The chicken and avocado salad is a versatile dish that can be enjoyed as lunch or dinner and lends itself to many variations based on your tastes. This delicious salad is a perfect option for those looking for a light, healthy, and flavorful meal: its combination of fresh and nutritious ingredients offers a balanced mix of proteins, healthy fats, and vitamins. I decided to enrich my salad with Boston lettuce, cherry tomatoes, spring onion, and a tasty honey-based dressing.
Also try these fresh avocado-based recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 224.70 (Kcal)
- Carbohydrates 8.56 (g) of which sugars 5.03 (g)
- Proteins 24.78 (g)
- Fat 11.16 (g) of which saturated 1.78 (g)of which unsaturated 4.91 (g)
- Fibers 3.28 (g)
- Sodium 241.29 (mg)
Indicative values for a portion of 250 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
- 14 oz chicken breasts
- 1 avocado (ripe)
- 3.5 oz cherry tomatoes
- 1 fresh spring onion
- 1.75 oz lettuce (Boston)
- red pepper flakes
- 1.5 tbsp extra virgin olive oil
- 1 tbsp wildflower honey
- 1 tsp sweet mustard
- salt
- black pepper
Tools
- Bowls
- Pan
- Blender
- Cutting Board
Chicken and Avocado Salad Recipe
Disclaimer: The “Tools” section contains affiliate links
Find this and other recipes in the collection RECIPES WITH CHICKEN BREAST.
Start preparing the chicken and avocado salad by making a honey-based dressing. I use the blender for this, which takes just a few seconds, but if you prefer, you can use a bowl and whisk.
Put all the ingredients in the blender and pulse until the dressing is stable: you should obtain a fairly thick sauce.
Use 2/3 of the dressing to marinate the chicken for 30 minutes in the refrigerator.
Cook the chicken breast in a pan with a little oil for 3-5 minutes on each side.
Assemble your salad: place a few leaves of Boston lettuce (I used 2 per person) and quartered cherry tomatoes in a large bowl or serving plate. Finish with chopped fresh spring onion.
Scoop out the avocado flesh with a spoon and slice it, place it on the plate along with the chicken breast.
Finish off the recipe with the remaining dressing and, if you like, some red pepper flakes.
Immediately serve the chicken and avocado salad.
Chicken and Avocado Salad
To make this recipe successfully, buy a ripe avocado. If you can’t find one, get an unripe one in advance and keep it with some apples for a few days.
Also try theGREEK RICE SALAD
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