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Chef Ryan Scott tops off his grilled chicken salad with a healthy dose of fiber, courtesy of avocado, and a sprinkling of cayenne pepper.

For more recipes from Chef Ryan, try his Custard-Style French Toast and Roasted Butternut Squash & Garlic Hummus.


  • 2 chicken breasts, halved through to make thinner
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 head Romaine lettuce, chopped
  • 1 avocado, chopped
  • 1 carrot, peeled and shaved


Serves: 4


Season chicken with cayenne, salt, and black pepper.

In a large skillet over medium-high heat, heat olive oil and cook chicken on each side for 3-5 minutes, until cooked through. Remove from skillet and slice.

Serve with salad of lettuce, avocado and carrot drizzled with olive oil or your favorite dressing.