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Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.