Chicken and Avocado Power Salad
Cooked chicken and avocado served with fresh greens in a vinaigrette dressing.
Benefits
High in fibre and protein, which helps to aid in digestion to keep the gut healthy and maintain satiety throughout the day.
Good source of omega 3s and oleic acid, which has been proven to help heart health and reduce the risk of cardiovascular disease.
Ingredients

Instructions
Step 1/3
Prepare Dressing and Salad Ingredients
- 2 tsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 50g Mixed Greens
- 1 Small Avocado
- 40g Cherry Tomatoes
- 1/2 Small Cucumber
- 1/4 Bell Pepper
- 1/2 Small Red Onion
- 15g Feta Cheese
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing. Set aside. In a large bowl or plate, arrange the mixed greens as the base. Add in the avocado, cherry tomatoes, cucumber, bell pepper, red onion, and crumbled feta cheese.
Step 2/3
Cook Chicken
- 1 tsp Olive Oil
- 150g Chicken Breast
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
In a pan, heat a small amount of olive oil over medium heat. Season the chicken with paprika, garlic powder, onion powder, salt and pepper and cook for about 7 minutes each side, or until chicken is fully cooked through and inside reaches an internal temperature of 165°F. Let chicken rest for 5 minutes before slicing.
Step 3/3
Dress and Serve
Add the chicken to the salad, drizzle the dressing over the salad and toss gently to coat everything evenly. Garnish with fresh herbs if desired, and serve immediately.

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