If you're looking for a delicious and healthy salad with loads of toppings, then you'll want to try this chicken avocado salad! I based this recipe on the Protein Avocado Crisp Salad from Aubergine Kitchen, which is one of my favorite restaurants. So, if you're a fan of that salad, you'll LOVE this homemade version!
Chicken Avocado Salad Ingredients
This salad has lots of ingredients that are both nutritious and delicious. The sauteed chicken, bacon, and hard-boiled eggs provide PLENTY of protein, making it extremely filling. The avocado adds some healthy fats, and the cucumbers, red onions, and cherry tomatoes add a variety of nutrients. The parmesan crisps (if you choose to include them) provide a satisfying crunch. However, if you leave them out, this recipe isn't just gluten-free, but dairy-free as well!
The real star of this salad is the homemade cilantro lime jalapeño dressing. You can find the recipe for the dressing here! This dressing is not only gluten-free and dairy-free, but it's also bursting with flavor. The cilantro adds a fresh taste, while the lime juice adds a tangy kick. The jalapeño adds a smoky flavor to the dressing, and doesn't make it spicy at all (unless you decide to leave the seeds and membrane in). This dressing is so delicious that you'll want to drizzle it on everything!
Meal Preparation
One of the best things about this salad is that it's so easy to make. You can prep the ingredients ahead of time, and then just assemble the salad when you're ready to eat. The sauteed chicken, bacon, and hard-boiled eggs can all be cooked in advance. You can also make the dressing ahead of time and store it in the refrigerator until you're ready to use it.
This salad is also great for meal prep--the recipe provides at least six servings, and all of it keeps well in the fridge if the ingredients are stored separately. You can make this in advance and have lunch prepared for the entire week!
This chicken avocado salad is a super healthy and delicious meal option that's perfect for lunch or dinner-it's packed with nutrients and flavor.
If you try out this chicken avocado salad or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Ingredients
- 2-3 chicken breasts
- 1 tablespoon olive oil
- salt and pepper
- garlic powder
- onion powder
- 10 oz spring mix
- 6 oz kale, chopped
- 1 pint cherry tomatoes, halved
- ½ red onion, sliced
- 1 avocado, sliced
- ¼ cucumber, sliced
- 4 hard-boiled eggs
- 5 stips of cooked bacon, broken in bits
- 2 oz parmesan crisps (Whisps)*
- cilantro lime jalapeño dressing
Instructions
- Pound out the chicken breasts so that they are 1 inch thick. Season each side of the chicken with salt, pepper, garlic powder, and onion powder.
- Heat a tablespoon of olive oil in a frying pan on medium-high heat. Once hot, add the chicken and cook on one side for about 4-5 minutes, until it is starting to brown. Then flip the chicken and cook for another 3-4 minutes, until the chicken has reached an internal temperature of 165° F.
- Remove the chicken from the pan and cover. Allow to sit for about 10 minutes before cutting. Then cut the chicken in strips, cutting against the grain.
- Add the spring mix, kale, and all other toppings to a large bowl and mix thoroughly. Add the dressing, and enjoy!
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