$11.78 / Serving - No Dressing Chicken Salad

 

This recipe removes excess calories from salad

dressing and carbohydrates. Juices from the
roasted tomato acts as a vinaigrette-like dressing.
Perfect for anyone on a low-carb diet or looking
to cut out excess calories from their meals.

Cost Breakdown
$11.78 / Serving

Pricing is taken directly from on a local organic 
market based in Vancouver, Canada. If cost is
a priority, remember that prices can be 25 to 50
percent cheaper if you use non-organic produce.  

Recipe

Prep

1. Get a pot of water boiling.
2. Slice cherry tomatoes in half and place on a baking tray. Sprinkle salt and pepper.
3. Grate feta cheese (low moisture content feta cheese, please). 
4. Cube avocados.
5. Slice or cube chicken breasts and rub on salt and pepper, or your favorite dry rub.

Cook

1. Place cherry tomatoes into preheated 350F oven for 15 minutes.
2. Place eggs in pot of boiling water and leave for 7 minutes.
3. Pan sear chicken breast pieces on medium high for 6 minutes, and set aside.
4. Remove eggs from boiling water and place in ice water to rest.
5. Remove cherry tomatoes from the oven and let cool. 
6. Peel eggs and chop.

Assemble

1. Portion is fist full of salad greens into a bowl.
2. Distribute chicken on top.
3. Distribute tomato on top.
4. Distribute cubed avocados, egg, and feta cheese.