Avocado Chicken Chopped Salad
Try this Avocado Chicken Chopped Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large avocado diced
- 1/2 medium red onion thinly sliced
- dressing:
- sea salt and freshly ground black pepper to your taste
- 1 lb. chicken legs, thighs or small breasts (i used ski
- 1 tbsp avocado oil or olive oil
- 1 large english cucumber chopped
- 3 stalks crisp celery chopped
- 1.5 cups cherry or grape tomatoes halved or quartered
- a large handful of fresh cilantro or parsley leav
- 2 large fresh limes or lemons juiced
- 2 tbsps high quality olive oil
- 1 large clove fresh garlic minced
- sea salt and fresh cracked black pepper to taste (about 1/4 teaspoon each)
- Carbohydrate 333.1486 g
- Cholesterol 0 mg
- Fat 43.8527 g
- Fiber 15.906999642849 g
- Protein 6.5815 g
- Saturated Fat 6.02613 g
- Serving Size 1 1 recipe (1325g)
- Sodium 22.29 mg
- Sugar 317.241600357151 g
- Trans Fat 2.58695 g
- Calories 1674 calories
Preheat the oven to 375 degrees f. and line a baking sheet with parchment paper. Rub chicken with sea salt, pepper and 1 Tbsp of oil, then place it on the prepared pan. Roast for about 20-30 minutes, or until golden brown and cooked through. Depending on the size of the chicken pieces you're using, roasting time will vary. Remove meat from your oven, cover with foil, allow to cool, then remove the skin and shred the meat. Meanwhile, in a small bowl add all ingredients for the dressing. Whisk well to combine. In a large bowl combine the ingredients nicely for your salad. Before serving, drizzle dressing over top, then toss to combine and enjoy!
