Rachel Chef

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Crispy Chicken & Avocado Salad 🥗🍗🥑🍅

* Ingredients:
+ The Base: 4 cups mixed greens (romaine and spring mix)
+ The Protein: 1 large crispy breaded chicken breast (cooked and sliced)
+ The Veggies:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup carrot, shaved or julienned
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, diced

+ The Crunch & Extras:
- Handful of garlic and herb croutons
- Parmesan cheese shavings
- Fresh chives, finely chopped (for garnish)

+ The Dressings:
- 2 tbsp Creamy Ranch or Caesar dressing
- 2 tbsp Spicy Mayo or Chipotle Ranch

* Instructions:
1. Prepare the Chicken: Bake or air-fry your breaded chicken breast until golden, crispy, and cooked thoroughly. Let it rest for a couple of minutes, then slice it into bite-sized strips.

2. Prep the Veggies: Wash and chop your lettuce. Slice the cucumbers, halve the cherry tomatoes, use a peeler to shave the carrots into ribbons, thinly slice the red onion, and dice the fresh avocado.

3. Assemble the Base: In a large serving bowl, lay down an even bed of the mixed greens. Arrange the chopped vegetables and avocado over the lettuce.

4. Add Protein & Crunch: Place the sliced crispy chicken right in the center of the salad. Scatter the croutons and parmesan cheese shavings evenly across the bowl.

5. Drizzle & Serve: Generously drizzle both the creamy ranch and the spicy orange dressing over the chicken and greens. Sprinkle the freshly chopped chives on top of the chicken and serve immediately!

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