Chopped Chicken Avocado Tomato Cucumber Salad
Chopped Chicken Avocado Tomato Cucumber Salad: An easy & veggie-packed summer dinner salad recipe, which also happens to be both low carb and gluten free!
Servings 4
Equipment
Ingredients
for the marinade/dressing
- ¼ cup olive oil
- 2 small limes juice of
- 2 teaspoon oregano
- ½ teaspoon garlic powder
- Sea salt to taste
- Black pepper to taste
for the salad
- ½ tablespoon olive oil
- 1-1.25 lbs thin sliced chicken breast or chicken tenders trimmed
- 16 oz mini cucumbers chopped
- 5 Roma tomatoes chopped
- 2 avocados chopped
- ½ medium red or yellow onion chopped
- 2 green onions chopped
Instructions
- Combine all marinade ingredients.
- Trim the chicken and place it in a dish. Pour half of the marinade over the chicken, putting the rest aside to use as dressing for the salad. Toss the chicken gently to coat.
- Heat ½ tablespoon olive oil in a cast iron skillet over medium-high heat for one minute. Cook the marinated chicken over medium-high heat for about three minutes a side, or until nicely browned and cooked through. Remove from the pan and let cool slightly.
- While the chicken is cooking and cooling, chop the cucumbers, tomatoes, avocados, green onions, and onion. Then, chop the cooked chicken.
- Add the chopped chicken and veggies to a large bowl, drizzle everything with the reserved dressing, and toss to blend.
- Serve immediately, or, for an even tastier salad, chill in the refrigerator for an hour before serving to allow the flavors to blend.
Notes
A little crumbled feta would be a great addition here, too, if you want to take this up another notch!