Description
A refreshing and healthy Avocado Chicken Salad combining tender grilled chicken breasts with creamy avocados, crisp cucumbers, juicy cherry tomatoes, and a zesty lemon olive oil dressing. Perfect as a light lunch or dinner option, delivering a balanced mix of protein, healthy fats, and vibrant vegetables.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables & Fruits
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
Dressing
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Chicken: Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F. Remove from heat and let cool before slicing.
- Prep Your Veggies: While the chicken cools, chop avocados, cherry tomatoes, cucumber, and red onion into bite-sized pieces. Combine them in a large bowl.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice and extra virgin olive oil. Season with salt and pepper to taste.
- Combine Everything: Add the sliced chicken to the bowl of mixed veggies. Drizzle with the prepared dressing and gently toss to coat all ingredients evenly.
- Taste Test: Sample the salad and adjust seasoning if necessary by adding more salt, pepper, or lemon juice according to your preference.
- Serve It Up: Transfer the salad to plates or a serving bowl and enjoy immediately for the freshest flavors.
Notes
- For a lower fat option, reduce the olive oil amount or substitute with a light vinaigrette.
- This salad can be served over mixed greens for a more substantial meal.
- Use ripe but firm avocados to maintain nice texture in the salad.
- Leftover salad can be stored in the refrigerator for up to 1 day; add avocado just before serving to prevent browning.
- Grilling chicken adds a smoky flavor, but you can also bake or pan-fry the chicken breasts if preferred.
