Description
A fresh and healthy chicken avocado salad perfect for lunch or a light dinner.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and fully cooked through.
- Prepare the Veggies: While chicken cooks, dice the avocados, halve cherry tomatoes, slice cucumber and red onion.
- Mix the Dressing: In a small bowl, whisk together lemon juice and olive oil.
- Combine Ingredients: Once chicken is cooked and cooled, chop it into bite-sized pieces. In a large bowl, combine chicken, avocados, tomatoes, cucumber, and onion. Drizzle with dressing.
- Season & Serve: Toss gently until well coated. Adjust seasoning as needed. Serve immediately for optimal freshness.
Notes
- For an extra kick, add some chopped jalapeños or a sprinkle of chili flakes.
- This salad is best served immediately for freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg