with Avocado-Ranch Dressing and Seed Blend
Tonight's fresh, California-inspired salad is layered with peppery radishes, crips cucumber, crunchy seeds and the ultimate zippy guacamole-ranch dressing! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Mini Cucumber
1 unit(s)
Radish
3 unit(s)
Baby Tomatoes
113 g
Guacamole
3 tbsp
Ranch Dressing
2 tbsp
Spring Mix
113 g
Feta Cheese, crumbled
0.25 cup
Seed Blend
28 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut cucumber into 1/4-inch rounds.
- Thinly slice radishes.
- Halve tomatoes.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Meanwhile, add guacamole and ranch to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a small non-stick pan over medium-high heat.
- When hot, add seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Thinly slice chicken.
- Divide spring mix between plates, then top with tomatoes, cucumbers, radishes and chicken.
- Drizzle dressing over salad.
- Sprinkle feta and seed blend over top.
490
kcal
Calories
28
g
Fat
5
g
Saturated Fat
15
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
45
g
Protein
140
mg
Cholesterol
630
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
100
mg
Calcium
1.8
mg
Iron
with Avocado-Ranch Dressing and Seed Blend
with Avocado-Ranch Dressing and Seed Blend
with Avocado-Ranch Dressing and Seed Blend
with Avocado-Ranch Dressing and Seed Blend
