + 1 tablespoon for frying
- 1 tablespoon blackened seasoning
- 1 head of butter lettuce
- 6 radishes thinly sliced
- 2 avocados pits removed and sliced
- Chives chopped for garnish
- DRESSING:
- 1 tablespoon stone-ground mustard
- 1 tablespoon mayonnaise
- 1 shallot minced
- ½ lemon juiced
- 1 tablespoon white wine vinegar
- Honey drizzle
- ¼ cup olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Pat the chicken breasts with a paper towel.
- Drizzle olive oil and blackened seasoning on top of the chicken. Rub until all of the chicken is coated.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
- Add the chicken breasts and cook for about 7 minutes on each side depending on thickness. Cook until an internal temperature reaches 165 degrees F. Transfer to a cutting board, let rest until ready to slice and serve.
- Make the dressing by whisking together all of the dressing ingredients (except for the olive oil). Gradually add in the olive oil and whisk until smooth. Season with salt and freshly cracked black pepper to taste.
- Make the salad: add the lettuce to a platter, top with sliced chicken, radishes, and avocado slices.
- Drizzle the dressing over the top. Sprinkle with chives.
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 18g | Protein: 39g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 31g | Cholesterol: 98mg | Sodium: 1405mg | Fiber: 8g | Sugar: 7g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!