This chicken and avocado salad is juicy, fresh, and wonderfully satisfying — a smart choice for a quick lunch or a light dinner. Creamy avocado, tender chicken breast, crisp vegetables, and a bright lemon dressing come together in a balanced, layered bite. Ready in just half an hour, it works beautifully for an everyday meal or a polished table for guests.
Ingredients
- Boneless skinless chicken breast — 400g (14 oz)
- Ripe avocado — 1
- Cherry tomatoes — 200g (7 oz)
- Fresh cucumber — 1
- Mixed salad greens — 120g (4 1/4 oz)
- Red onion — 1/2
- Fresh herbs (parsley or dill), finely chopped — 10g (2 tsp)
- Pine nuts, optional — 30g (1 oz)
- Lemon, zest and juice — 1
- Extra virgin olive oil — 3 tbsp
- Dijon mustard — 1 tsp
- Honey — 1 tsp
- Garlic — 1 clove
- Salt — to taste
- Ground black pepper — to taste
Step-by-Step Recipe
- Cook the chicken. Season the 400g (14 oz) chicken breast with salt and black pepper. Grill or pan-sear for 6 to 7 minutes per side, until cooked through and the internal temperature reaches about 70–75°C (158–167°F), or poach for 12 to 15 minutes. Let cool, then slice or cut into cubes.
- Make the lemon dressing. In a bowl, whisk together 3 tbsp olive oil, the juice and zest of 1 lemon, 1 tsp Dijon mustard, 1 tsp honey, 1 finely grated garlic clove, and a pinch of salt and pepper until smooth and emulsified.
- Prepare the vegetables. Peel and cut the avocado into generous cubes, halve the cherry tomatoes, slice the cucumber into half-moons, and cut the red onion into thin slivers. Wash the salad greens and dry them well.
- Assemble the salad. In a large bowl, combine the greens, vegetables, and chicken. Add half of the dressing and toss gently so the avocado stays intact and the greens remain crisp.
- Finish to taste. Adjust seasoning with salt and pepper if needed. Scatter over the chopped herbs and lightly toasted pine nuts. Serve immediately with the remaining dressing on the side or drizzled over the top.
Nutritional Value per Serving
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|
| 360 kcal | 28 g | 22 g | 12 g | 6 g | 4 g | 520 mg |
Serving and Storage
Serve the salad right after dressing to keep the greens crisp and the avocado supple. If you are making it ahead, store the sliced components separately and keep the dressing in a small jar; combine just before serving. A little lemon juice over the avocado will help prevent browning.
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Tips and Variations
- For a more filling salad, add cooked quinoa or bulgur wheat (about 50–70g / 1 3/4–2 1/2 oz per serving).
- Swap the pine nuts for toasted almonds or walnuts for a deeper nutty note.
- Use wholegrain mustard instead of Dijon; honey can be replaced with maple syrup.
- Chicken can easily be swapped for turkey or roasted salmon — the salad will stay bright and fresh.
FAQ
Can I use ready-cooked chicken breast, such as grilled or smoked?
Yes, chilled grilled chicken breast works very well. If using smoked chicken, keep the amount modest so it does not overpower the avocado and dressing.
What can I use instead of avocado if I do not have one?
Try feta or mozzarella, or even cannellini beans — they add creaminess and extra protein.
How can I make the dressing more punchy?
Add a pinch of chilli flakes or a little hot sauce, and swap part of the olive oil for sesame oil for a subtle nutty edge.