Chicken Avocado Salad
Servings: 4 Servings
Ingredients
- 2 chicken breasts thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Italian seasoning
- 1 tablespoon avocado oil
- 3 cups romaine lettuce chopped (may substitute with lettuce mix)
- 1 avocado sliced
- ½ pint cherry tomatoes halved
- ¼ cup purple onion thinly sliced
- ½ cup lemon basil vinaigrette or to taste
Instructions
- Season the chicken on both sides with salt, pepper, and Italian seasoning. Set aside.2 chicken breasts, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon Italian seasoning
- Heat a griddle or grill over medium heat. After the pan heats, brush it lightly with avocado oil then add the chicken.1 tablespoon avocado oil
- Cook the chicken for 5 to 6 minutes on each side, until the juices run clear and there is no pink in the center. Remove to a waiting plate, and allow to rest for 10 minutes before slicing.
- Add the chopped lettuce to a large serving dish, then layer in the chicken, tomatoes, avocados, and onions. Drizzle with the lemon basil dressing, and toss to combine the ingredients.3 cups romaine lettuce, 1 avocado, ½ pint cherry tomatoes, ¼ cup purple onion, ½ cup lemon basil vinaigrette
- Divide into four serving bowls, and serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups of salad. Actual calories will vary.
Nutrition Facts
Chicken Avocado Salad
Serving Size
1.25 cups
Amount per Serving
Calories
337
% Daily Value*
Fat
28
g
43
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
12
g
Cholesterol
36
mg
12
%
Sodium
370
mg
16
%
Potassium
689
mg
20
%
Carbohydrates
10
g
3
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
3453
IU
69
%
Vitamin C
21
mg
25
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
