Description
A vibrant, protein-packed salad blending creamy avocado, juicy chicken, and crisp vegetables. This guilt-free dish offers a balanced mix of heart-healthy fats, lean protein, and fresh textures. Perfect for quick lunches or meal prep without heavy dressings.
Ingredients
2 cups cooked and shredded chicken
2 ripe avocados, peeled and diced
1 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 jalapeño (optional, for heat), seeded and minced
Juice of 1 lime
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup fresh cilantro, chopped
1 avocado oil (for grilling chicken)
Instructions
Preheat oven to 350°F (175°C) or heat a skillet for grilling chicken.
Season chicken with salt, pepper, and half the garlic powder. Cook until fully done; let cool.
Halve and dice avocados, gently mashing half to create a creamy base.
In a large bowl, combine chicken, mashed avocado, cherry tomatoes, red bell pepper, red onion, and jalapeño (if using).
Stir in lime juice, remaining garlic powder, salt, pepper, and cilantro.
Mix until well combined, adjusting seasoning to taste.
Serve immediately or refrigerate for up to 48 hours.
Notes
Store in an airtight container for up to 2 days.
Substitute cherry tomatoes with cucumber or shredded carrots for variation.
Add cooked black beans for extra fiber and plant-based protein.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg