Salsa verde chicken salad
480 cals, 47p, 9c, 24f (per meal)
6 oz (170g)
1 tsp (5mL)
1 1/2 cup (45g)
2 slices (50g)
2 tbsp (15g)
2 tbsp (30g)
1 tsp (2g)
1 tbsp (16g)
1/2 roma tomato (40g)
1
Rub chicken with oil, cumin, and a pinch of salt. Fry in a skillet or grill pan for about 10 minutes on each side or until chicken is cooked through but still moist. Remove chicken from skillet to cool.
2
Add the black beans into the skillet and cook until they are just warmed through, a couple of minutes. Remove from heat and set aside.
3
When chicken is cool enough to handle, chop it into bite-sized pieces.
4
Add mixed greens to a bowl and arrange the chicken, beans, avocado, and tomatoes on top. Gently toss the salad. Top with pumpkin seeds and salsa verde. Serve.