Ingredients
Chicken breast
2 medium ripe avocados
4 cups mixed greens
1 cup halved cherry tomatoes
1/2 cucumber, sliced
1/4 red onion, finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 375°F (190°C) or prepare a poaching method
Season chicken breast with salt and pepper, then cook until golden (grilled/poached)
Dice cooled chicken into bite-sized pieces and set aside
Chop avocados gently to maintain chunks
In a large bowl, combine greens, cherry tomatoes, cucumber, and red onion
Add diced chicken and avocado to the salad
In a small bowl, mix lemon juice, olive oil, salt, and pepper for the dressing
Pour dressing over the salad, then toss gently
Portion into meal containers and refrigerate if needed
Notes
Chicken can be grilled or poached for varied flavor
Dressing can be adjusted to preferences (add more lemon or oil)
Keep avocado separate until serving to prevent browning
Store in airtight containers for up to 2 days
Vegetarian option: substitute chicken breast with 1 can chickpeas
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: One full recipe (2 servings)
- Calories: 750
- Sugar: 3g
- Sodium: 1100mg
- Fat: 50g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 75g
- Cholesterol: 300mg