Spring Chicken and Avocado Salad Bowl with Citrus Dressing
A refreshing and nutritious salad bowl featuring tender chicken, creamy avocado, and a zesty citrus dressing, perfect for a light meal.
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Ingredients
Yields 4 servings
- (2) boneless, skinless chicken breasts (about 1 pound)
- (1 teaspoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (4 cups) mixed salad greens
- (1) ripe avocado, diced
- (1 cup) cherry tomatoes, halved
- (1/2) cucumber, sliced
- (1/2) red onion, thinly sliced
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) fresh cilantro, chopped
- (1/4 cups) orange juice
- (2 tablespoons) lemon juice
- (1 tablespoon) honey
- (1 tablespoon) Dijon mustard
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
Rub 2 boneless, skinless chicken breasts (about 1 pound) with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder.
- 3
Place the seasoned chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75 °C).
- 4
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing it into strips.
- 5
In a large bowl, combine 4 cups mixed salad greens, 1 ripe avocado (diced), 1 cup cherry tomatoes (halved), 1/2 cucumber (sliced), 1/4 red onion (thinly sliced), and 1/4 cup feta cheese (crumbled). Add 2/4 teaspoon salt.
- 6
In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the citrus dressing.
- 7
Add the sliced chicken to the salad bowl and drizzle with the citrus dressing. Toss gently to combine.
- 8
Garnish the salad with 1/4 cup fresh cilantro (chopped) before serving.
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