Avocado Chicken Salad
A simple yet nourishing salad combining tender chicken with creamy avocado, perfect for a weeknight dinner or a light lunch.
Ingredients
Salad Ingredients
- 2 pieces cooked chicken breasts (160g / 5.6oz each) provides protein and structure
- 1 large avocado (180g without stone, diced) adds creaminess and moisture
- 2 pieces spring onions (scallions, finely chopped, 30g / 1 oz) adds freshness and mild flavor
- 2 tablespoons olive oil (extra virgin) adds richness and healthy fats
- 1 teaspoon Dijon mustard adds tanginess
- 1 tablespoon lemon juice or lime juice adds acidity and brightness
- ⅛ teaspoon salt enhances flavor
- ⅛ teaspoon black pepper adds subtle heat
Instructions
Preparation
- Begin by preparing your ingredients. Dice the avocado and finely chop the spring onions. Be gentle when cutting the avocado to avoid bruising.
- Chop the cooked chicken breasts into bite-sized pieces for a uniform texture.
- In a large mixing bowl, combine the diced avocado, chopped chicken, and spring onions. Stir gently to combine.
- Drizzle in the olive oil, Dijon mustard, and lemon or lime juice. Stir gently to create a cohesive mixture.
- Season the salad with salt and black pepper. Stir to distribute the seasonings evenly.
- Serve the salad immediately or refrigerate for 15 minutes to enhance flavors.
Notes
Use ripe avocados for creaminess; consider doubling the recipe for gatherings. Chill the salad before serving for the best flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 200mgFiber: 6gSugar: 1g
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