Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 6 cups romaine lettuce, finely chopped
  • 1 cup English cucumber, diced
  • ½ cup red onion, finely diced
  • 1 cup red bell pepper, diced
  • 1 large avocado, cubed
  • ¼ cup fresh parsley, minced
  • ⅓ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Pat the cubed chicken dry with paper towels. Toss with 2 tbsp olive oil, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 3-4 minutes until a mahogany-colored crust forms. Flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
  3. Dice the cucumber, peppers, and onions into pieces roughly the same size as the chicken cubes. Chop the romaine into small, bite-sized ribbons. Place all vegetables and the minced parsley into a large mixing bowl.
  4. Combine the ⅓ cup olive oil, lemon juice, vinegar, Dijon, maple syrup, salt, and pepper in a mason jar. Shake vigorously for 30 seconds or whisk until the mixture is smooth and glossy.
  5. Add the rested chicken and cubed avocado to the vegetable bowl. Pour the dressing over the top and gently toss until every piece is thinly coated.