Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.
Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.
In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.
Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.
Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
Top salads with chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.
☑️ Gluten-Free ☑️ High Protein
☑️ Low-Carb ☑️ Contain Nuts
⊝ Calories - 304 ⊝ Fat - 20g ⊝ Protein - 21g ⊝ Total Carbs - 12g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.