Sort ingredients
laine
QR Code
Listen
Pdf
Season chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 1 tsp oregano, and salt. Mix well.
Bake, air fry, or sear and finish in the oven at 400 degrees for 37-40 minutes or until cooked through.
Finely dice ½ red onion and place in a bowl of cold water to reduce pungency.
Thinly shred 2 romaine lettuce heads, cube 1 avocado, finely chop fresh chives, and measure out ⅓ cup toasted walnuts.
Finely chop the cooked chicken and add to a salad bowl with the red onion, romaine, avocado, chives, and walnuts.
Process 3 tbsp mayo/sour cream/yogurt with lemon juice, baby spinach, cilantro, dill, garlic cloves, dijon mustard, 1 tbsp olive oil, 3-4 tbsp water, salt, and pepper to make the dressing.
Pour dressing over the salad and toss well.
Finely shave 2-3 ounces of parmesan cheese over the salad and serve.