Walnut Free Chicken Avocado Salad

Total time40 min

Prep time15 min

Cook time20 min

5.0

(7)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!