Hot Honey Chicken Crunch Salad

Ingredients

• 5 oz (140 g) chicken breast, 3/4 inch (2 cm) thick
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 cups (90 g) chopped romaine lettuce
• 1/4 avocado, diced (35 g)
• 1/2 cup (50 g) cucumber, sliced
• 1/4 cup (25 g) grated carrot
• 1 tbsp (10 g) roasted pumpkin seeds
• 1 tbsp (10 g) red onion, thinly sliced
• 1 tsp (5 ml) olive oil
• 1 tsp (5 ml) hot honey
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tsp (5 ml) apple cider vinegar

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Method

1. Season the chicken with salt and pepper. Cook in a skillet for 4–5 minutes per side, until golden and 165°F (74°C) inside, then slice.
2. Add the romaine, avocado, cucumber, carrot, pumpkin seeds, and red onion to a bowl.
3. Whisk the oil, hot honey, Dijon, vinegar, and a pinch of salt.
4. Top the salad with the chicken and drizzle with the dressing.