Description
A delicious and healthy chicken avocado salad perfect for lunch or dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 ripe avocados
- 4 cups fresh spinach
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup ranch dressing (store-bought or homemade)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your grill or stovetop pan over medium heat.
- Season chicken with salt and pepper; grill for 6-7 minutes per side until fully cooked.
- Allow the chicken to cool slightly before shredding it into bite-sized pieces.
- In a bowl, mash the avocados and mix in ranch dressing and lemon juice until creamy. Adjust seasoning with salt and pepper.
- In a large mixing bowl, combine shredded chicken, chopped spinach, cherry tomatoes, and red onion.
- Pour the avocado dressing over the mixture.
- Gently toss until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed.
Notes
- This salad is great served immediately, but can also be stored in the fridge for a day.
- Feel free to add other vegetables such as cucumbers or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg