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Warm Chicken, Egg, and Avocado Breakfast Salad for Two
Warm Chicken, Egg, and Avocado Breakfast Salad for Two
2
Servings
12 min
Prep
13 min
Cook
25 min
Total
Breakfast
Chicken
Skillet
Easy
Balanced Meals
Meal Launch Base Library
Ingredients
- 8 oz boneless skinless chicken breasts, cut into 2 thin cutlets
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper, divided
- 2 tbsp olive oil, divided
- 2 large eggs
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Instructions
- Season the 2 chicken cutlets with 1/4 tsp of the kosher salt and 1/8 tsp of the black pepper.
- Heat 1 tbsp of the olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until a food thermometer inserted into the thickest part reads 165°F. Transfer the chicken to a cutting board, let it rest for 3 minutes, and slice it.
- Reduce the heat to medium. Crack the 2 eggs into the skillet and cook for 3–4 minutes, turning once, until the whites and yolks are set and each egg reaches 160°F.
- Whisk together the remaining 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, remaining 1/4 tsp kosher salt, and remaining 1/8 tsp black pepper.
- Toss the 4 cups salad greens and 1 cup halved cherry tomatoes with the dressing. Divide the salad between two plates and top with the 1 sliced avocado, warm chicken, and cooked eggs.
