Vegan Avocado Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- ¼ tsp black pepper
For the salad
- 2 ripe avocados, pitted and diced
- 2 stalks celery, thinly sliced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Season the water with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
- 2
Transfer the chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.
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