Time: 50 minutes (40 minutes cook time, 10 minutes hands-on)
3 chicken breasts
3 Romaine lettuce hearts, chopped
2 packages Monterey Mushrooms Salad Toppers
1 Tbsp avocado oil
1/2 tsp. salt
1/4 tsp. pepper
Shaved parmesan cheese for topping
Caesar dressing of choice (I used Tessemae's Creamy Caesar)
1.) Preheat oven to 375° F. Line a baking sheet with parchment paper and place chicken breasts on baking sheet. Brush avocado oil over chicken breasts and sprinkle with salt and pepper. Bake chicken for 40 minutes or until internal temperature reaches 165° F.
2.) While the chicken is baking, you can prepare the mushrooms. Add 1 Tbsp avocado oil to a stovetop pan heated on medium heat and toss in the mushrooms. Add salt and pepper, and sauté for about 5 minutes.
3.) Remove mushrooms from heat and allow to cool while the chicken finishes baking.
4.) Roughly chop the Romaine lettuce and place in a bowl.
5.)Once the chicken is done, slice it into strips and place it along with the mushrooms on top of the salad.
6.) Top salad with shaved parmesan cheese and Caesar dressing. Enjoy!