CHICKEN INGREDIENTS
2 Chicken Breasts
½ Cup Avocado Oil
¼ Cup Red Wine Vinegar
2 Tablespoons Coconut Aminos
1 Tablespoon Italian Seasoning
1 Teaspoon Himalayan Pink Salt
1 Teaspoon Garlic Powder
DRESSING INGREDIENTS
½ Cup Plain Greek Yogurt
¼ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 Tablespoon Coconut Sugar
1 Teaspoon Garlic Powder
1 Teaspoon Himalayan Pink Salt
2 Teaspoons Italian Seasoning
1 Teaspoon Dried Basil
SALAD INGREDIENTS
1 Head of Green Leaf Lettuce Chopped
1 Cup of Grape Tomatoes Chopped
½ Cup Red Onions Diced
½ Cup Pepperoncini’s Diced
¼ Cup Shredded Parmesan, More to Taste
INSTRUCTIONS
- Make the chicken marinade by combining all ingredients in a small bowl.
- Marinate the chicken for 8 – 24 hours.
- Next make the salad dressing by combining all ingredients in a small bowl.
- Mix well and transfer to a mason jar. Chill until ready to serve.
- Heat the grill to 450F.
- Grill the chicken for 4 minutes.
- Flip the chicken and grill for an additional 4 minutes.
- Let the chicken cool, and then slice.
- Add all of the salad ingredients to a large mixing bowl.
- Drizzle with the desired amount of salad dressing. Mix until fully coated.
- Plate the salad, and top with the sliced chicken.
- ENJOY!