Ingredients
Method
- Combine all dressing/marinade ingredients in a bowl and refrigerate until needed.
- Season the chicken breast with salt and pepper. Place it in a ziplock bag or airtight container, then pour 1/3 of the prepared marinade over it. Marinate in the refrigerator for at least one hour. Store the remaining 2/3 of the dressing in a separate container, ensuring it does not touch the raw meat.
- Meanwhile, roughly chop the lettuce and onion. Peel and slice the avocado, then cut the strawberries in half.
- Next, brush a grill or heavy-bottomed pan with avocado oil and heat over medium-high heat.
- Carefully place the marinated chicken onto the preheated grill. Grill until each side is golden brown with grill marks, about 10-12 minutes, or until the internal temperature reaches 165 degrees F.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Slice into 1-inch pieces.
- To assemble, place the chopped lettuce and onion in a salad bowl. Add the avocados and strawberries, then arrange the sliced chicken on top of the vegetables.
- Drizzle with the reserved dressing/marinade and garnish with shaved parmesan.
Nutrition
Notes
Substitutes:
- Any other greens can be used in place of the romaine lettuce. You can even use mixed greens
- Honey in place of maple syrup
- White onion in place of red
- Olive oil in place of avocado oil
- Total time does not include time needed to marinate the chicken. This step is optional if you are in a hurry.