Chopped Chicken Salad with Creamy Avocado Dressing
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
For the Chicken
<span class="mceItemHidden" data-mce-bogus="1"><span></span>2 small chicken breastskinless boneless</span>
salt & pepper to taste
For the Salad
For the Avocado Dressing
1small ripe avocado
1/4cupcilantrostems and leaves
2tablespoonsplain low-fat yoghurt or sour-cream
1/4cupwateror as needed
salt and pepper to taste
<span class="mceItemHidden" data-mce-bogus="1"><span></span>To cook chicken: In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board. Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl.
To make dressing: Combine all the ingredients for the dressing in a blender or food processor. pulse for 1 minute or until the dressing is creamy. Add more water as needed. Dressing will keep fresh covered in the fridge for up to 1 week.
To assemble: Serve salad in a large bowl or assemble into two small salad plates. Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese. Serve with dressing on the side or drizzle dressing onto salads.
The salad without the avocado is just 311 calories, assuming you add the feta cheese. The avocado dressing recipe is enough for two salads and is 190 calories per serving, assuming you use all the dressing on the salads. Keep in mind the calories and fats in avocados are naturally high and good for you!