March 6, 2025

For time:

500m row

100 walking lunges

500m row

Don't think, just go!

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Chicken Breast Salad with Olive Oil Dressing

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts (about 6-8 oz each)

• 1 tablespoon olive oil (for cooking the chicken)

• Salt and pepper, to taste

• 4 cups mixed greens (e.g., spinach, arugula, or romaine)

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1/4 red onion, thinly sliced

• 1 avocado, diced (optional)

• 1/4 cup crumbled feta cheese or shredded Parmesan (optional)

For the Homemade Olive Oil Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons balsamic vinegar (or red wine vinegar)

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon honey (optional, for a touch of sweetness)

• Salt and pepper, to taste

Instructions

1. Prepare the Chicken:

   • Season the chicken breasts with salt and pepper on both sides.

   • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

   • Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden and cooked through.

   • Remove from the skillet, let it rest for 5 minutes, then slice into thin strips.

2. Make the Dressing:

   • In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey (if using).

   • Season with salt and pepper to taste. Adjust the vinegar or honey to your preference for tanginess or sweetness.

   • Whisk until well combined, or shake if using a jar.

3. Assemble the Salad:

   • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado (if using).

   • Add the sliced chicken breast on top.

   • Sprinkle with feta or Parmesan cheese, if desired.

4. Dress and Serve:

   • Drizzle the homemade olive oil dressing over the salad just before serving.

   • Toss gently to coat the ingredients evenly.

   • Serve immediately and enjoy!

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