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.
Servings: 4
Ingredients
For the Salad Dressing:
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey optional
- 2 cloves garlic 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.
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
