Description
This delicious, loaded salad is dressed up with a zesty, creamy avocado lemon vinaigrette. Gluten free!
Ingredients
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For the Salad
- 2 boneless, skinless chicken breasts
- 1 large avocado, cored and diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup pitted kalamata olives
- 1/2 cup English cucumber, halved and sliced
- 1/2 cup feta cheese, crumbled
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh oregano, roughly minced
- 4 cups romaine lettuce, sliced
- 2 cups mixed spring greens
For the Avocado Vinaigrette
- 1 large, ripe avocado, cored
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1 tablespoon freshly squeezed lemon juice
- Coarse salt, ground black pepper to taste
Instructions
- Pat chicken breasts dry and sprinkle both sides liberally with coarse salt and black pepper.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add chicken and cook until the temperature reaches 165°F, about 5-6 minutes per side. Remove from pan and let rest for five minutes. Slice and chill until ready to serve.
- In a food processor or blender, blend together ingredients for vinaigrette until completely combined.
- Toss all ingredients, including sliced chicken, for the salad and avocado vinaigrette together in a large bowl. Add an extra drizzle of balsamic vinegar if desired and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes