This fresh salad combines spice-seasoned grilled chicken breast with creamy avocado and crunchy raw vegetables, making it a perfect diet-friendly dish that still keeps you full. The light lemon-olive oil dressing is irresistibly delicious, ideal for anyone watching their carb intake without wanting to compromise on flavor.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams chicken breast fillet
- 1 ripe avocado
- 100 grams romaine or curly lettuce
- 8 cherry tomatoes
- 1 cucumber
- 2 cloves shallots
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp pure honey
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp paprika powder (optional)
- 1 tsp toasted sesame seeds (for topping, optional)
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👩🍳 Instructions
- 1 Wash the chicken breast thoroughly, then rub it with mashed garlic, salt, black pepper, and paprika powder. Let it sit for 15 minutes so the seasoning soaks in.
- 2 Grill the chicken in a non-stick pan without oil (or bake in the oven at 350°F/180°C for 20 minutes), flipping until evenly cooked and slightly browned on the outside. Remove, let it rest briefly, then slice thinly.
- 3 While the chicken is grilling, wash the lettuce and tear it by hand so it stays fresh longer. Slice the cucumber thinly, halve the cherry tomatoes, and thinly slice the shallots for topping.
- 4 Cut the avocado in half, remove the pit, then scoop out the flesh and cut into medium cubes. Set aside.
- 5 Make the dressing by mixing the lemon juice, olive oil, honey, a pinch of salt, and pepper in a small bowl. Stir until well combined and slightly thickened.
- 6 Arrange the lettuce on a serving plate as a base, layer the cucumber and cherry tomatoes on top, then add the avocado cubes and sliced grilled chicken.
- 7 Drizzle the salad evenly with the lemon-olive oil dressing, then sprinkle with sliced shallots and toasted sesame seeds. Serve immediately while fresh.
💡 Tips
• Use skinless chicken breast to cut down on saturated fat even more.
• Don't add the dressing too early so the vegetables stay crisp and don't wilt before serving.
• Avocado browns quickly, so cut it and add it last, right before serving.
• For a protein variation, the grilled chicken can be swapped for boiled eggs or grilled tofu for a vegetarian option.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
28 gg
Protein
18 gg
Fat
14 gg
Carbs
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