This Avocado Chicken Salad is the ultimate power salad — bright, nutrient-packed and flavorful!
I’m probably going to kick myself for mentioning this to you guys, but I had an odd nickname in elementary school. Any guesses out there? I’ll track down the Powerball winners and convince them to give you one million dollars if you guess correctly … Because let’s be real, I certainly don’t have millions just sitting around. Haha.
OK, now that you have an idea in your head I’ll tell you what my nickname was: Thy Salad Muncher. (Jessika B. if you are reading this and would care to explain in the comments section where this came from, be my guest!) I actually don’t remember why I was given this nickname. I just know when I was cleaning the other week, I found tons of handwritten, pen pal letters in storage from elementary school, addressed to me, “Thy Salad Muncher.” Whatever the reason behind this eclectic reason, my hunch is it had something to do with the fact that I. LOVE. SALAD.
This post actually makes me a little sad because with all of the jaw problemos I’ve been having recently, I haven’t been able to eat much salad. Luckily I was able to enjoy four bites of this amazing Avocado Chicken Salad before having to stop because my jaw couldn’t take it. But those four bites were enough for me to know this might be my new favorite citrusy salad.
The grapefruit, Meyer lemon vinaigrette and avocado are so bright and cheery they make the dreariness of winter fade away with one glance at this salad. Sometimes you just have to create your own sunshine around this time of the year. This salad will not only put a pep in your step but its nutrients will give you the energy you need to have a fantastic day.
- 2 chicken breasts
- 1/2 large grapefruit, chopped
- 1 avocado, sliced
- 1/4 cup flaked coconut
- 2-3 cups kale[br][br]
- [b]For the Meyer Lemon Vinaigrette:[/b]
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup freshly squeezed Meyer lemon juice
- Zest of 1 Meyer lemon
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Coat the bottom of a frying pan with olive oil and heat over medium until the oil shimmers, about two or three minutes.
- Season both sides of chicken breasts with salt and pepper and carefully place in the pan. DON’T move the chicken around, because you’ll mess up the nice golden-brown crust that’s forming.
- After six or seven minutes, flip the chicken using a metal spatula. (Tip: If the chicken sticks to the pan, that means it’s not ready to be flipped yet.) Cook on the other side for another six or seven minutes, or until thickest part of the chicken has reached 165° F. Remove from heat and let cool, then slice into thin strips.
- For the vinaigrette, whisk together all ingredients in a small bowl until combined.
- To serve, divide equal amounts of kale, flaked coconut, avocado, grapefruit, and chicken between two plates. Drizzle with Meyer lemon vinaigrette.