Delicate salad with chicken and avocado


  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 4 cups mixed greens
  • 1 ripe avocado, peeled and sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • Lemon vinaigrette dressing (recipe below)

For the Lemon Vinaigrette Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, or until golden brown.
  3. Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken is cooked through.
  4. Remove the skillet from the oven and let the chicken rest for 5-10 minutes. Slice the chicken into bite-sized pieces.
  5. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, feta cheese, and sliced almonds.
  6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  7. Drizzle the lemon vinaigrette over the salad and toss to combine.
  8. Add the sliced chicken to the salad and serve immediately.

Enjoy your Delicate Salad with Chicken and Avocado!

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