Serves 1
Directions
- 1Drizzle chicken thighs with avocado oil, then add lemon juice, smoked paprika, oregano, onion powder, and chili flakes; mix well.
- 2Roast chicken at 425F for 35 minutes, then dice into cubes.
- 3Mix together mayo, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, minced garlic, anchovies, grated parmesan, salt, and cracked pepper; thin with water or lemon juice if desired.
- 4Finely chop romaine lettuce.
- 5Cook the protein pasta according to package directions.
- 6Assemble the salad by layering cubed chicken, romaine, and pasta, then drizzle with dressing and top with extra parmesan.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 tsp avocado oil
- 1 whole lemon
- 1 tbsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 2 tbsp avocado oil mayo
- 4 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 1.5 tbsp apple cider vinegar
- 1 whole lemon juice
- 1 whole garlic clove, finely minced
- 3 whole anchovy, finely diced (optional)
- 1/4 cup Parmesan, fresh grated
- to taste salt
- to taste cracked pepper
- 2 head romaine lettuce, finely chopped
- 8 oz protein pasta
Tips
- Thin the dressing with water or lemon juice as preferred.
- The anchovies are optional but recommended.
- Use whatever pasta you like.
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