Chicken and avocado salad with raspberry dressing
This Chicken and Avocado Salad with Raspberry Dressing combines grilled chicken, creamy avocado, and fresh spinach, topped with a vibrant homemade raspberry dressing. It’s a healthy, refreshing meal perfect for any occasion.
Cook time 12 min
Prep time 15 min
Ingredients:
2 chicken breasts3 cups spinach
2 cucumbers
1 tbsp almonds
1 avocado
1 cup raspberries
2 tsp lemon juice
1 tbsp olive oil
1 tbsp vinegar
salt & pepper to taste
Indulge in a refreshing and nutritious salad with our Chicken and Avocado Salad with Raspberry Dressing. This delightful dish combines the lean protein of chicken breasts, the creamy richness of avocado, and the tart sweetness of a homemade raspberry dressing for a well-rounded meal that's perfect for any time of the day.
Instructions:
- Season the chicken breasts with salt and pepper.
- Heat a grill pan or skillet over medium-high heat. Add a bit of olive oil, if desired.
- Grill or sauté the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.
- Remove from heat and let the chicken cool slightly, then slice it into strips.
- Wash and dry the spinach. Place the spinach in a large salad bowl.
- Peel the cucumbers, if desired, and slice them thinly. Add to the bowl with the spinach.
- Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin pieces. Add to the salad bowl.
- In a small bowl, combine the raspberries, lemon juice, olive oil, and vinegar.
- Use a fork or immersion blender to mash the raspberries and mix the ingredients until well combined.
- Season the dressing with salt and pepper to taste.
- Add the sliced chicken on top of the spinach, cucumbers, and avocado.
- Sprinkle the almonds over the salad.
- Drizzle the raspberry dressing evenly over the salad.
- Toss the salad gently to combine all ingredients and ensure the dressing is evenly distributed.
- Serve immediately and enjoy your fresh, healthy Chicken and Avocado Salad with Raspberry Dressing!
Enjoy this Chicken and Avocado Salad with Raspberry Dressing as a wholesome meal that brings together a variety of textures and flavors. It's perfect for a healthy lunch or a light dinner. Bon appétit!
Chicken and avocado salad with raspberry dressing FAQ:
Grill or sauté the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
Yes, you can make the raspberry dressing ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Shake or stir before using, as it may separate.
If you don't have almonds, you can substitute with walnuts, pecans, or sunflower seeds for added crunch. Just ensure they are chopped or sliced for even distribution.
A medium-sized skillet or grill pan works best for cooking the chicken breasts. Make sure it's large enough to hold both chicken breasts without them overlapping.
To check for ripeness, gently squeeze the avocado. It should yield slightly to pressure while feeling firm, indicating it's ripe but not overripe. A dark green skin is usually a good sign.
Tips:
- Grill or bake the chicken breasts for a healthier version. If you're short on time, rotisserie chicken can also be a convenient substitution.
- Make sure the avocado is ripe for that perfect creamy texture. To check ripeness, gently press the outer skin; it should yield slightly without being mushy.
- Toast the almonds lightly in a dry pan to enhance their nutty flavor and add an extra crunch to the salad.
- For a richer taste, consider adding a touch of honey or maple syrup to the raspberry dressing.
- To save time, you can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- Don't forget to season the salad with salt and pepper to taste before serving, ensuring all flavors are well-balanced.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 16g
Carbohydrates 15g
Fiber 7g
Sugar 4.41g
Fat 15g
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