Chopped Chicken Salad with Creamy Avocado Dressing

Ingredients

• 1 cup lettuce (chopped)
• 0.5 cup cherry tomatoes (diced)
• 0.5 cup cucumbers (chopped)
• 1 red onion (sliced)
• 1 red bell pepper (chopped)
• 1 lb boneless chicken breast (cut into cubes)
• salt (to taste; for marinating and dressing)
• black pepper (to taste; for marinating and dressing)
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp oil (for cooking the chicken)
• 1.5 avocado (for the dressing)
• 0.333333 cup extra virgin olive oil (for the dressing)
• 1 tbsp lemon juice (use 1–2 tablespoons, adjusted according to taste)
• 1 tbsp Dijon mustard (for the dressing)
• 2 tbsp mayonnaise (for the dressing)

Steps

1. 1

   Marinate the cubed chicken breast with salt, black pepper, Cajun seasoning, garlic powder, and onion powder, coating the pieces evenly.

2. 2

   Heat the oil in a skillet. Add the seasoned chicken and cook for 10–15 minutes, or until the chicken is fully cooked.

3. 3

   In a serving bowl, add the chopped lettuce, diced cherry tomatoes, chopped cucumbers, chopped red bell pepper, sliced red onion, and cooked chicken.

4. 4

   Prepare the dressing by blending the avocado, extra virgin olive oil, Dijon mustard, mayonnaise, salt, black pepper, and lemon juice until blended and creamy.

5. 5

   Pour the dressing over the prepared salad and mix well. Serve fresh.

Notes

The source does not specify a chicken cooking temperature or a precise dressing blending time. Adjust the lemon juice between 1 and 2 tablespoons according to taste.

Nutrition per serving

• main
• salad
• chicken
• high-protein
• summer
• skillet-cooked
• fresh
• gluten-free