Healthy Chicken Avocado Power Salad – Fresh, Filling, and Full of Flavor

This salad is the kind of meal that makes you feel good after you eat it—light but filling, fresh but satisfying. It brings together juicy chicken, creamy avocado, crunchy veggies, and a bright lemon-garlic dressing. Everything comes together in about 30 minutes, and you don’t need anything fancy.

It’s great for lunch, dinner, or a make-ahead meal that won’t weigh you down. If you love a salad that eats like a meal, this one belongs in your regular rotation.

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Healthy Chicken Avocado Power Salad – Fresh, Filling, and Full of Flavor

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Ingredients

• Cooked chicken: 2 cups, shredded or chopped (grilled, roasted, rotisserie, or poached)
• Ripe avocados: 2 medium, diced
• Mixed greens: 6–8 cups (spinach, arugula, romaine, or a spring mix)
• Cherry tomatoes: 1 cup, halved
• Cucumber: 1 medium, chopped
• Red onion: 1/4 small, thinly sliced
• Cooked quinoa (optional): 1 cup, cooled, for extra fiber and heft
• Fresh herbs: 1/4 cup chopped cilantro or parsley
• Toasted nuts or seeds: 1/4 cup (almonds, pumpkin seeds, or sunflower seeds)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper

Instructions

• Make the dressing: In a small jar, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper.Seal and shake until creamy. Taste and adjust salt or lemon.
• Prep the greens and veggies: Rinse and dry greens well. Halve tomatoes, chop cucumber, and thinly slice red onion.Chop herbs.
• Cook or prep the chicken: If using leftover or rotisserie chicken, shred or chop it. If cooking fresh, season lightly with salt and pepper, sear in a skillet, and let it rest before slicing.
• Toast the nuts or seeds: Warm a dry skillet over medium heat. Toast nuts or seeds 2–3 minutes until fragrant.Let cool.
• Dice the avocados: Cut avocados just before assembling. Gently toss with a tiny splash of lemon to prevent browning.
• Assemble the base: In a large bowl, add greens, tomatoes, cucumber, red onion, and herbs. If using quinoa, add it now.
• Dress the greens: Drizzle in about half the dressing and toss until lightly coated.You want sheen, not soggy leaves.
• Add protein and avocado: Top with chicken and avocado. Drizzle a little more dressing over the top.
• Finish with crunch: Sprinkle toasted nuts or seeds. Add crumbled feta if using.
• Serve right away: Plate the salad and season with a pinch of salt and pepper.Add extra lemon if you like it brighter.

What Makes This Recipe So Good

• Balanced and satisfying: Lean protein, healthy fats, and fiber keep you full without feeling heavy.
• Fresh, clean flavors: Lemon, garlic, and herbs brighten the salad and make the avocado and chicken pop.
• Meal prep friendly: The components keep well if you store them properly, so you can build bowls all week.
• Flexible: Swap greens, add grains, or use leftover chicken. It’s easy to adapt to your pantry and tastes.
• Quick and simple: Basic ingredients, easy steps, and a no-fuss dressing you shake in a jar.

What You’ll Need

• Cooked chicken: 2 cups, shredded or chopped (grilled, roasted, rotisserie, or poached)
• Ripe avocados: 2 medium, diced
• Mixed greens: 6–8 cups (spinach, arugula, romaine, or a spring mix)
• Cherry tomatoes: 1 cup, halved
• Cucumber: 1 medium, chopped
• Red onion: 1/4 small, thinly sliced
• Cooked quinoa (optional): 1 cup, cooled, for extra fiber and heft
• Fresh herbs: 1/4 cup chopped cilantro or parsley
• Toasted nuts or seeds: 1/4 cup (almonds, pumpkin seeds, or sunflower seeds)

Lemon-Garlic Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper

Optional add-ins: Crumbled feta, sliced radishes, roasted corn, chopped bell pepper, or a squeeze of lime.

Instructions

1. Make the dressing: In a small jar, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper.

   Seal and shake until creamy. Taste and adjust salt or lemon.

2. Prep the greens and veggies: Rinse and dry greens well. Halve tomatoes, chop cucumber, and thinly slice red onion.

   Chop herbs.

3. Cook or prep the chicken: If using leftover or rotisserie chicken, shred or chop it. If cooking fresh, season lightly with salt and pepper, sear in a skillet, and let it rest before slicing.
4. Toast the nuts or seeds: Warm a dry skillet over medium heat. Toast nuts or seeds 2–3 minutes until fragrant.

   Let cool.

5. Dice the avocados: Cut avocados just before assembling. Gently toss with a tiny splash of lemon to prevent browning.
6. Assemble the base: In a large bowl, add greens, tomatoes, cucumber, red onion, and herbs. If using quinoa, add it now.
7. Dress the greens: Drizzle in about half the dressing and toss until lightly coated.

   You want sheen, not soggy leaves.

8. Add protein and avocado: Top with chicken and avocado. Drizzle a little more dressing over the top.
9. Finish with crunch: Sprinkle toasted nuts or seeds. Add crumbled feta if using.
10. Serve right away: Plate the salad and season with a pinch of salt and pepper.

    Add extra lemon if you like it brighter.

Keeping It Fresh

• Store components separately: Keep greens, chopped veggies, chicken, and dressing in separate containers. Combine just before eating.
• Dress as you go: Dressing breaks down greens. Toss only what you’ll eat right away.
• Avocado strategy: Cut avocados at the last minute.

  If prepping ahead, store diced avocado with lemon juice, pressed under plastic wrap to limit air exposure.

• Fridge life: Chicken keeps 3–4 days. Cooked quinoa keeps 4–5 days. Greens should be dry and used within 3–4 days.
• Lunch packing tip: Layer in a jar: dressing, sturdy veggies, quinoa, chicken, then greens on top.

  Add avocado and nuts just before eating.

Health Benefits

• Lean protein: Chicken supports muscle repair and helps keep hunger steady.
• Healthy fats: Avocado and olive oil provide monounsaturated fats that support heart health and keep you satisfied.
• Fiber and micronutrients: Greens, tomatoes, and cucumber add fiber, potassium, vitamin C, and antioxidants.
• Balanced macros: Protein, fat, and carbs (especially if you add quinoa) create a steady energy curve.
• Lower-sodium control: Making your own dressing keeps salt in check compared to store-bought bottles.

Pitfalls to Watch Out For

• Overdressing: Too much dressing makes the salad soggy and heavy. Start small and add more if needed.
• Unripe or overly ripe avocado: Hard avocados lack flavor; mushy ones fall apart. Look for slight give when pressed.
• Warm ingredients on greens: Hot chicken wilts the salad.

  Let it cool to warm-room temp before adding.

• Skipping seasoning: A pinch of salt and a squeeze of lemon at the end can wake up all the flavors.
• Uneven texture: Aim for a mix of creamy, crunchy, and juicy elements. Nuts, seeds, and herbs make a big difference.

Alternatives

• Protein swaps: Use turkey, canned tuna, grilled shrimp, or crispy chickpeas for a plant-based option.
• Greens: Try chopped romaine for crunch, arugula for peppery bite, or massaged kale for a sturdier base.
• Dressing: Swap lemon with lime, use red wine vinegar, or make a creamy Greek yogurt dressing with garlic and herbs.
• Add grains: Farro, brown rice, or barley add chew and extra fiber.
• Dairy or dairy-free: Feta or goat cheese add tang. Skip cheese and add extra nuts or seeds for richness.
• Low-carb tweak: Skip grains and load up on extra greens, cucumber, and avocado.

FAQ

Can I use store-bought dressing?

Yes, but choose one with simple ingredients and healthy fats.

A lemon or balsamic vinaigrette works well. Taste it first so you can balance the acid and salt in the salad.

How do I cook the chicken for the best flavor?

Season chicken breasts with salt, pepper, garlic powder, and a drizzle of olive oil. Sear 5–6 minutes per side in a hot skillet, then rest before slicing.

Grilling adds a nice smoky edge if you have the time.

How can I make this salad vegan?

Swap the chicken for crispy chickpeas or marinated tofu, use maple syrup instead of honey, and skip the cheese. Add pumpkin seeds for extra protein and crunch.

What if I don’t like raw onion?

Soak thinly sliced red onion in cold water for 10 minutes to mellow the bite. Or use finely sliced scallions for a gentler flavor.

How do I keep avocado from browning?

Toss diced avocado with lemon or lime juice and store tightly covered with plastic wrap pressed onto the surface.

Cut it fresh when possible for the best texture.

Is this salad good for meal prep?

Absolutely. Prep the components ahead, keep the dressing on the side, and assemble when you’re ready to eat. Add avocado and nuts right before serving.

In Conclusion

This Healthy Chicken Avocado Power Salad is simple, colorful, and genuinely satisfying.

With a handful of fresh ingredients and a bright homemade dressing, you get a meal that feels fresh any day of the week. Keep it basic or customize it with grains, herbs, or a different protein. Either way, it’s a reliable go-to when you want something wholesome that still tastes great.