Romaine salad with avocado and cilantro-pesto chicken - The Plant Paradox

Lectin free To save time, make the cilantro pesto in advance and store up to 3 days in the refrigerator in a covered glass container. You can substitute basil or parsley for the cilantro.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the avocado oil in a skillet over high heat.

Step 2

Place the chicken strips in the hot pan and sprinkle with lemon juice and salt.

Step 3

Saute the chicken strips for about 2 minutes; turn them and saute for another 2 minutes, until cooked through.

Step 4

Remove from the pan and reserve.

Step 5

Place the ingredients in a high-powered blender. Process on high until very smooth.

Step 6

Toss the avocado in 1 tablespoon of lemon juice and set aside.

Step 7

Combine the remaining 1 tbsp lemon juice, olive oil, and the salt in a mason jar with a tight fitting lid. Shake until well combined.

Step 8

Toss the romaine in the dressing.

Step 9

Arrange the avocado and chicken over the lettuce and spread the pesto on top.