Ingredients
2
2 servings
- •4 boneless chicken thighs
- •1 head romaine lettuce, chopped
- •½ cup cherry tomato, halved
- •½ red onion, thinly sliced
- •2 avocados, chopped
- •1 tablespoon olive oil
- •1 teaspoon salt
- •2 cloves garlic, minced
- •1 jalapeño pepper, minced
- •½ teaspoon chili powder
- •1 tablespoon honey
- •4 tablespoons lime juice
- •4 tablespoons olive oil
- •2 tablespoons honey
- •1 teaspoon salt
- •½ teaspoon pepper
- •4 tablespoons lime juice
Instructions
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken thighs and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- Slice cooked chicken thighs and add to the salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Toss the salad with the dressing and serve immediately.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 965
- Carbohydrate: 62g
- Fat: 67g
- Fiber: 15g
- Protein: 39g
- Sugar: 39g
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