Chicken and Avocado Salad Recipe
A fresh, flavorful salad with grilled chicken, creamy avocado, and a tangy dressing. Perfect for a healthy yet satisfying meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- 1 avocado sliced
- 2 cups mixed greens because color = health
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup crumbled feta cheese optional, but why not?
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the Chicken: Coat the chicken with olive oil, garlic powder, salt, pepper, and lemon juice. Let it sit while you pretend to prep other things.
- Cook the Chicken: Grill or pan-sear for 6–7 minutes per side until golden brown. Let it rest before slicing (patience is key).
- Make the Dressing: Whisk together olive oil, balsamic vinegar, mustard, honey, salt, and pepper in a bowl. Try not to drink it.
- Assemble the Salad: Toss the greens, tomatoes, red onion, avocado, and feta in a bowl.
- Add Chicken & Dressing: Top the salad with sliced chicken. Drizzle with dressing. Attempt to make it look fancy.
- Serve & Enjoy: Eat immediately before the avocado turns brown.
Notes
Nutritional Information (Per Serving)
- Calories: ~380
- Total Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Vitamin A: 18%
- Vitamin C: 22%
- Folate: 15%
- Potassium: 20%
- Iron: 10%
Extra Tips for Maximum Flavor
- Use ripe avocados. Hard ones taste like disappointment.
- Let the chicken rest. Juicy chicken > dry, sad chicken.
- Double the dressing. You’ll want extra, trust me.
- Swap feta for goat cheese. Because you deserve luxury.
- Meal prep it. Keep everything separate, or enjoy a soggy salad.