Chicken Potato and Avocado Salad
Fresh, flavorful, and satisfying, this Chicken Potato and Avocado Salad is a vibrant blend of tender chicken, creamy avocados, and perfectly cooked potatoes, all nestled on a bed of crisp mixed greens. Perfect for a light lunch or a hearty dinner, this recipe comes together in just 40 minutes and features a zesty homemade dressing made with olive oil, lemon juice, Dijon mustard, and a touch of honey. Whether you add the optional burst of sweetness from cherry tomatoes or keep it as-is, each bite is packed with nutritious ingredients and bold flavors. Ideal for meal prepping or serving as a crowd-pleasing dish, this salad is a healthy, all-in-one meal that’s irresistibly delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 pieces medium potatoes
- 2 pieces ripe avocados
- 4 cups mixed greens (spinach, arugula, etc.)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes (optional)
Directions
Step 1
Fill a medium pot with water and bring it to a boil. Peel the potatoes and cut them into bite-sized cubes.
Step 2
Add the potato cubes to the boiling water and cook for 10–12 minutes, or until they are fork-tender. Drain and set aside to cool.
Step 3
While the potatoes cook, season the chicken breasts with a pinch of salt and pepper.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6–7 minutes per side, or until fully cooked and no longer pink inside. Remove from the skillet and let them rest for a few minutes before slicing into strips or shredding.
Step 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
Step 6
Slice the avocados and halve the cherry tomatoes, if using.
Step 7
In a large serving bowl, layer the mixed greens, cooled potatoes, chicken slices, avocado slices, and cherry tomatoes.
Step 8
Drizzle the dressing over the salad and toss gently to combine.
Step 9
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1900.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2190.2 |
| Total Fat 101.4g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 295.8mg | 0% |
| Sodium 1684.9mg | 0% |
| Total Carbohydrate 194.4g | 0% |
| Dietary Fiber 44.3g | 0% |
| Total Sugars 20.6g | |
| Protein 135.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 275.3mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 7067.1mg | 0% |
Source of Calories