Chicken and Avocado Salad with Brown Rice

Name: Chicken and Avocado Salad with Brown Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 oz grilled chicken breast (about 141.8g, cooked and sliced); 1/2 fruit avocado (about 100g, peeled and sliced); 1 cup mixed greens (about 240g, washed and dried); 1 cup cooked brown rice (about 240g, cooked); 1 tbsp olive oil (extra virgin for dressing); 1/4 cup cherry tomatoes (about 960g, halved)

800 kcal · 45 g protein · 10 minutes · 1 servings

Add to my plan

Chicken and Avocado Salad with Brown Rice

A wholesome and hearty salad combining tender grilled chicken breast, creamy avocado, fresh mixed greens, juicy cherry tomatoes, and nutty brown rice, all brought together with a drizzle of olive oil. This balanced dish is perfect for a nutritious lunch or light dinner, delivering satisfying flavors and textures.

800 kcal 45 g protein 10 minutes

Ingredients

grilled chicken breast 5 oz
avocado 1/2 fruit
mixed greens 1 cup
cooked brown rice 1 cup
olive oil 1 tbsp
cherry tomatoes 1/4 cup

Method

Prepare the Brown Rice. If you don't have cooked brown rice ready, start by rinsing 1/3 cup of dry brown rice under cold water. Then, add it to a pot with 2/3 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside to cool slightly.
Tip: Use a rice cooker if available to simplify cooking rice perfectly.
Grill the Chicken Breast. Season the 5 oz chicken breast lightly with salt and pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for 5 minutes, then slice thinly.
Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Prepare the Vegetables. Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes. Peel the avocado, remove the pit, and slice it into thin pieces.
Tip: Use a salad spinner to dry greens well and avoid soggy salad.
Assemble the Salad. In a large bowl or plate, layer the mixed greens as the base. Add the cooked brown rice evenly on top. Arrange the sliced grilled chicken breast, avocado slices, and halved cherry tomatoes over the rice and greens.
Tip: Arrange ingredients evenly for a colorful and appetizing presentation.
Dress the Salad. Drizzle 1 tablespoon of extra virgin olive oil evenly over the salad. Optionally, season with a pinch of salt and freshly ground black pepper to taste. Toss gently if desired or serve as is.
Tip: Add a squeeze of lemon juice for extra brightness if you like.

Pro tips

Cook brown rice in advance and store in the fridge to save time.
Let grilled chicken rest before slicing to keep it juicy.