This quick and easy chicken salad recipe is perfect for a light lunch or dinner. It's a simple salad of chicken, avocado and mixed greens that are lightly tossed with olive oil and fresh lime juice. Anncoo Journal tops her salad with a bit of mayo for added creaminess and flavor and a few cracks of fresh black pepper. Simple and delicious!
Avocado Chicken Salad
Submitted to Foodista by Anncoo Journal
Serves 2
2 avocados
150-200g (5-7 ounces) chicken breast or thigh, skinless and boneless
100g (3.5 ounces) mixed salad, roughly shredded
A handful of cherry tomatoes, cut to half or quarter
1/4 cup extra virgin olive oil or slightly more
2-3 limes or add to taste
Mayonnaise
A dash of black pepper or mixed herbs
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonnaise and a dash of black pepper over salad and serve.
