Honey Mustard Chicken Salad with Tomatoes and Avocado

Honey Mustard Chicken Salad with Tomatoes and Avocado

This recipe shows how to turn leftover, well-marinated estrogens, so while it’s a good idea to buy eating from raw, you can still enjoy them cooked! Boiling is the best way to reduce the estrogens, and you can still enjoy the cooked version.

Prep Time: 1 hour 20 minutes Cook Time: 10 minutes Total Time: 1 hour 30 minutes

For the Marinade

• 4 chicken breasts
• 1/4 cup olive oil
• 2 tablespoon lemon juice
• 1 teaspoon Celtic sea salt

For the Honey-Mustard

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon raw apple cider vinegar

For the Salad

• 1 head red or green leaf lettuce, washed
• 1 pint cherry tomatoes, cut in half
• 1/2 English cucumber, cut into thin slices
• 1/2 cup sliced avocado, diced and dressed
• 1/2 cup sliced avocado, diced and dressed
• Optional ingredients

Preparation

• Place the chicken in a large baking dish. Whisk together the lemon juice, olive oil, garlic, and sea salt. Pour over the chicken. Marinate at room temperature for 1 hour.

• Once the chicken is cooked, cut the breasts in half lengthwise and let rest about 10 minutes. You can also grill it on an outside grill. Cool for 10 minutes, and then cut into bite-size pieces.

• Place the greens, lettuce on an individual bowl and dress with the remaining dressing. Top with the cooked chicken and remaining ingredients. Serve with honey-mustard dressing.

• To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of lemon juice or drizzle of olive oil if desired. Serves immediately or refrigerate for later.