Lean Chicken Avocado Salad
A refreshing and protein-packed salad that balances creamy avocado with tender, herb-seasoned chicken for a perfect healthy meal.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breasts
- •2 large ripe avocados, diced
- •1 head romaine lettuce, chopped
- •1 cup cherry tomatoes, halved
- •1/2 red onion, thinly sliced
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •Salt and black pepper to taste
- •1/4 cup fresh cilantro, chopped
Instructions
- 1
Season the chicken breasts with salt, pepper, garlic powder, and oregano.
- 2
Heat one tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes per side until fully cooked through and golden brown.
- 3
Remove the chicken from the pan, let it rest for 5 minutes, then slice it into bite-sized strips.
- 4
In a large mixing bowl, combine the chopped romaine, cherry tomatoes, and sliced red onion.
- 5
In a small jar or bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
- 6
Add the sliced chicken and diced avocado to the salad bowl.
- 7
Drizzle the dressing over the salad and toss gently to coat, being careful not to mash the avocado.
- 8
Garnish with fresh cilantro and serve immediately.
💡 Chef tips
- To prevent the avocado from browning, toss it in a little extra lemon juice before adding it to the salad if you are not serving it immediately.
- You can substitute the romaine lettuce with baby spinach or arugula for a different flavor profile.
- For meal prep, store the dressing separately and add it to the salad just before serving to keep the greens crisp.
✅ How it should turn out
The finished salad is vibrant and colorful, featuring a satisfying contrast between the warm, savory chicken and the cool, buttery avocado, tied together by a bright, zesty lemon dressing.