Chicken Salad with Avocado Sauce Recipe
- cook TIME 5 mins
- prep TIME 15 mins
- total TIME 20 mins
Ingredients (16)
- 10 oz skinless boneless chicken breasts
- 4 oz romaine lettuce
- 4 oz cherry tomatoes halved
- 2 oz canned chickpeas
- 2 oz corn
- 1 oz red onion sliced
- 6 oz avocado sliced
- 0.5 oz feta cheese crumbled
- 4 tbsp homemade avocado dressing
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 2 tbsp cilantro chopped
INSTRUCTIONS
Butterfly the chicken.
Marinate the chicken: In a large bowl, season the chicken with 1 tbsp olive oil, 1 tbsp garlic, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp ground pepper, and 1/4 tsp salt. Mix until chicken is fully coated. Then let it marinate for 5 minutes.
Air-fry chicken: Put the chicken into the air fryer and cook at 375 ℉ for 10 minutes. Remove from the fryer and set aside. While the chicken is cooking, chop up all the vegetables for the salad.
Slice the chicken: Once cooked, remove the chicken from the air fryer and cut into 0.5-inch slices.
Assemble: Layer 4 oz romaine lettuce, 6 oz avocado, 4 oz cherry tomatoes, 2 oz corn, 2 oz canned chickpeas, 1 oz red onion and sliced chicken on a serving plate. Garnish with 2 tbsp chopped cilantro. Drizzle the sauce over the salad.
Top with 0.5 oz crumbled feta cheese. Add any extra 4 tbsp homemade avocado dressing on the side (optional). Serve.
