A chicken fillet salad with avocado is a delicious and nutritious meal that combines tender chicken, creamy avocado, and fresh vegetables. It's perfect for a light lunch or dinner. Here’s a simple and flavorful recipe:
Ingredients:
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For the Salad:
- 2 chicken breasts (or fillets), cooked and sliced or chopped
- 1 ripe avocado, diced
- 4 cups mixed greens (such as lettuce, spinach, or arugula)
- 1 cup cherry or grape tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup nuts or seeds (such as almonds, walnuts, or sunflower seeds) (optional)
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For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Salt and pepper to taste
Instructions:
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Cook the Chicken:
- Season the chicken breasts with salt and pepper. You can also add herbs like thyme or paprika for extra flavor.
- Cook the chicken breasts in a skillet over medium heat with a bit of olive oil until cooked through, about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Alternatively, you can grill or bake the chicken.
- Let the chicken rest for a few minutes before slicing or chopping it into bite-sized pieces.
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Prepare the Salad Ingredients:
- While the chicken is cooking, prepare the salad ingredients. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
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Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, minced garlic, honey (if using), salt, and pepper until well combined.
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Assemble the Salad:
- Add the cooked chicken to the salad bowl with the vegetables.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
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Garnish and Serve:
- If desired, sprinkle the salad with crumbled feta cheese and nuts or seeds for added texture and flavor.
- Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
Tips:
- Avocado: To keep the avocado from browning, you can toss it with a little lemon juice before adding it to the salad.
- Protein Variations: You can substitute the chicken with other proteins like grilled shrimp, tofu, or steak if you prefer.
- Additions: Feel free to add other ingredients like sliced radishes, olives, or roasted vegetables to customize the salad to your taste.
This chicken fillet salad with avocado is versatile and can be enjoyed year-round. It’s packed with fresh flavors and nutrients, making it a great choice for a healthy and satisfying meal.
