The chicken and avocado salad strikes a perfect balance of flavors and textures. The creamy avocado melds beautifully with the crunchy romaine, while the salty bite of feta and kalamata olives creates a satisfying contrast. The tender chicken breast adds heartiness, making this dish more than just a light salad, while the eggs add extra protein. The bright lemon-garlic dressing ties everything together with a zesty, refreshing kick. This salad is not only quick and easy to prepare but also packed with nutrients, making it ideal for a wholesome lunch or dinner.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1 cup cooked chicken breast, sliced
- 2 hard-boiled eggs, quartered
- 1/4 cup kalamata olives
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 clove garlic, minced
Instructions:
1. Prepare the Vegetables
Start by washing the romaine lettuce thoroughly, then chop it into bite-sized pieces. Place it in a large salad bowl. Next, prepare the cherry tomatoes by slicing them in half, and dice the cucumber into small cubes. Add both the tomatoes and cucumber to the bowl with the romaine lettuce.
2. Add the Avocado
Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Slice the avocado into even pieces and place them on top of the salad mix. Avocado adds a rich creaminess to the salad that balances out the crunchiness of the veggies and the protein from the chicken and eggs.
3. Cook and Slice the Chicken Breast
If your chicken breast isn’t already cooked, grill or pan-sear it until golden brown and fully cooked through. Once cooled, slice it into thin strips or bite-sized pieces. For an added flavor boost, you can season the chicken with salt, pepper, and a sprinkle of paprika or garlic powder before cooking. Place the chicken slices onto the salad.
4. Prepare the Eggs
Boil the eggs until hard-boiled (about 8–10 minutes). Once cooled, peel and quarter them, then add the eggs to the salad. The eggs enhance the protein content and texture of the salad.
5. Add the Olives and Feta
Sprinkle 1/4 cup of kalamata olives over the salad for a briny, tangy touch. Crumble 1/4 cup of feta cheese over the top to add a salty, creamy component that complements the other ingredients.
6. Prepare the Dressing
In a small bowl, whisk together 2 tablespoons of lemon juice, 2 tablespoons of olive oil, the minced garlic, and a pinch of salt and pepper. This dressing is light and zesty, perfect for accentuating the freshness of the vegetables and the richness of the avocado.
7. Dress the Salad
Drizzle the lemon-garlic dressing over the salad. Use tongs or salad spoons to toss everything gently, ensuring the dressing coats the vegetables, chicken, and eggs evenly.
8. Garnish and Serve
Garnish the salad with freshly chopped parsley and a few lemon wedges for squeezing extra juice over the top. Serve immediately to enjoy the freshness of the ingredients at their peak.
