Chicken and Avocado Salad

Name: Chicken and Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Chicken breast 1.5 lbs; Avocado 1; Celery 2 ½ cups; Precooked chickpeas (drained weight) 1.3 cups; Arugula 3 cups; Lemon juice to taste; Lemon peel to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 ½ tbsp; Lemon juice 0.1 cup; Fine salt to taste; Black pepper to taste

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

How to satisfy your appetite with something fresh, light, and nutritious? Simple, with the chicken and avocado salad! A main dish perfect for the warm season because it's easy to prepare and transport, whether for an office lunch or a picnic. Along with the benefits of white meat and avocado, rich in good fats, it also includes the properties of chickpeas, celery, and arugula, which provide the body with a good dose of vitamins, minerals, fiber, and antioxidants. A genuine and healthy mix enhanced by a simple dressing made with extra virgin olive oil and lemon. Boost your energy with the chicken and avocado salad and try these tasty variations for all seasons:

Tasty chicken salad
Chicken and zucchini salad
Chicken and apple salad
Crispy chicken salad with vinaigrette
Chicken and watermelon salad

INGREDIENTS

Chicken breast 1.5 lbs (650 g)

Avocado 1

Celery 2 ½ cups (250 g)

Precooked chickpeas 1.3 cups (200 g) - (drained weight)

Arugula 3 cups (80 g)

Lemon juice to taste

Lemon peel to taste

Fine salt to taste

Black pepper to taste

For the Dressing: Extra virgin olive oil 3 ½ tbsp (50 g); Lemon juice 0.1 cup (35 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Chicken and Avocado Salad

To prepare the chicken and avocado salad, first divide the whole chicken breast into 2 parts 1, then cut them in half horizontally to get 4 slices 2. Salt and pepper the slices on both sides 3.

Place the chicken breasts on a hot grill 4 and cook on high heat for 5-6 minutes, then flip them 5 and lower the heat. Continue cooking, flipping the chicken breasts every 10 minutes; it will take about 30 minutes, but the time may vary depending on the thickness of the slices 6.

In the meantime, prepare the other ingredients: remove the strings from the celery stalks with a peeler 7, then cut them into pieces about 0.5-1 inch long 8. Cut the avocado in half and remove the pit 9.

Peel the flesh 10 and cut it into cubes 11. Transfer the avocado to a bowl and sprinkle a few drops of lemon juice to prevent it from browning 12.

Next, prepare the dressing: pour the oil and lemon juice into a bowl 13, salt, pepper 14, and whisk 15.

When the chicken is cooked, cut it into strips 16. You are ready to assemble the salad: combine the celery, pre-cooked chickpeas 17, and avocado in a large bowl 18.

Add the washed and dried arugula 19 and the chicken 20, then add a hint of flavor with grated lemon zest 21.

Finally, dress with the dressing 22 and mix everything together 23. Your chicken and avocado salad is ready to be served 24!

Storage

It is recommended to consume the chicken and avocado salad immediately.

You can prepare the various ingredients in advance and add the dressing just before serving.

Advice

You can replace celery and arugula with other vegetables of your choice, such as fennel and lettuce, or add cherry tomatoes.

Instead of chickpeas, you can use cannellini beans.

For the translation of some texts, artificial intelligence tools may have been used.