Chicken Avocado Cucumber Salad
Description
This Chicken Avocado Cucumber Salad is a light, refreshing, and nutritious meal packed with protein, healthy fats, and fresh vegetables. It features tender, juicy chicken breast, creamy avocado, crisp cucumber, and a tangy homemade dressing. This salad is perfect for lunch, dinner, or meal prep and can be enjoyed on its own or served with whole-grain toast or crackers.
Ingredients
For the Salad:
2 chicken breasts, cooked and shredded (or grilled and chopped)
1 large avocado, diced
1 cucumber, diced
½ red onion, finely chopped
½ cup cherry tomatoes, halved (optional)
¼ cup fresh cilantro or parsley, chopped
¼ cup crumbled feta cheese (optional)
2 tbsp toasted sunflower seeds (optional, for crunch)
For the Dressing:
3 tbsp olive oil
1 tbsp fresh lemon juice (or lime juice)
1 tsp Dijon mustard
1 tsp honey (optional, for slight sweetness)
1 small garlic clove, minced
½ tsp salt
¼ tsp black pepper
Instructions
Step 1: Cook the Chicken
Boiled method: Boil the chicken breasts in salted water for 12-15 minutes until fully cooked. Let cool, then shred.
Grilled method: Season the chicken with salt and pepper, grill over medium heat for about 6 minutes per side, then dice into bite-sized pieces.
Step 2: Prepare the Vegetables
Dice the avocado and cucumber.
Finely chop the red onion and fresh cilantro/parsley.
Halve the cherry tomatoes if using.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.
Step 4: Assemble the Salad
In a large mixing bowl, combine shredded chicken, diced avocado, cucumber, red onion, tomatoes, and herbs.
Pour the dressing over the salad and toss gently to combine.
Top with feta cheese and sunflower seeds if using.
Step 5: Serve
Serve immediately or refrigerate for 15-30 minutes to let the flavors blend.
Nutritional Information (Per Serving – Approximate)
Serving Size: 1 of 4 servings
Calories: ~350 kcal
Protein: ~30g
Fat: ~20g
Carbohydrates: ~12g
Fiber: ~5g
Sugar: ~3g
Sodium: ~350mg
(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes (if cooking chicken)
Total Time: 30 minutes
Frequently Asked Questions (FAQs)
1. Can I make this salad ahead of time?
Yes! However, since avocados brown quickly, it’s best to add them right before serving. You can prepare everything else ahead and store it in the fridge.
2. What can I substitute for chicken?
If you want a vegetarian version, replace chicken with chickpeas or tofu. For a different protein, try shrimp or turkey.
3. Can I use a different dressing?
Absolutely! A balsamic vinaigrette, ranch, or Greek yogurt-based dressing also works well.
4. How long does this salad last in the fridge?
It stays fresh for about 24 hours in an airtight container. If meal prepping, store the dressing separately and mix before eating.
5. What can I serve with this salad?
It pairs well with whole-grain toast, pita chips, or quinoa for a
more filling meal.