Chicken Avocado Salad: Protein-Packed Goodness
Savor a delightful blend of tender chicken and creamy avocado, complemented by fresh vegetables and a hint of lime. This salad is perfect for a healthy lunch or light dinner, offering a rich source of protein and healthy fats, with a burst of flavors and textures.
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Large mixing bowl
- 1 Spatula
Ingredients
- 2 cup cooked chicken breast
- 2 ripe avocados diced
- 1 cup red onion finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup halved chopped
- 1/4 cup mayonnaise or Greek yogurt optional
- 2 tbsp Juice of one lime
- 1/4 tsp Salt
- 1/8 tsp pepper to taste
Instructions
- Prepare the Chicken: If using uncooked chicken, season with salt, pepper, and a drizzle of olive oil, then grill or bake until fully cooked. Let it cool, then dice or shred.
- Dice the Avocados: Halve the avocados, remove the pits, and dice the flesh. For a creamier texture, mash one of the avocados.
- Combine Ingredients: In a large bowl, mix the chicken, avocados, cherry tomatoes, red onion, and cilantro.
- Add Dressing: Pour the lime juice over the mixture. Stir in the mayonnaise or Greek yogurt if desired. Season with salt and pepper to taste.
- Mix Gently: Use a spatula to gently combine the ingredients, preserving the avocado's texture.
- Serve: Plate the salad individually. For an elegant presentation, serve in hollowed-out avocado halves.
Notes
- For convenience, use pre-cooked rotisserie chicken.
- To prevent the avocado from browning, cut it just before serving and drizzle with lime juice.
- This salad can be served over a bed of lettuce, in a sandwich, or as a taco filling.