2chicken breasts, skinless and boneless, approximately 1 pound
1 1/2tbspolive oil, extra virgin
3cupsromaine lettuce, chopped
1cupcherry or grape tomatoes, chopped, can sub 1 cup of any type of tomato
1medium cucumber, chopped, can peel or leave unpeeled
1avocado, pitted and chopped
2stemsgreen onion, chopped
salt, to taste
black pepper, to taste
Optional additional toppings: red onion, peas, celery, broccoli, raisins, dried cranberries, cheese (if not Whole30, Paleo, or dairy free - I recommend shredded cheddar, feta, blue cheese, or goat cheese)
Slice the chicken breasts horizontally. This will give you 4 thin cutlets so they'll cook faster and more evenly.
In a small bowl, stir together salt, black pepper, garlic powder, dill, parsley, and onion powder. Set aside.
Add oil to a large skillet. Heat to medium high heat. Press seasoning mixture into both sides of the chicken cutlets. Once oil is hot, add cutlets. Season the top of your cutlets with half of the seasoning mixture. Sauté until each side has some browning and chicken is cooked through, about 4 to 5 minutes per side.
Assemble salads by layering romaine, tomatoes, cucumber, and avocado in two bowls. Sprinkle with shelled pistachios and chopped green onion. Chop your chicken and add to the top of each salad. Salt and pepper the salads to taste.
Drizzle ranch dressing over the top of each salad.
This recipe creates two hearty entree sized salads. You could divide this into four smaller portions by using 1 cutlet per salad if preferred. Nutrition information does not include the dressing since I'm offering two dressing options here. Plus you can easily use a store-bought ranch if preferred!