Ingredients
Salad
- 2lbs boneless chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp each garlic powder, onion powder, salt, pepper, cumin, oregano
- 11oz spring mix lettuce
- 1 can white cannellini beans, drained and rinsed
- 2 avocados, diced
- 1 cup diced cucumber
- 8oz feta, diced or crumbled
- 1/2 cup basil, chopped
- 1 cup salted almonds, chopped
Dressing
- 1/2 cup 2% plain greek yogurt
- 1/2 cup mayo
- 1/3 cup fresh pesto
- 1/3 cup avocado oil or olive oil
- juice of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine chicken thighs and oil, toss to coat.
- In a small bowl, mix together paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Pour on top of chicken and toss until chicken is fully coated.
- Heat a cast iron skillet over medium-high heat and add 2 tbsp oil. Once hot, add chicken in, cooking 5 minutes per side or until internal temp reaches 165F. You may need to do this in two batches if your skillet isn’t big enough. Set chicken aside on a plate.
- Make dressing by whisking together all of the dressing ingredients.
- Assemble salad by layering spring mix in a large bowl, then adding beans, avocados, cucumber, feta.
- Slice chicken thighs into strips and layer on top of salad, then top with chopped basil and almonds.
- Pour dressing over top of salad, and either toss to coat or serve as is! Enjoy!
Category: dinner, salad, meal prep
Method: stove top
Cuisine: American
