Loaded Salads Recipe

Save Recipe

Loaded Chicken Avocado Salad



For Salad:

2 skinless, boneless breasts of chicken

pepper and salt as desired

Olive oil, 1 tbsp

6 cups mixed greens (lettuce, spinach, arugula)

1 big avocado, chopped

1 cup halved cherry tomatoes

1/2 cup fresh, canned, or frozen and thawed corn kernels

1/4 cup finely sliced red onion

1/4 cup feta cheese crumbles

1/4 cup finely minced fresh cilantro

For Dressing:

Olive oil, 3 tablespoons

2 teaspoons of lemon juice, fresh

1 minced garlic clove

pepper and salt as desired


1. Set the oven temperature to 375°F (190°C).

2. Add salt and pepper to the chicken breasts. 1 tablespoon of olive oil is heated at medium-high heat in a pan. Add the chicken breasts and cook for 5 to 6 minutes on each side until the middle is no longer pink. Slice them after removing them from the skillet and allowing them to rest for a while.

3. Get the salad ingredients ready while the chicken is cooking. Combine the mixed greens, diced avocado, cherry tomatoes, corn, red onion, feta cheese, and cilantro in a large salad dish.

4. Combine the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl to make the dressing.

5. Cut the chicken into thin strips when it has rested.

6. Pour the dressing over the salad and mix well.

7. Spread the salad between the dishes. Slices of cooked chicken should be placed on each plate.

8. Immediately serve the loaded chicken avocado salad and savour it!

You can alter this recipe by including your preferred components, such as nuts, seeds, or additional vegetables. Tofu or prawns on the grill are other options for protein. Enjoy your wholesome and delicious salad!


Keywords: loaded chicken salad recipe, loaded egg salad, loaded egg salad recipe