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Chicken Breast Vegetable Salad with Avocado

Here’s a delicious and nutritious Chicken Breast Vegetable Salad with Avocado recipe. It’s packed with fresh veggies, creamy avocado, and tender chicken breast, making it a perfect light yet satisfying meal. Ready in just 20 minutes!
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Prep Time10 minutes
Cook Time10 minutes
Servings2

Ingredients
  

For the Salad:

  • 2 chicken breasts cooked and sliced or shredded
  • 4 cups mixed greens e.g., spinach, arugula, or lettuce
  • 1 avocado sliced or diced
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1 bell pepper sliced, any color
  • 1/4 red onion thinly sliced
  • 1/4 cup crumbled feta cheese optional
  • 2 tablespoons pumpkin seeds or nuts optional, for crunch

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice or lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the Chicken

  • Season the chicken breasts with salt, pepper, and a pinch of paprika or garlic powder.
  • Grill, pan-sear, or bake the chicken for 6-8 minutes per side until fully cooked. Let it rest for 5 minutes, then slice or shred.

Step 2: Prepare the Vegetables

  • In a large salad bowl, add the mixed greens as the base.
  • Top with cherry tomatoes, cucumber slices, bell pepper, red onion, and avocado.

Step 3: Add the Chicken

    • Place the sliced or shredded chicken breast on top of the vegetables.
    • Sprinkle with crumbled feta cheese and pumpkin seeds (if using).
    • Step 4: Make the Dressing
    • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.

    Step 5: Toss and Serve

    • Drizzle the dressing over the salad just before serving.
    • Toss gently to combine all ingredients, or serve as a composed salad without tossing.
    • Serve immediately and enjoy!

    Notes

    Tips

    • Use chicken Breast for a quicker option.
    • Add other veggies like shredded carrots, corn, or radishes for extra flavor and texture.
    • For a creamy twist, add a dollop of Greek yogurt or tahini to the dressing.
    • Store leftovers (without dressing) in an airtight container in the fridge for up to 1 day.
    This Chicken Breast Vegetable Salad with Avocado is fresh, flavorful, and perfect for a quick, healthy meal! 🥗🍗🥑