Avocado chicken salad is probably the easiest dish to make for dinner or lunch. This is one of filling and delicious healthy salads to prepare! This chicken and avocado salad with yogurt dressing has a light and lovely taste.
Course: dinner, Salad
Cuisine: European cuisine
Keyword: easy, gluten free, healthy, keto, quick
2big chicken breasts
2small green apples
1/2Roma salad head
For the yogurt dressing:
125gGreek yogurt/4.41 oz
1tbspEnglish mustard or Dijon mustard
Put chicken breasts in boiling water, so it covers the chicken. Add a pinch of salt. Cook about 20-30 minutes until no longer pink inside.*
Meanwhile, peel apples, remove the core. Cut apples in smaller cubes.
Cut avocado in half lengthwise. Remove the pit. Scoop the flesh of avocado and cut in small cubes.
Mix avocado and apples with one tbsp of lemon juice to prevent from browning.
Cut celery stalk in pieces. Chop Roma salad.
Gently whisk all of the dressing ingredients and set aside.
When chicken is cooked, remove it from water and let it cool for about 10 minutes.
Cut chicken into stripes and put in a salad bowl. Add cut apples, avocado, salad leaves and celery. Cover with yogurt sauce and combine.
Serve in individual plates, sprinkled with walnuts and sunflower seeds.
*Alternatively bake at 355 F / 180 C for about 20 minutes until no longer pink.