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Chef Ryan Scott tops off his grilled chicken salad with a healthy dose of fiber, courtesy of avocado, and a sprinkling of cayenne pepper.
For more recipes from Chef Ryan, try his Custard-Style French Toast and Roasted Butternut Squash & Garlic Hummus.
Ingredients
- 2 chicken breasts, halved through to make thinner
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 head Romaine lettuce, chopped
- 1 avocado, chopped
- 1 carrot, peeled and shaved
Yield
Serves: 4
Preparation
Season chicken with cayenne, salt, and black pepper.
In a large skillet over medium-high heat, heat olive oil and cook chicken on each side for 3-5 minutes, until cooked through. Remove from skillet and slice.
Serve with salad of lettuce, avocado and carrot drizzled with olive oil or your favorite dressing.