Tomato, Avocado, Chicken and Basil Salad
A hearty and refreshing salad made with tender chicken, creamy avocado, juicy tomatoes, and fresh basil, tossed in a light olive oil and lemon dressing. Ideal for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 2 as a main, 4 as a side
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken breast, sliced or shredded
- 1 ripe avocado, sliced or cubed
- 1 cup cherry tomatoes or chopped ripe tomatoes
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup red onion, thinly sliced
- Optional: 1/4 cup mozzarella balls or crumbled feta
- Optional: 1 cup arugula
- Optional: 1 garlic clove, minced
Instructions
- In a large mixing bowl, combine the cooked chicken, tomatoes, and avocado.
- Add torn basil leaves and any optional ingredients such as red onion, cheese, or arugula.
- Drizzle with olive oil and lemon juice or balsamic vinegar.
- Season with salt and black pepper to taste.
- Gently toss all ingredients until evenly combined, being careful not to mash the avocado.
- Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.
Notes
- Use rotisserie or grilled chicken for extra flavor and convenience.
- Add avocado just before serving to prevent browning.
- This salad can be turned into a wrap or sandwich filling.
- Store leftovers in an airtight container for up to 2 days.
- Mix in grains like quinoa or farro for a more filling option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
