Are you looking for a healthy and flavorful salad that’s packed with protein? If so, this cucumber, avocado, chicken salad is the perfect dish to add to your lunch routine. Not only is it delicious, but it also offers a mix of ingredients which are rich in vitamins and minerals like potassium and vitamin C. Plus, the prep time is minimal allowing busy cooks who are short on time to still enjoy a delicious meal! Whether you’re taking lunch to go or prepping dinner after work, this cucumber avocado chicken salad will hit all the right spots!
Recipe
For the salad:
½ head iceberg lettuce, shredded
a dozen basil leaves, torn
1 avocado
2 tsp. lemon juice
½ cucumber, peeled
¼ cup walnuts
For the chicken:
2 chicken breast filets
1 tbsp. olive oil
1 tbsp. mustard
For the sauce:
3 tbsp. dairy free coconut yogurt
1 tbsp. mayo (We like Primal Kitchen)
1 garlic clove, minced
How to Prepare
Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.
Season the chicken filets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.
In the meantime, mix the mustard and honey. Grease the top of the filets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.
Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.
Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.
