Ingredients
4 boneless skinless chicken breasts
4 cups chopped romaine lettuce
1 cup sliced cucumber
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
1 ripe avocado, sliced
1/2 cup plain low-fat Greek yogurt
1 tbsp Dijon mustard
1 tsp garlic powder
2 tsp olive oil
Salt and pepper to taste
Instructions
Preheat grill or skillet to medium-high heat
Season chicken breasts with salt, pepper, and garlic powder
Grill chicken for 5-6 minutes per side until fully cooked
Toss romaine, cucumber, tomatoes, and red onion in a large bowl
Whisk Greek yogurt, Dijon mustard, 1 tsp olive oil, salt, and pepper to make dressing
Toss avocado slices with a pinch of salt to prevent browning
To serve, place lettuce mixture in bowls, top with chicken and avocado, and drizzle with dressing
Notes
Use a cast-iron skillet if grilling isn’t possible
Chicken can be baked at 400°F (200°C) for 18-20 minutes instead of grilling
Greek yogurt can be substituted with non-dairy yogurt for vegan option
Dressing can be made ahead and stored in the fridge for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 75mg