CHICKEN AND AVOCADO SALAD
This Chicken and Avocado Salad is a nourishing and vibrant dish, perfect for a light yet satisfying meal. The grilled chicken adds lean protein, while the creamy avocado provides healthy fats. Crisp cucumber, juicy cherry tomatoes, and a simple lemon dressing bring brightness and freshness to the plate. With just a handful of ingredients, this salad comes together quickly and is ideal for lunch, dinner, or a refreshing brunch. It’s a delicious, wholesome choice for a balanced, nutrient-dense meal.
RECIPE CATEGORY
Lunch, Dinner, Snack, Brunch, Entrée
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION / TECHNIQUES
Grill, No-Cook, Quick & Easy
OCCASION / HOLIDAY
Summer Meal, Casual Dining, Healthy Eating, Family Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Carb, Gluten-Free, Dairy-Free (optional without cheese), High Protein, Healthy
DISH TYPE
Salad, Sandwich Alternative, Light Entrée
INGREDIENTS FOR CHICKEN AND AVOCADO SALAD
- 1 chicken breast (150g), grilled and sliced
- 1/4 avocado, diced
- 1/4 cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 320 kcal
- Protein: 28g
- Carbohydrates: 8g
- Fat: 21g
- Fibre: 5g
- Sodium: 300mg
- Vitamin A: 25% of DV
- Vitamin C: 35% of DV
PREPARATION
- Grill the Chicken: Season the chicken breast with salt and pepper. Grill over medium heat for 6-8 minutes on each side or until fully cooked. Let it rest, then slice.
- Prepare the Vegetables: Dice the avocado and cucumber, and halve the cherry tomatoes. Place vegetables in a bowl.
- Dress the Salad: Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Drizzle the dressing over the vegetables.
- Assemble the Salad: Add the grilled chicken slices to the salad bowl and gently toss everything together to coat evenly with the dressing.
- Serve: Transfer to a plate and serve immediately for a fresh and flavourful meal.
PREP TIME
10 minutes
COOKING TIME
15 minutes (grilling chicken)
TIPS FOR CHICKEN AND AVOCADO SALAD
- For added flavour, marinate the chicken in olive oil, garlic, and lemon for 30 minutes before grilling.
- Mix olive oil with a tablespoon of Greek yoghurt or mayonnaise for a creamier dressing.
- Dice the avocado just before serving to prevent browning.
VARIATIONS
- Protein Swap: Replace the chicken with grilled shrimp or tofu for a different protein source.
- Add Grains: Include quinoa or brown rice to make the salad heartier.
- Extra Veggies: Add sliced red onions, bell peppers, or shredded carrots for extra crunch and colour.
PREPPING AND STORAGE
- Fridge: Store any leftover salad without the avocado in an airtight container for up to 2 days. Add avocado fresh before serving.
- Freezing: Not suitable for freezing as the avocado will turn mushy.