Iceberg salad with grilled chicken breast

Although my diet is mainly plant-based, I like to consume food that is of animal origin. When I eat animal proteins, I mostly choose fish and poultry. I love to combine grilled chicken with avocado, and in this recipe, I have combined it with black beans, spinach and Iceberg salad. This salad always provides me with sufficient protein and other nutritious matters, thanks to which I have enough energy for my daily errands. Try it out!

Ingredients:
chipotle dressing
1 spring onion, finely chopped
1 smaller spicy pepper, finely chopped
100 g grilled chicken breast, sliced in sticks
100 g Iceberg salad
50 g baby spinach
50 g sweet corn, cooked
½ cup black beans, cooked
5 cherry tomatoes
2 tbsp onion, finely chopped
½ big avocado, diced

Instructions:
Mix chipotle dressing and spring onions in one bowl. Grill the chicken, each side for about 5 minutes. Remove from the stove. Put Iceberg salad, spinach, corn, black beans, cherry tomatoes, onion and avocado in a big bowl. Place the chicken on top. Add the dressing as much as you like.

Chipotle dressing:
3 tbsp raw cashews
½ cup pumpkin seeds
2 tbsp freshly squeezed lime or lemon juice
¼ – ½ garlic clove, minced
¼ + ⅛ Himalayan salt
¾ cup + 1 tbsp unsweetened almond milk
½ – 1 tsp Dijon mustard
½ – 1 tsp tabasco sauce as preferred

Instructions:
Blend all the ingredients until the consistency is completely smooth, adding if necessary more milk or water. Make the dressing before the salad and keep it in the fridge for one hour or more before serving.