Best Chopped Salad With Chicken Citrus Avocado Recipes

Chopped Chicken Salad with Creamy Avocado Dressing image

Provided by Layla

Time 20m

Number Of Ingredients 22

For the Chicken
2 small chicken breast (skinless boneless)
1 tablespoon olive oil
1/2 tsp italian seasoning
1/2 paprika (optional)
1/4 tsp garlic powder
salt & pepper to taste
For the Salad
4 cups chopped lettuce
2 cups baby spinach (optional)
1/2 red onion (sliced)
1/2 cup tomatoes (diced)
1/4 cup feta cheese (optional)
For the Avocado Dressing
1 small ripe avocado
1/4 cup cilantro (stems and leaves)
1 clove garlic
1 tablespoon olive oil
2 tablespoons plain low-fat yoghurt or sour-cream
2 tbsp lime juice
1/4 cup water (or as needed)
salt and pepper to taste

Steps:

To cook chicken: In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board. Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl.
To make dressing: Combine all the ingredients for the dressing in a blender or food processor. pulse for 1 minute or until the dressing is creamy. Add more water as needed. Dressing will keep fresh covered in the fridge for up to 1 week.
To assemble: Serve salad in a large bowl or assemble into two small salad plates. Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese. Serve with dressing on the side or drizzle dressing onto salads.

Nutrition Facts : Calories 311 kcal, ServingSize 1 serving

CHOPPED SALAD WITH CHICKEN, CITRUS & AVOCADO image

Yield 4 Servings

Number Of Ingredients 13

1/3 cup (3 fl. oz./80 ml.) fresh lime juice
9 Tbs. (4.5 fl. oz./135 ml.) olive oil
3/4 cup (5 oz./155 g.) minced red onion
1 large serrano chile, seeded and minced
1 1/2 tsp. ancho chile powder
1 tsp. ground cumin
Kosher salt and freshly ground pepper
1-1 1/4 lb. (20 oz./625 g.) skinless, boneless chicken breast halves
2 oranges
1 pint (12 oz./375 g.) cherry tomatoes, halved
1/2 cup (2/3 oz./20 g.) coarsely chopped fresh cilantro
4 cups (about 4 oz./120 g.) thickly sliced romaine hearts
1 large avocado, peeled and cut into bite-sized pieces

Steps:

In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients. Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro. Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes. Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.

Chopped Salad With Chickpeas, Feta and Avocado image

Provided by Lidey Heuck

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.