Lean Chicken Avocado Salad
A refreshing and protein-packed salad combining tender grilled chicken, creamy avocado, crisp greens, and a zesty lemon-herb dressing.
Ingredients
- •2 boneless, skinless chicken breasts (about 12 oz)
- •1 tablespoon olive oil
- •1 teaspoon dried oregano
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •5 cups mixed salad greens
- •2 ripe avocados, diced
- •1 cup cherry tomatoes, halved
- •0.5 red onion, thinly sliced
- •3 tablespoons fresh lemon juice
- •2 tablespoons extra-virgin olive oil
- •1 clove garlic, minced
- •1 tablespoon chopped fresh cilantro
Instructions
- 1
Season the chicken breasts with 1 tablespoon of olive oil, dried oregano, half of the salt, and black pepper.
- 2
Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
- 3
Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it into bite-sized strips.
- 4
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, chopped cilantro, and the remaining salt to create the dressing.
- 5
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and thinly sliced red onion.
- 6
Add the diced avocados and the sliced warm or cooled chicken to the salad bowl.
- 7
Drizzle the dressing evenly over the salad right before serving and gently toss to combine.
💡 Chef tips
- To prevent avocados from browning, toss them in a little extra lemon juice before adding them to the salad.
- You can prep the chicken and dressing up to two days in advance, but slice the avocado just before serving.
- Substitute baby spinach or arugula for the mixed greens if you prefer a peppery bite.
✅ How it should turn out
The finished salad is vibrant and colorful, offering a delightful contrast between the warm savory chicken, creamy buttery avocado, and the bright, zesty citrus dressing.