Chicken Avocado Salad
This Chicken Avocado salad is a delicious twist on the traditional BLT. With a balsamic dressing that doubles as a marinade, it is easier and brings all the flavors together. It’s so good you won’t even miss the bread! This salad is also high in protein, healthy fats from avocado and olive oil, and packed with vitamins and antioxidants.
Enjoy!
Serves 2
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
1/3 cup balsamic vinegar
¼ cup California olive oil
2 tablespoons water
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
½ teaspoon salt
4 skinless, boneless chicken thighs
Salad
8 cups mixed lettuce leaves
2 tomatoes, chopped
1 red onion, thinly sliced
1 avocado, sliced
1 cup sugar snaps peas
¼ cup crumbled feta cheese
5 ounces bacon
Directions
Whisk balsamic dressing/marinade ingredients together until well combined.
Pour 2-3 tablespoons of dressing into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside.
Fry bacon until crisp over medium high heat. Drain pan of bacon grease.
Cook chicken fillets until crisp and cooked through (about 7 minutes per side).
Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta. Sprinkle with extra Italian seasoning, salt and pepper to taste.
Drizzle with remaining dressing.
Enjoy!
Make it your own
Add 1 red or yellow nell pepper slice thin.
Add diced fennel, cauliflower or broccoli.
Add sourdough croutons.
Nutritional Information (per serving)
Calories: 520–580
Protein: 32–36g
Carbohydrates: 18–22g
Fat: 36–40g
Fiber: 5–7g