Updated: Apr 12, 2020
4 boneless, skinless, chicken breasts
3 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup avocado oil
1/2 cup avocado mayo
1/4 cup plus 2 tbsp lemon juice
1/2 cup loosely packed fresh parsley leaves, roughly chopped
2 tbsp chopped fresh rosemary
2 large Fuji apples, cored and thinly sliced
1 small red onion, thinly sliced
6 cups mixed salad greens
1/4 cup extra virgin olive oil
1. Season both sides of the chicken breasts with 1 tsp of the salt and pepper. In a large skillet, warm the avocado oil over med-high heat. Add the chicken and cook for 5 minutes. Flip and continue to cook for another 4-5 minutes, until the meat is opaque throughout and the internal temperature reaches 165 degrees F on an instant-read thermometer. Transfer the breasts to a cutting board and let rest for 2 minutes.
2. Cut the chicken into thin slices. In a medium bowl, combine chicken, mayo, 1/4 cup of lemon juice, the parsley, rosemary, apple, onion, and remaining 2 tsp sea salt. Stir well to combine.
3. Toss the greens in a bowl with the remaining 2 tbsp lemon juice and the olive oil, then arrange on four plates. Divide chicken mixture evenly among the plates and serve.