Seweryn Dominsky
Amazing Avocado Chicken Salad with Crisp Veggies
This refreshing and hearty Avocado Chicken Salad combines the rich creaminess of avocados with tender chicken, crisp vegetables, and a light, tangy dressing. It’s a perfect meal for a light lunch or dinner, offering a delightful blend of textures and flavors that everyone will love.
Ingredients:
For the Salad:
– 2 medium chicken breasts, cooked and shredded
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1 small red onion, finely chopped
– 1 cup cucumber, diced
– ½ cup corn kernels (fresh or canned, drained)
– ¼ cup fresh cilantro, chopped (optional)
– 4 cups baby spinach or mixed greens
For the Dressing:
– 2 tablespoons olive oil
– 1 tablespoon lime juice (freshly squeezed)
– 2 teaspoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Prepare the Chicken:
– If using raw chicken, season the chicken breasts with salt and pepper, and cook them in a skillet over medium heat until fully cooked (about 5-7 minutes per side). Alternatively, you can bake the chicken breasts at 375°F (190°C) for about 20-25 minutes, or until fully cooked. Once cooked, let the chicken cool slightly, then shred it using two forks.
2. Prepare the Dressing:
– In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, salt, and pepper until well combined.
3. Assemble the Salad:
– In a large salad bowl, combine the shredded chicken, diced avocados, cherry tomatoes, red onion, cucumber, corn, and cilantro (if using).
– Toss gently to combine, being careful not to mush the avocados.
4. Dress the Salad:
– Drizzle the dressing over the salad ingredients. Gently toss the salad again to ensure even distribution of the dressing.
5. Serve:
– Divide the baby spinach or mixed greens between serving plates and top with the avocado chicken mixture. Serve immediately.
Enjoy the refreshing and hearty flavors of this Amazing Avocado Chicken Salad, perfect for a satisfying and healthy meal!
