Recipes
Chopped Chicken Salad With Creamy Avocado Lime Dressing
A refreshing low-fat chopped chicken, tomato, and onion salad topped with a healthy creamy avocado dressing.
Ingredients:
For the Chicken
- small boneless chicken breast
- 1 tablespoon olive oil
- 1/2 tsp italian seasoning
- 1/2 paprika optional
- 1/4 tsp garlic powder
- salt & pepper to taste
- For the Salad
- 4 cups chopped lettuce
- 2 cups baby spinach optional
- 1/2 red onion sliced
- 1/2 cup tomatoes diced
- 1/4 cup feta cheese optional
For the Avocado Dressing
- 1 small ripe avocado
- 1/4 cup cilantro stems and leaves
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons plain low-fat yoghurt or sour-cream
- 2 tbsp lime juice
- 1/4 cup water or as needed
- salt and pepper to taste
Instructions:
To cook chicken:
- In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in a pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board.
- Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl.
To make dressing:
- Combine all the ingredients for the dressing in a blender or food processor.
- Pulse for 1 minute or until the dressing is creamy. Add more water as needed.
- Dressing will keep fresh covered in the fridge for up to 1 week.
To assemble:
- Serve salad in a large bowl or assemble into two small salad plates.
- Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese.
- Serve with dressing on the side or drizzle dressing on salads.