Description
A fresh and healthy chicken salad featuring diced cooked chicken breast, mixed greens, cherry tomatoes, cucumbers, red onion, and avocado, all tossed in a zesty lemon olive oil dressing. Perfect as a light lunch or a nutritious dinner option.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, diced
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/4 cup red onion, thinly sliced
- 1 medium avocado, diced
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook Chicken: Cook the chicken breast thoroughly until fully cooked through. Allow it to cool completely, then dice it into bite-sized pieces for the salad.
- Prepare Vegetables: Wash all vegetables thoroughly. Dice the cucumbers, halve the cherry tomatoes, and slice the red onion thinly to prepare for layering in the salad bowl.
- Assemble Salad: In a large salad bowl, layer the mixed greens as the base, followed by the diced chicken, cherry tomatoes, cucumbers, red onion, and diced avocado evenly on top.
- Make Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and pepper until the dressing is emulsified and well combined.
- Toss and Chill: Drizzle the dressing over the salad ingredients. Gently toss everything together to coat evenly with the dressing. For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving.
Notes
- To save time, use pre-cooked rotisserie chicken instead of cooking chicken breasts yourself.
- Customize the salad by adding nuts or seeds for extra crunch.
- Adjust lemon juice and seasoning to taste for a more tangy or mild dressing.
- Serve chilled to keep the avocado and greens fresh and crisp.
