Chicken Avocado Salad
Chicken avocado salad is a high-protein main dish salad that pairs pan-cooked chicken breast with ripe avocado over romaine lettuce, dressed in a simple lime and olive oil vinaigrette. The chicken must cool completely before slicing so the juices redistribute inward rather than running out onto the cutting board. Avocado is sliced just before serving to maintain its creamy color and texture without browning. Romaine provides a crunchy base that contrasts with the soft avocado, cucumber adds a watery freshness, and cherry tomatoes contribute bursts of acidity that prevent the bowl from feeling heavy. The dressing is minimal - just lime juice and olive oil - but the citrus acidity reacts with the avocado fat to create a bright, clean flavor that keeps the overall dish feeling light despite its protein content.
Adjust Servings
Instructions
- 1
Cook chicken breast through in a pan, cool, and slice.
- 2
Chop romaine and cucumber into bite-size pieces.
- 3
Slice avocado and halve cherry tomatoes.
- 4
Mix olive oil and lime juice to make dressing.
- 5
Combine all ingredients and toss gently with dressing.
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Nutrition (per serving)
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