1-1.25lbsthin sliced chicken breast or chicken tenderstrimmed
1/2medium red or yellow onionchopped
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 1/2 Tbsp 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.
A little crumbled feta would be a great addition here, too, if you want to take this up another notch!
Chopped Chicken Avocado Tomato Cucumber Salad from Mashup Mom: https://www.mashupmom.com/chopped-chicken-avocado-tomato-cucumber-salad/