Lemon-Herb Chicken Salad with Avocado & Toasted Almonds
This vibrant Lemon-Herb Chicken Salad is a refreshing twist on a classic, inspired by Mediterranean flavors yet crafted for quick, wholesome meals at home. With juicy grilled chicken, creamy avocado, crispy greens, and a zesty homemade vinaigrette, it’s ideal for lunch, brunch, or a light dinner. It’s packed with texture and flavor, all made in just over 30 minutes.
Equipment
- Mixing bowls
- Chefs Knife
- Cutting board
- Grill pan or skillet
- Tongs
- Small whisk
- Salad spinner (optional)
Ingredients
For the Salad:
- 2 whole boneless, skinless chicken breasts organic or free-range preferred
- 2 tablespoons olive oil extra virgin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt to taste
- ¼ teaspoon ground black pepper freshly cracked if possible
- 6 cups mixed salad greens washed and dried
- 1 cup cherry tomatoes halved
- 1 whole ripe avocado sliced
- ¼ cup sliced almonds toasted
- ¼ cup crumbled feta cheese optional
For the Dressing:
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon Dijon mustard
- ¼ cup olive oil extra virgin
- 1 teaspoon honey optional, for balanced acidity
Instructions
- Preheat a grill pan or skillet over medium-high heat (about 400°F / 200°C).
- Rub both chicken breasts with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Let them marinate while pan heats.
- Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before slicing.
- While the chicken cooks, prepare the dressing: In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, and honey until emulsified.
- Toast the almonds in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until golden and fragrant. Set aside.
- In a large bowl, combine the mixed greens, cherry tomatoes, and half the sliced avocado. Drizzle with half the dressing and toss gently to coat.
- Top the salad with sliced chicken, remaining avocado, toasted almonds, and optional feta cheese. Drizzle with additional dressing as desired.
Notes
- Swap out feta with goat cheese or omit it for a dairy-free version.
- Add cooked quinoa or farro for a heartier meal.
- Season the salad just before serving to maintain crisp texture in the greens.
Nutrition
Calories: 268kcalCarbohydrates: 8gProtein: 4gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 9mgSodium: 433mgPotassium: 263mgFiber: 1gSugar: 3gVitamin A: 915IUVitamin C: 27mgCalcium: 84mgIron: 1mg
Tried this recipe?Rate this recipe !
