Fish Free Chicken Avocado Salad

Total time40 min

Prep time15 min

Cook time20 min

5.0

(7)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose 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.
1 tbsp olive oil
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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