Lemon Herb Chicken Salad with Avocado Dressing
15min
15min
2
425
Chef's Note
For the best flavor, marinate the chicken for up to 2 hours if time permits. The avocado dressing can be made ahead and stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning. If you prefer a thinner dressing, add an extra tablespoon of water.
Tags
Ingredients
12 oz boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp fresh thyme leaves
1 tsp fresh rosemary, minced
1 clove garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1 medium ripe avocado
1/4 cup Greek yogurt
2 tbsp fresh cilantro
1 tbsp water
1 tsp honey
Instructions
- 1
In a bowl, mix 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp thyme, 1 tsp rosemary, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper to create a marinade.
- 2
Place chicken breasts in the marinade, ensuring they're well coated. Let marinate for 10 minutes while preparing other ingredients.
- 3
Heat a skillet over medium heat and add 1 tbsp olive oil. Once hot, cook the marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- 4
While chicken is cooking, prepare the avocado dressing by combining 1 ripe avocado, 1/4 cup Greek yogurt, 2 tbsp cilantro, 1 tbsp lemon juice, 1 tbsp water, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a food processor. Blend until smooth.
- 5
In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion.
- 6
Once chicken is cooked, let it rest for 5 minutes, then slice into thin strips.
- 7
Add the sliced chicken to the salad bowl and drizzle with the avocado dressing. Toss gently to combine.
- 8
Divide the salad between two plates and serve immediately.
Nutrition Information (per serving)
425
35g
18g
24g
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