Candida Diet Friendly Chicken Avocado Salad

Total time40 min

Prep time15 min

Cook time20 min

Candida Diet Friendly Chicken Avocado Salad

Eating to keep candida in check doesn't mean settling for bland, joyless meals — this salad is proof of that. Crispy-seared chicken breast sits over a generous bed of mixed greens with creamy avocado, juicy cherry tomatoes, and cool cucumber slices, making every forkful feel genuinely satisfying. The homemade dressing is where this recipe really shines for anyone watching their diet closely: it's a simple whisk of olive oil, apple cider vinegar, and Dijon mustard — no added sugars, no mystery ingredients, nothing that would raise a red flag. Apple cider vinegar in particular is a smart choice here, as it's widely embraced in anti-candida eating for its properties, and it gives the dressing a bright, tangy lift that ties the whole bowl together. Cooking the chicken yourself means you control every seasoning — just garlic powder, salt, and pepper — so there are no hidden fillers or starchy coatings to worry about. The recipe makes four servings, so it's easy to prep for the week and keep clean, satisfying lunches within arm's reach. Fresh parsley on top adds a pop of color and a herby finish that makes this feel like something you'd order at a restaurant, not just a diet-friendly compromise.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper
½ tsp garlic powder

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

8 cups mixed greens
2 ripe avocados, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1 english cucumber, thinly sliced

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season all over with the salt, black pepper, and garlic powder.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.

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