Lean Chicken Avocado Salad
A refreshing and protein-packed salad that perfectly balances creamy avocado with tender, herb-seasoned chicken breast.
Ingredients
- •2 large boneless, skinless chicken breasts (about 1 lb)
- •2 ripe avocados, diced
- •1 head of romaine lettuce, chopped
- •1/2 cup cherry tomatoes, halved
- •1/4 red onion, thinly sliced
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •Salt and black pepper to taste
- •1 tablespoon fresh cilantro, chopped
Instructions
- 1
Season the chicken breasts with salt, pepper, oregano, and garlic powder on both sides.
- 2
Heat one tablespoon of olive oil in a non-stick skillet over medium heat and cook the chicken for 6-8 minutes per side until golden brown and cooked through.
- 3
Remove the chicken from the pan, let it rest for 5 minutes, then slice it into bite-sized strips.
- 4
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, and red onion.
- 5
Add the sliced chicken and diced avocado to the bowl.
- 6
Drizzle the remaining tablespoon of olive oil and the fresh lemon juice over the salad.
- 7
Gently toss the salad to combine, ensuring the avocado is evenly distributed without mashing it.
- 8
Garnish with fresh cilantro and serve immediately.
💡 Chef tips
- To prevent the avocado from browning, toss it in the lemon juice before adding it to the rest of the salad.
- You can grill the chicken instead of pan-searing it for a smokier flavor profile.
- Store the dressing separately if you plan to eat the salad later to keep the lettuce crisp.
✅ How it should turn out
The finished salad features vibrant greens, tender golden-brown chicken, and buttery avocado, offering a fresh, zesty, and satisfying meal.