Blackened Chicken Avocado Ranch Salad

After a busy day of tennis and running errands, I was craving something refreshing and nutritious to refuel my body. So, I whipped up a vibrant and delicious salad that hit all the right spots. Packed with crisp greens, parmesan, red onions, and protein-packed grilled chicken, this salad was the perfect post-activity meal. Topped with an avocado ranch dressing and a sprinkle of salt and lemon juice, every bite was a burst of flavor and energy. Not only did it satisfy my hunger, but it also left me feeling rejuvenated and ready to tackle whatever comes my way. This salad isn't just a meal; it's a celebration of health and vitality, making it the ideal choice for anyone looking to nourish their body and indulge their taste buds.

Ingredients: (Serves 2 large salads or 3 smaller salads)

• 2 tbsp olive oil

• 3 heads of romaine lettuce, chopped and washed

• 1/3 cup shaved parmesan cheese

• 1/2 red onion, chopped

• 1 chicken breast, butterflied (I will explain how to do this below)

• 1/2 cup of Avocado Lime Ranch (I use Chick Fil A's brand from the store - it's the best!)

• Seasonings: blackened seasoning, salt, pepper, and garlic powder

• Toppings: a dash of sea salt and pepper, and 1/4 of a lemon, juiced

Recipe:

1. Heat olive oil in a pan on medium heat.

2. While the pan is heating, butterfly your chicken in half. To butterfly a chicken breast, first, place it flat on a cutting board and carefully slice it horizontally along the side, almost all the way through, so it opens up like a book. Then, cover the chicken with wax paper, parchment paper, or Saran wrap. Go ahead and gently pound it with a meat mallet to even thickness, ensuring it cooks evenly and quickly.

3. Once the chicken is butterflied and flattened, top it with salt, pepper, garlic powder, and LOTS of blackened seasoning.

4. Put the chicken onto the hot pan and cook on both sides (takes about 5 minutes per side) until it reaches 165 degree F internally.

5. While the chicken is cooking, wash and chop your lettuce. Make sure your lettuce is patted dry after washing.

6. Chop your red onion, shave your parmesan cheese (or grate - whichever you prefer).

7. Remove your cooked chicken breast and chop it into pieces.

8. In a very large bowl, add your lettuce, chicken, parmesan, red onion, and avocado lime ranch. Optional: top with extra sea salt, pepper, and 1/4 of a lemon juiced. Enjoy!
   

Example of Butterflying Chicken Breast (Courtesy of Martha Stewart's page):