📝 Instructions
= Recipe
1. Slice 8 oz chicken breast into cubes. Season with salt and pepper, then cook in a pan until browned.
2. Make the dressing by combining 85 g plain nonfat greek yogurt with ranch seasoning and a little water to thin it out.
3. Build the salad with romaine lettuce, top with the cooked chicken, 28 g fat free mozzarella, and 50 g avocado. Drizzle the dressing over the top.
