Chicken Strawberry Salad 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 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!
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