Chicken and Avocado Salad, a delicious and nutritious dish that combines the succulent taste of chicken with the creaminess of avocado, enriched with crunchy vegetables and fresh dressings.
This recipe is perfect when you’re craving a fresh and light lunch or dinner and is ideal for bringing to work or university.
It’s a nutritious, versatile, and delicious option that can enrich any table and meet the needs of a variety of diets and palates.
When the beautiful season arrives, I eat lots of salads, and this is definitely one of my favorites! Moreover, it is also very easy to prepare and is naturally gluten-free! And since it doesn’t contain any dairy derivatives, it’s also lactose-free.
At the end of the recipe, in the FAQ section, I answered some questions about the preparation of this salad. If you have other doubts or curiosities, do not hesitate to write a comment or use the appropriate contact form!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 297.54 (Kcal)
- Carbohydrates 22.15 (g) of which sugars 5.97 (g)
- Proteins 28.01 (g)
- Fat 12.72 (g) of which saturated 1.93 (g)of which unsaturated 9.37 (g)
- Fibers 8.49 (g)
- Sodium 299.24 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken and Avocado Salad
- 14 oz chicken breast
- 1 avocado (ripe)
- 14 oz lettuce (iceberg)
- 1 cup corn, sweet, canned, drained
- 1 carrot
- 1/4 cup lemon juice
- to taste sesame seeds
- to taste salt
Tools
- Cutting Board
- Bowls
- Skillet
- Knife
- Salad Server
Chicken and Avocado Salad Recipe
You can find this recipe in the collection Recipes with Chicken Breast, more than 20 easy and delicious ideas!
Start preparing the chicken and avocado salad by cutting the chicken breast into strips and placing it in a bowl.
Season it with lemon juice, salt, and black pepper and mix well.
Add sesame seeds and let it marinate for 30 minutes.
After half an hour, cook the chicken in a skillet with a little extra virgin olive oil for 12-15 minutes, turning it occasionally.
Place it in a bowl and let it cool slightly.
Cut the avocado in half and remove the central pit.
Score the flesh in thin strips first in one direction and then the other to form a grid.
This way it will be easier to extract the flesh.
Scoop out the avocado flesh with a spoon and place it in a large salad bowl with iceberg lettuce, drained corn, and a carrot cut into julienne strips.
Once cooled, add the chicken to the rest of the salad.
Toss the salad with two tablespoons or salad utensils until all ingredients are well distributed.
The chicken and avocado salad is ready to be served!
Chicken and Avocado Salad
Check this section to clear up your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Chicken and Avocado Burritos for a Tex-Mex dinner!
FAQ (Questions and Answers)
How long does it keep?
You can store the salad in the refrigerator in an airtight container for no more than two days.
Can I use another protein?
Sure, turkey works well if you want to stick with meat, or salmon and tuna for fish. If you follow a vegetarian or vegan diet, you can use tofu or tempeh.
I can’t find ripe avocados, what can I do?
You can also take a slightly underripe avocado and keep it in a basket with some apples for a few days; it will reach the right level of ripeness.
With avocado, I also made Egg and Avocado Salad, fresh and delicious
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