Ingredients
Scale
- 2 cooked chicken breasts, shredded or diced
- 2 ripe avocados, diced
- 2 cups mixed greens (spinach, arugula, or romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients:
Wash and chop all vegetables. Dice the avocados and slice the cooked chicken. - Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, Dijon mustard, salt, and pepper. - Assemble the Salad:
In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, chicken, and avocado. - Toss the Salad:
Drizzle the dressing over the salad and toss gently to combine. Be careful not to mash the avocado. - Serve:
Transfer to individual plates or a large serving bowl. Garnish with fresh cilantro or parsley.
Notes
- For extra crunch, add toasted nuts or seeds like almonds or sunflower seeds.
- Substitute chicken with tofu or tempeh for a vegetarian version.
- Store dressing separately if preparing ahead to keep ingredients fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of salad
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken and Avocado Salad, Quick Salad Recipe, Healthy Dinner