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Romaine Salad with Avocado and Cilantro-Pesto Chicken Salad

PP say Yes Phase 1 Recipe

PHASES: 1-3

SERVES: 1

TOTAL TIME: 15 minutes

ingredients

4 Ounces Chicken breast

1 Tablespoon Avocado oil

5 Tablespoons Freshly Squeezed Lemon juice (2 for Chicken, 2 for Pesto, 1 for Dressing)

1/2 Teaspoon Iodized sea salt

2 Cups Chopped Cilantro

6 Tablespoons Extra-virgin Olive Oil (2 Tablespoons for Dressing + 1/4 Cup for Pesto)

To save time, make the cilantro pesto in advance and store for up to three days in the refrigerator in a covered glass container. You can substitute basil or parsley for the cilantro.
  • MAKE THE CHICKEN

    Heat the avocado oil in a small skillet over high heat. Place the chicken strips in the hot pan and sprinkle with the lemon juice and salt. Sauté the chicken strips for about 2 minutes; turn them and sauté for another 2 minutes, until cooked through. Remove from the pan and reserve.

  • MAKE THE PESTO

    Place the ingredients in a high-powered blender. Process on high until very smooth

  • MAKE THE DRESSING

    Toss the avocado in 1 tablespoon of the lemon juice and set aside. Combine the remaining 1 tablespoon lemon juice, the olive oil, and salt in a mason jar with a tight-fitting lid. (Double the ingredients if making two batches.) Shake until well combined.

  • TO SERVE

    Toss the romaine in the dressing. Arrange the avocado and chicken over the lettuce and spread the pesto on top.

VEGAN VERSION: Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a ¾-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.
VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.
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