Chicken and Avocado Salad with Mixed Greens and Balsamic Vinaigrette
620 kcal · 40 g protein · 10 minutes · 1 servings
A fresh and nutritious salad featuring tender grilled chicken breast, creamy avocado slices, and crisp mixed greens, all brought together with a tangy balsamic vinaigrette. This balanced meal is perfect for a wholesome lunch or light dinner.
620 kcal
40 g protein
10 minutes
Ingredients
- grilled chicken breast 5 oz
- avocado 1/2 fruit
- mixed salad greens 3 cups
- cherry tomatoes 1/2 cup
- balsamic vinaigrette 2 tbsp
Method
-
Prepare the Chicken.
If your chicken breast is not yet grilled, start by seasoning it lightly with salt and pepper. Grill over medium heat for about 6-7 minutes per side until fully cooked (internal temperature of 165°F/74°C). Let it rest for 5 minutes, then slice or cube.
Tip: Use a meat thermometer to ensure the chicken is perfectly cooked and juicy. -
Prepare the Vegetables.
Wash and dry the mixed salad greens thoroughly to avoid sogginess. Slice the avocado in half, remove the pit, and carefully peel the skin. Slice the avocado half into thin slices. Wash the cherry tomatoes and cut them in half.
Tip: Dry greens well using a salad spinner or paper towels for crisp texture. -
Assemble the Salad.
In a large bowl or plate, place the mixed greens as the base. Evenly distribute the grilled chicken pieces, avocado slices, and halved cherry tomatoes on top.
Tip: Arrange ingredients evenly for a colorful and balanced presentation. -
Dress the Salad.
Drizzle the 2 tablespoons of balsamic vinaigrette over the salad just before serving. Toss gently if desired to coat all ingredients evenly.
Tip: Add dressing sparingly at first; you can always add more to taste.
Pro tips
- For extra flavor, marinate the chicken breast in olive oil, garlic, and herbs before grilling.
- Use ripe but firm avocado to avoid mushy texture in the salad.