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They cook evenly, and much faster!
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely. This step is optional.
Set aside on a cutting board and allow the chicken to rest for a few minutes, then chop it up into bite-sized pieces.
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Chicken Strawberry Salad Bowls
Ohhh THAT Strawberry – Avocado COMBO!
There’s just nothing quite like it!
I absolutely adore the strawberries in this salad, but you can totally swap them for any other berry that’s in season.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely.
Here’s how:
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, or in a resealable plastic bag.
Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.
They cook evenly, and much faster!
Makes 4 servings/bowls
Ingredients:
- 4 small boneless, skinless breasts
- 1 Tbsp avocado oil, or olive oil
- 4 thin slices of nitrate free bacon, cooked and crumbled
- 1 large head Romaine lettuce, finely chopped
- 2 cups fresh strawberries, chopped
- 1 small red onion, sliced
- 1/2 cup crumbled cheese of choices, such as parmesan, cotija, feta, or goat cheese
- 1 large avocado, sliced and squeezed with fresh lemon juice
- sea salt and fresh ground black pepper, to your taste
Serve With:
- extra virgin olive oil and high-quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely. This step is optional. 
Coat your skillet with the 1 Tablespoon oil, then add in the chicken.
Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside.
Set aside on a cutting board and allow the chicken to rest for a few minutes, then chop it up into bite-sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy!
❤Rachel
Ingredients
- 4 small boneless, skinless breasts
- 1 Tbsp avocado oil, or olive oil
- 4 thin slices of nitrate free bacon, cooked and crumbled
- 1 large head Romaine lettuce, finely chopped
- 2 cups fresh strawberries, chopped
- 1 small red onion, sliced
- 1/2 cup crumbled cheese of choice, such as parmesan, cotija, feta, or goat cheese
- 1 large avocado, sliced and squeezed with fresh lemon juice
- sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions
- Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
- I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
- Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
- Divide your lettuce equally among 4 bowls/meal prep containers.
- Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
- If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
- When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
- Toss to combine and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 small boneless, skinless breasts
- 1 Tbsp avocado oil, or olive oil
- 4 thin slices of nitrate free bacon, cooked and crumbled
- 1 large head Romaine lettuce, finely chopped
- 2 cups fresh strawberries, chopped
- 1 small red onion, sliced
- 1/2 cup crumbled cheese of choice, such as parmesan, cotija, feta, or goat cheese
- 1 large avocado, sliced and squeezed with fresh lemon juice
- sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions
- Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
- I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
- Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
- Divide your lettuce equally among 4 bowls/meal prep containers.
- Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
- If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
- When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
- Toss to combine and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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