Description
A vibrant and satisfying bowl filled with crisp romaine lettuce, fresh vegetables, creamy avocado, and golden butter fried chicken, perfectly balanced with a light lemon dressing.
Ingredients
Scale
- 500 grams boneless skinless chicken thighs or chicken fillets
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 medium carrot, shredded
- 1 large avocado, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat a large skillet over medium heat.
- In a small bowl, mix salt, black pepper, garlic powder, and paprika. Pat the chicken dry and rub evenly with the seasoning mixture.
- Add butter to the skillet and let it melt until lightly foaming.
- Place the seasoned chicken in the skillet and cook for 6 to 7 minutes per side until golden brown and fully cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes, then slice into strips.
- In a large bowl, toss romaine lettuce, cherry tomatoes, cucumber, and shredded carrot with olive oil and lemon juice.
- Top the salad with sliced chicken and avocado. Serve immediately while the chicken is slightly warm.
Notes
- Allow the chicken to rest before slicing to retain juices.
- Add the avocado just before serving to keep it fresh and vibrant.
- Cook chicken in batches if necessary to avoid overcrowding the pan.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 135mg