Chicken and Avocado Salad

Name: Chicken and Avocado Salad
Cook time: 30 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breast; 1/2 teaspoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 ripe avocado; 1 cup mixed greens; 1/2 cup diced red onion; 1/4 cup chopped toasted almonds; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon mayonnaise; Salt and pepper to taste

30 min

Rip the avocado from its skin and gently peel it, releasing a tender, buttery aroma. A light drizzle of citrus dressing brings out the delicate flavors within the tender chicken and creamy avocado. In this refreshing salad, the textures of juicy chicken and silky avocado melt together in a harmonious bite. The crunchy red onion and toasted almonds add a satisfying contrast, elevating the dish with their satisfying crunch.

Ingredients

1 pound boneless, skinless chicken breast
1/2 teaspoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado
1 cup mixed greens
1/2 cup diced red onion
1/4 cup chopped toasted almonds
2 tablespoons freshly squeezed lemon juice
1 tablespoon mayonnaise
Salt and pepper to taste

Method

1Preheat the grill to medium-high heat (400°F) and season the chicken breast with salt, pepper, and smoked paprika. Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
2Let the chicken rest for 5-7 minutes before slicing it thinly against the grain.
3Meanwhile, peel and dice the avocado and place it in a large bowl with the mixed greens, red onion, and chopped almonds.
4Drizzle the lemon juice and mayonnaise over the top and toss gently to combine.
5Season the salad with salt and pepper to taste.
6Thinly slice the grilled chicken and place on top of the salad, arranging in a neat row.
7Toss the salad gently before serving, ensuring the chicken and avocado are evenly distributed.