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Green salad with avocado and chicken

Green Salad with Avocado and Chicken

This simple Green Salad with Avocado and Chicken is the perfect lunch or light dinner. A tangy, slightly sweet vinaigrette perfectly compliments the salad. If you are on a ketogenic diet, eliminate the honey and the only carbs will come from healthy vegetables.
4.92 from 24 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 441kcal
Author: Pat Nyswonger

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

  1. The small amount of honey balances the tartness of the lemon juice without making the dressing overly sweet.
  2. If you are on a ketogenic diet then eliminate the honey from the salad dressing.
  3. Choose your favorite salad mix. A bag of pre-washed salad greens will weigh about 5 to 7 ounces. 
  4. 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.
  5. 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.
  6. Rotisserie chicken works well for this salad. 

Nutrition

Serving: 1Salad | Calories: 441kcal | Carbohydrates: 14g | Protein: 21g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 28g | Cholesterol: 51mg | Sodium: 440mg | Fiber: 4g | Sugar: 7g