Whole30 Chicken Salad Recipe With Avocado

This Whole30 chicken salad recipe with avocado is delicious.

I love clean and tasty recipes. And this chicken avocado green salad recipe is just that and more. 

 It’s very flavorful and satisfying but simple enough for anyone to make. It’s not often that a delish meal like this one only takes a few ingredients to make. 

And by the way, this healthy salad recipe is keto-friendly, and Paleo too. If you are looking for a salad recipe for any of those low-carb meal plans, this is it. 

This chicken avocado salad recipe makes the perfect healthy light lunch or dinner. It’s savory and rich in protein and healthy fat, making it an ideal meal for those looking to lose weight. 

Because it’s pretty filling too, you won’t be feeling hungry after eating this salad. And that’s a huge plus on any diet plan. 

Rest assured, this recipe will leave you completely satisfied and happy for long. There’s not a better low-carb balanced meal for your clean eating meal plan than this salad recipe. 

Print Recipe

Whole30 Chicken Salad Recipe With Avocado

This whole30 chicken salad recipe with avocado is so delicious you'll want to make it again and again. Perfect for a light lunch or dinner. This recipe is also paleo and keto-friendly.

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

00 minute

Servings

servings

Ingredients

Chicken Breast (Serves 2)

• 6 oz free-range organic chicken breasts
• 2 tbsp hot sauce
• 1 tsp freshly ground black pepper
• 1 tsp Kosher salt

Salad

• 5 cups lettuce — chopped
• 1 cup cucumber — sliced
• 1/2 small avocado — sliced
• 1/2 cup red onions — sliced
• 1/2 cup cherry tomatoes

Salad Dressing

• 1 tbsp freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp red crushed pepper
• 1/2 tsp fresh ground black pepper to taste
• 1/2 tsp Kosher salt to taste

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 15 minutes Passive Time 00 minute Servings servings Ingredients Chicken Breast (Serves 2) 6 oz free-range organic chicken breasts 2 tbsp hot sauce 1 tsp freshly ground black pepper 1 tsp Kosher salt Salad 5 cups lettuce — chopped 1 cup cucumber — sliced 1/2 small avocado — sliced 1/2 cup red onions — sliced 1/2 cup cherry tomatoes Salad Dressing 1 tbsp freshly squeezed lemon juice 2 tbsp extra virgin olive oil 1/2 tsp red crushed pepper 1/2 tsp fresh ground black pepper to taste 1/2 tsp Kosher salt to taste

Instructions

1. Heat the grill to medium-high. Season the chicken with fresh ground pepper, oregano, and salt. Grill the chicken covered, turning halfway through until golden. Make sure it's fully cooked and no meat is coming out pink, about 15 to 20 minutes. Remove from the grill and let it rest for 5 minutes, then slice.
2. While the chicken is being grilled, whip up the dressing. In a small bowl, whisk olive oil, lemon juice, and balsamic vinegar. Season it with salt and pepper.
3. Prepare two salad bowls and fill them with lettuce, cucumbers, tomatoes, and avocado. Top with sliced chicken and drizzle the dressing before serving.

Recipe Notes

Nutrition Info Per Serving — Calories: 360, Fat: 23g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 774mg, Carbohydrates: 10g, Fiber: 5g, Sugar: 6g, Protein: 27g