Green Salad with Chicken is a common dish that I like to make for lunch. Why? It is tasty, easy to make, and supplies me with plenty of energy to make it through the day.

Note: If you’re preparing this meal as part of the Paleo diet plan, then remember that this chicken green salad recipe makes 3 servings.

Green Salad with Chicken

Difficulty: Easy

Total Time to Make: 40 minutes + 60 minutes marinade

Prep Time: 25 minutes (Plus 60 minutes to marinade the chicken)

Cooking Time: 15 minutes

Servings: 3

Ingredients:

Salad:

• Chicken breast (350 grams, about 12 ounces or 3/4 pound) cut into 1/2″ pieces.
  Note: If you’re preparing this dish as part of the Paleo Diet Plan then make sure your chicken breasts are skinless, otherwise you may eat the skin.
• 4 cups baby spinach
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, sliced in half
• 1/2 red bell pepper cut into strips
• 1/2 avocado cut into cubes
• 1 tablespoon chopped almonds (optional)
• 1 tablespoon crushed macadamia nuts (optional)
• 1 tablespoon coconut oil

Dressing:

• 2 tablespoons cilantro leaves
• 2 tablespoons cup flat-leaf parsley
• 4 cloves fresh garlic, finely chopped
• Pinch of hot pepper flakes (optional)
• 1 tablespoon  cup of olive oil
• Juice of 1 lemon
• 2 tablespoons fresh mint leaves
• Sea salt and pepper to taste

Direction:

1. Chop the cilantro, mint, flat-leaf parsley, and garlic.
2. Mix all the herbs and garlic into a mixing bowl.
3. Add the oil and lemon juice.
4. Season with salt and pepper to taste.
5. Use about half of the dressing to marinade the chicken, set the other ½ aside. Marinade the chicken for at least 1 hour.
6. Put 1 tablespoon of coconut oil into a skillet over medium-high heat. Cook the chicken for about 3 to 4 minutes.
7. Combine veggies in a large salad bowl.  Mix with the remaining dressing from step 5.  Add chicken.
8. Enjoy!