Red Meat Allergy Friendly Chicken Avocado Salad
Total time40 min
Prep time15 min
Cook time20 min
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts
See allKroger Uncooked Boneless Skinless Chicken Breast
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Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- 1 tbsp olive oil
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ tsp garlic powder
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- Ā¼ tsp salt
- Ā¼ 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 6ā7 minutes, until the underside is deep golden and releases easily from the pan.
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