🟡
Medium
Ingredients
- 1 chicken breast
- 1 can (400g) heart of palm, drained and sliced
- 2 cups mixed fresh greens
- 1 tomato, diced
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- to taste salt and black pepper
Instructions
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1Season chicken breast with salt and pepper. Grill or pan-fry over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice into strips.
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2In a small bowl, whisk together olive oil, white wine vinegar, minced garlic, salt, and pepper to create the vinaigrette.
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3Combine mixed greens, heart of palm, tomato, cucumber, and red onion in a large salad bowl.
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4Pour vinaigrette over the salad and toss gently to combine.
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5Top with sliced chicken and serve immediately.