Chopped Chicken Salad with Creamy Avocado Dressing

Name: Chopped Chicken Salad with Creamy Avocado Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving
Ingredients: For the Chicken; 2 small chicken breast; 1 tablespoon olive oil; 1/2 tsp Italian seasoning; 1/2 paprika; 1/4 tsp garlic powder; salt & pepper to taste; For the Salad; 4 cups chopped lettuce; 2 cups baby spinach; 1/2 red onion; 1/2 cup tomatoes; 1/4 cup feta cheese; For the Avocado Dressing; 1 small ripe avocado; 1/4 cup cilantro; 1 clove garlic; 1 tablespoon olive oil; 2 tablespoons plain low-fat yoghurt or sour-cream; 2 tbsp lime juice; 1/4 cup water; salt and pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2
Calories
311 kcal

Chopped Chicken Salad with Creamy Avocado Dressing

Eric Kelley

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Ingredients

Servings

For the Chicken
2 small chicken breast skinless boneless
1 tablespoon olive oil
1/2 tsp Italian seasoning
1/2 paprika optional
1/4 tsp garlic powder
salt & pepper to taste
For the Salad
4 cups chopped lettuce
2 cups baby spinach optional
1/2 red onion sliced
1/2 cup tomatoes diced
1/4 cup feta cheese optional
For the Avocado Dressing
1 small ripe avocado
1/4 cup cilantro stems and leaves
1 clove garlic
1 tablespoon olive oil
2 tablespoons plain low-fat yoghurt or sour-cream
2 tbsp lime juice
1/4 cup water or as needed
salt and pepper to taste

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Instructions

To cook chicken: In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board. Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl.
To make dressing: Combine all the ingredients for the dressing in a blender or food processor. pulse for 1 minute or until the dressing is creamy. Add more water as needed. Dressing will keep fresh covered in the fridge for up to 1 week.
To assemble: Serve salad in a large bowl or assemble into two small salad plates. Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese. Serve with dressing on the side or drizzle dressing onto salads.

Notes

The salad without the avocado is just 311 calories, assuming you add the feta cheese. The avocado dressing recipe is enough for two salads and is 190 calories per serving, assuming you use all the dressing on the salads. Keep in mind the calories and fats in avocados are naturally high and good for you!