CHICKEN Breast Salad

Chicken

1 pound of chicken breast, pounded thin, seasoned with salt/pepper and marinated for 15 minutes.

MARINADE:

2 tablespoon spicy brown mustard,
1 teaspoon apple cider vinegar,
1 teaspoon olive oil,
1 teaspoon coconut aminos,
1/4 teaspoon garlic powder,
1/4 teaspoon salt,
1/4 teaspoon onion powder, Pinch black pepper. Remove from marinade and sear on medium-medium-low in cast iron for 9 minutes then flipped and add a little ghee when you flip for about 6 mins (depending on size.)⁠

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1️⃣ (serves 3-4) 1 cup thinly sliced cucumber, 1/2 cup halved cherry tomatoes and fresh dill. Tahini sauce: Mix together 2 tablespoons tahini with 2 teaspoons coconut aminos (add water to thin). Halloumi: sliced 1/2 inch thick and seared on medium high for 30 seconds per side.⁠

2️⃣ (serves 3-4) 2 medium heads Romaine lettuce, 1/2 English cucumber, 1/2 cup tomatoes, 1-2 small/medium avocado, 1/4 cup sliced red onion, 1/2 cup blueberries, fresh cilantro, fresh dill, 1/2 cup feta (could sub with any crumbly cheese), mustard chicken breast and this easy ranch dressing. RANCH ⁠
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DRESSING:

1/4 cup Greek style yogurt,
1/4 cup sour cream,
1 teaspoon ranch seasoning
1/4 teaspoon salt,
1/4 teaspoon garlic powder,
1 teaspoon apple cider vinegar,
1/2 teaspoon mustard.

Optional: add 1-2 tablespoon of mayo if you want. (I made both and they are both tasty. The mayo tastes more “buttermilk” like).⁠
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