Chicken & Avocado Salad

A vibrant salad featuring tender cooked chicken, creamy avocado, crisp vegetables, and a zesty lemon-herb dressing, perfect for a light and healthy meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $5.04/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sodium
• High-Protein

Tags

• no-cook
• quick
• healthy
• fresh
• tangy

Ingredients

• 6 ounce boneless, skinless chicken breast
• 2 tablespoon olive oil
• 1 lemon (for juice)
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 teaspoon dried oregano
• 2 cup mixed greens
• 0.5 avocado (diced)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cucumber (sliced)

Instructions

1. If the chicken is not pre-cooked, lightly season 6 ounces boneless, skinless chicken breast with a pinch of black pepper, then pan-sear or bake for 8-10 minutes until cooked through. Let cool slightly and shred or dice.
2. In a small bowl, whisk together 2 tablespoons olive oil, the juice from 1 lemon, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano to make the dressing.
3. In a large bowl, combine 2 cups mixed greens, 1/2 diced avocado, 1/2 cup halved cherry tomatoes, and 1/4 sliced cucumber. Add the shredded or diced chicken.
4. Pour the dressing over the salad and toss gently to combine. Serve immediately.

Notes

You can prepare the chicken in advance to make this an entirely no-cook meal.

Nutrition (per serving)

• Calories: 645
• Protein: 42.9 g
• Carbohydrates: 22.1 g
• Fat: 46.7 g
• Fiber: 10 g
• Sodium: 131 mg
• Saturated Fat: 6.5 g
• Sugar: 5.2 g
• Cholesterol: 120 mg