Sun-Dried Tomato Goat Cheese Salad with Marinated Chicken

For the Chicken Marinade:

• 1 lb chicken breast, thin-cut

• 1/3 c avocado oil or EVOO

• juice of 1 Meyer lemon

• 2 t Italian seasoning

• 2 garlic cloves, minced

• 1/2 t salt

• 1/2 t pepper

For the Salad:

• 4 c spinach

• 1/2 cilantro leaves

• 1/2 c sun-dried tomatoes in oil, strained and chopped

• 1/2 c goat cheese crumbles

• 1/2 small red onion, diced

• 1 avocado, sliced

• 1/3 c walnuts, chopped

Lemon Dressing:

• 1/2 c avocado oil or EVOO

• juice of 1 Meyer lemon (juice of 2 otherwise)

• 1 t salt

Directions:

1. Whisk together all marinade ingredients and place in a container with a lid. Add chicken breast and marinate for 30 minutes to 1 hour.

2. Once the chicken has finished marinating, heat 2 t of avocado oil in a cast-iron skillet over medium heat. Cook on each side until the internal temperature reads 165F, then remove from heat and let cool. Once the chicken has cooled, slice it into thin slices.

3. Assemble the salad. Layer all ingredients in a large serving bowl and set aside.

4. Make the dressing. Whisk all ingredients together until the dressing becomes thick and creamy, 7-10 minutes. You can also use a small blender for this step.

5. Add the chicken on top of the salad and drizzle over the dressing. Serve immediately.

Enjoy!!