This salad is a light and fresh meal that packs well for lunch. It’s filling and has lots of variety and bright flavors.
Free from: peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish
1 chicken breast
2 tbsp olive oil, divided
sea salt to taste
1/4 cup whole, fresh raspberries
2 tsp organic honey
1 tbsp lemon juice
5 sprigs of asparagus
1/4 cup finely diced pineapple chunks
1/3 cup sliced avocado (about 1/2 a large avocado)
5 or 6 leaves of Boston lettuce
Preheat the oven to 375F. Lay out a sheet of parchment paper and place the chicken in the center. Drizzle with about 2 tsp of olive oil and a good sprinkling of sea salt. Wrap the parchment up into a packet and twirl the ends to seal it shut. Bake for 25 minutes, or until cooked through and tender. Let the chicken cool once cooked, then slice.
For the dressing, add the remaining olive oil, raspberries, honey, lemon juice, and a sprinkle of sea salt to a small bowl. Mash the raspberries using a fork, and mix the dressing all together. Season with salt and set aside.
Steam the asparagus for a few minutes until just cooked and bright green. Set aside.