Creamy Avocado Chicken Salad
You need to try this creamy avocado chicken salad that will make your “boring salad lunch” a super yummy time that has nothing plain and boring about.
Like every summer, I take all my salad recipes to the table. This is the time of the year when lighter food is our craving to contrast the hot days.
My main problem with eating salad every day is the lack of protein that I usually get from a standard green salad. The problem with this is that after 2 hours of eating my salad I get hungry again. But this avocado chicken salad has protein and good fats, and so it has all you need to get a fulfilling lunch.
Talking about the protein factor, the chicken in this recipe can be easily the leftover chicken that is waiting for a second chance in your fridge. If you want to cook the chicken for this recipe you will only need the classical salt and pepper seasoning, and cook it in a skillet. The flavor of this recipe comes from the avocado vinaigrette.
I could live for the dressing of this salad. It is the definition of the “creaminess” word. It is a reinterpretation of the classic vinaigrette but with an avocado that brings all flavors together. It is special and I could pour it into every single one of my meals. I like to add a little bit of water to get a more liquid — but yet creamy — vinaigrette. You can decide the final texture of your creamy avocado vinaigrette.
Right now I’m in a “burrito phase” where I put everything I cook inside a tortilla. So…. I will put some pics of my avocado chicken salad burrito. I know it is super weird but it tastes so good. Especially with some Mexican salsa on top.
I hope you enjoy this delicious and proteic salad for this summer!
- 300 gr chicken breast
- ½ avocado cut into dices
- ½ onion cut into small dices
- 4 Palm hearth cut into pieces
- 5-7 cherry tomatoes cut into halves
- 1 cup romaine lettuce
- 1 cup purple lettuce
- ½ cup arugula
- Salt and Pepper
- Olive oil
- ½ avocado
- ¼ cup fresh coriander
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp water
- 1 garlic
Cook the chicken previously seasoned with salt and pepper in a griller. (if you are going to use leftover chicken this is a step less)
In a big plate place the lettuce and the arugula as a “base” for the salad.
Place on top all the veggies (avocado, onion, tomatoes and palm hearth)
Cut the chicken and place it on top of the salad and drizzle a little bit of olive oil.
Place all the ingredients for the avocado vinaigrette into a food processor and mix them until you get a homogeneous paste. If you want a more liquid vinaigrette you can add a bit more of water.