This Green Salad with Avocado and Chicken is loaded with juicy, golden chicken, creamy avocado slices, and crisp greens. It’s all tied together with a zesty lemon Dijon dressing that’s just the right balance of tangy and smooth.
This is a fresh, flavor-packed meal that’s so simple to throw together. Perfect for busy weeknights or a quick lunch that doesn’t feel like an afterthought.
Here is Why This Recipe Works
Flavor-packed dressing: The lemon-Dijon dressing is tangy, smooth, and way better than anything you’d find bottled on a store shelf.
Quick and versatile: Whether you’ve got leftover grilled chicken or just picked up a rotisserie, this salad adapts to whatever’s in the fridge.
Creamy avocado goodness: Because everything’s better with avocado, right? It adds a silky texture that makes the salad extra satisfying.
Minimal fuss: Pre-washed greens, a quick shake of the dressing, and done! This salad doesn’t demand an hour of prep.
The Ingredients
- Meat: Chicken breasts (or rotisserie chicken)
- Produce: Mixed salad greens, red onion, avocado, garlic, lemon
- Pantry: Olive oil, honey, salt, pepper
- Condiments: Dijon mustard
This is a great recipe for leftover chicken. A huge time saver is to keep several roasted or grilled chicken breast in the refrigerator for quick lunches. You can make things like chicken curry sandwiches, chicken chipotle pasta, or salads like this healthy mixed green salad with avocado.
Variations
Southwest Chicken Salad: Add ½ cup of black beans, ½ cup of corn kernels, and a sprinkle of chopped cilantro.
Greek-Inspired Chicken Salad: Mix in ½ cup of sliced cucumber, ¼ cup of Kalamata olives, and a handful of crumbled feta cheese.
Spicy Thai Chicken Salad: Toss in ½ cup of shredded carrots, a handful of fresh basil leaves, and a sprinkle of chopped peanuts. Swap the dressing for a spicy peanut sauce, and top with sliced green onions.
Tips for Success
- Look for avocados that yield slightly to gentle pressure but aren’t mushy. Too soft, and they’ll be tricky to slice!
- Use pre-cooked chicken for convenience. Rotisserie chicken is perfect here if you’re in a hurry; just shred or chop it and toss it in.
- Make the dressing ahead of time. Shaking up the lemon-Dijon dressing a few hours early lets the flavors meld.
- Mix a small amount of dressing with the greens before adding the avocado and chicken on top.
Storage
To keep leftovers fresh, store each component separately for best results:
Salad Greens and Avocado: Place any leftover greens and avocado in an airtight container, but note that avocado will brown after a day. For best freshness, add a squeeze of lemon juice over the avocado slices before storing.
Dressing: Store the dressing in a small jar with a lid in the refrigerator. It will stay fresh for up to a week. Just give it a good shake before using again.
Chicken: If you have leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, place the chicken in a freezer-safe container and freeze for up to 3 months..
Mixed Green Salad with Chicken
This Green Salad with Avocado and Chicken is proof that eating your greens doesn’t have to be boring. It’s fresh, fast, and totally customizable—perfect for those “what’s-for-lunch” moments.
More Salad Recipes We Are Sure you Will Love:
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Green Salad with Avocado and Chicken
Ingredients
For the Salad Dressing:
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey optional
- 2 garlic cloves grated or minced
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Salad:
- 10 ounces mixed salad greens 2 bags
- 1/2 red onion thinly sliced
- 1 large avocado seed removed and sliced
- 2 large chicken breasts cooked (8-oz. each)(see notes to cook)
Instructions
For the Salad Dressing:
- Add all the ingredients into a small lidded jar and shake well to blend.
For the Salad:
- Slice the chicken into bite size pieces and set aside. Cut the avocado in half, remove the seed and slice. Set aside.
- In a large salad bowl, add the mixed greens and onion slices.
- Add the chicken and avocado slices
- Pour about 1/2 of the dressing on the greens and toss well.
For Individual Salad Servings:
- Divide the greens equally between four salad plates and top each salad with 1/4 of the chicken and 1/4 of the avocado slices.
- Transfer the salad dressing to a small pitcher and allow each guest to add a portion to their salad.
Notes
- The small amount of honey balances the tartness of the lemon juice without making the dressing overly sweet.
- If you are on a ketogenic diet then eliminate the honey from the salad dressing.
- Choose your favorite salad mix. A bag of pre-washed salad greens will weigh about 5 to 7 ounces.
- When choosing a ripe avocado, select one with a darker skin, place it in the palm of your hand and gently squeeze with only the hand and not the fingers. If it is ripe you will feel a slight give or a softness to the avocado. It is ready to eat.
- To quickly grill chicken breasts, heat a saute pan over medium heat. Season the chicken with salt. Oil the pan, then place the chicken in the pan. Cook for 8 to 9 minutes on one side then flip it and cook for another 5 to 6 minutes.
- Rotisserie chicken works well for this salad.
