Avocado Chopped Chicken Salad

Avocado Chopped Chicken Salad

Crisp romaine, tender chicken, and creamy avocado come together in one hearty chopped bowl.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This chopped salad layers diced chicken, ripe avocado, crunchy vegetables, and crumbled cheese over romaine, then finishes with a tangy vinaigrette. It works well as a light lunch or a make-ahead dinner, and the mix of textures keeps every bite interesting.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head romaine lettuce, chopped
  • 2 avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 cup cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup red wine vinaigrette

Method

  1. Pat the chicken breasts dry and rub with olive oil, salt, and black pepper.

  2. Heat a 9-inch skillet over medium heat and cook the chicken for 6 to 7 minutes per side, until browned and it reaches an internal temperature of 165°F.

  3. Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite-sized pieces.

  4. While the chicken cooks and rests, chop the romaine and arrange it in a large serving bowl.

  5. Dice the avocados, halve the cherry tomatoes, and dice the red onion and cucumber.

  6. Arrange the diced chicken, avocado, tomatoes, onion, and cucumber in rows or sections over the chopped romaine.

  7. Sprinkle the crumbled feta cheese and chopped cilantro over the top.

  8. Drizzle the red wine vinaigrette over the salad just before serving, then toss gently or serve as is for guests to mix themselves.

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    Avocado Chopped Chicken Salad

    This chopped salad layers diced chicken, ripe avocado, crunchy vegetables, and crumbled cheese over romaine, then finishes with a tangy vinaigrette. It works well as a light lunch or a make-ahead dinner, and the mix of textures keeps every bite interesting.

    40 min 4 servings 420 cal

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 head romaine lettuce, chopped
    • 2 avocados, diced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup red onion, finely diced
    • 1 cup cucumber, diced
    • 1/2 cup crumbled feta cheese
    • 1/4 cup fresh cilantro, chopped
    • 1/2 cup red wine vinaigrette

    Method

    1. 1

      Pat the chicken breasts dry and rub with olive oil, salt, and black pepper.

    2. 2

      Heat a 9-inch skillet over medium heat and cook the chicken for 6 to 7 minutes per side, until browned and it reaches an internal temperature of 165°F.

    3. 3

      Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite-sized pieces.

    4. 4

      While the chicken cooks and rests, chop the romaine and arrange it in a large serving bowl.

    5. 5

      Dice the avocados, halve the cherry tomatoes, and dice the red onion and cucumber.

    6. 6

      Arrange the diced chicken, avocado, tomatoes, onion, and cucumber in rows or sections over the chopped romaine.

    7. 7

      Sprinkle the crumbled feta cheese and chopped cilantro over the top.

    8. 8

      Drizzle the red wine vinaigrette over the salad just before serving, then toss gently or serve as is for guests to mix themselves.