Basil-Pesto Chicken & Avocado Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground ginger
For the AIP pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic
- ⅓ cup olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
For the salad
- 5 oz mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 1 english cucumber, thinly sliced
- ¼ red onion, very thinly sliced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. Rub all over with 1 tbsp olive oil, 1/2 tsp salt, and the ground ginger.
- 2
Heat a large skillet over medium-high heat until hot. Add the seasoned chicken breasts and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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