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Lemon Chicken Avocado Salad

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Easy healthy rosemary chicken salad with anchovy, lemon kale, creamy avocado, and chewy wheat berries is the perfect easy meal made in under 30 minutes. In this recipe, you can also find an easy way how to make perfect chicken breast, moist and tender!

Further Food Commentary:

Talk about high fiber deliciousness, this Lemon Chicken Avocado salad is loaded with fiber to help keep you full, and it contains 623mg potassium per serving! This is the perfect dinner for after an afternoon/evening workout as it has 8g of protein to help rebuild lean muscle and loads of potassium to help with muscle recovery. This salad is also so versatile in its flavor profile because it contains pomegranate arils to add just a little bit of sweetness and pine nuts and wheat berries to add some crunch to the texture. Lastly, this salad is loaded with Vitamin C thanks to all that kale.

By Liz Lederman

Lemon Chicken Avocado Salad

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:10 minutes
  • Servings: 4

Ingredients

2 organic chicken breast, skinless

zest of 1/2 lemon

1 sprig of rosemary

2 tablespoon olive oil

a big bunch of curly kale, stems removed

1 teaspoon dijon mustard

2 anchovy fillet, minced

1-2 garlic cloves, minced

2 tablespoons Extra Virgin Olive oil

juice of a small lemon

1/2 teaspoon grated lemon zest

1 ripe avocado, sliced and drizzled with lemon juice

1 cup of cooked wheat berries

1/2 cup toasted pine nuts

1/2 cup pomegranate arils

pink peppercorns

pea shoots to garnish

sea salt and black pepper to taste

Instructions

  1. Chicken – Wash the chicken breasts and drain with a paper towel. Score chicken breasts using a sharp knife for even cooking and allow the marinade to penetrate deeper. Mix all ingredients for marinade in the mortar until it turns in aromatic oil. Combine rosemary oil and chicken, mix gently. Marinate for about 15 minutes. You can also marinate the chicken for up to 8 hours in the refrigerator, turning the bag over occasionally during the day.
  2. Preheat the oven up to 375 degrees.
  3. Heat cast iron skillet thoroughly over medium-high heat. Place room temperature chicken breasts in and cook until brown on both sides. Transfer the skillet to the oven and cook for about 7-10 minutes. Cooking time can vary depending on the size of the chicken breasts.
  4. Kale – Start by removing the ribs from the kale and trimming it of any big thick stems. Mix all ingredients for lemon vinaigrette in the bowl using a which. In a large mixing bowl put the kale and lemon dressing. Using clean hands start massaging the kale salad and continue to do this for about 1-2 minutes. Taste the salad and adjust seasoning accordingly.
  5. Transfer kale to serving dish. Top with avocado slices. Slice the fried chicken breasts and arrange on top of the salad. Sprinkle the salad with wheat berries, toasted pine nuts, pomegranate arils and pink peppercorns. Garnish with pea shoots. Serve warm or chilled with a grilled lemon.
Chicken – Wash the chicken breasts and drain with a paper towel. Score chicken breasts using a sharp knife for even cooking and allow the marinade to penetrate deeper. Mix all ingredients for marinade in the mortar until it turns in aromatic oil. Combine rosemary oil and chicken, mix gently. Marinate for about 15 minutes. You can also marinate the chicken for up to 8 hours in the refrigerator, turning the bag over occasionally during the day. Preheat the oven up to 375 degrees. Heat cast iron skillet thoroughly over medium-high heat. Place room temperature chicken breasts in and cook until brown on both sides. Transfer the skillet to the oven and cook for about 7-10 minutes. Cooking time can vary depending on the size of the chicken breasts. Kale – Start by removing the ribs from the kale and trimming it of any big thick stems. Mix all ingredients for lemon vinaigrette in the bowl using a which. In a large mixing bowl put the kale and lemon dressing. Using clean hands start massaging the kale salad and continue to do this for about 1-2 minutes. Taste the salad and adjust seasoning accordingly. Transfer kale to serving dish. Top with avocado slices. Slice the fried chicken breasts and arrange on top of the salad. Sprinkle the salad with wheat berries, toasted pine nuts, pomegranate arils and pink peppercorns. Garnish with pea shoots. Serve warm or chilled with a grilled lemon.

Nutrition Information

Per Serving:  Calories: 393; Total Fat: 32 g; Saturated Fat: 4 g; Monounsaturated Fat: 17 g; Polyunsaturated Fat: 8 g; Cholesterol: 1 mg; Sodium: 163 mg; Potassium: 623 mg; Carbohydrate: 25 g;  Fiber: 9 g; Sugar: 4 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 170%; Vitamin A: 7%; Iron: 8%; Calcium: 12%

Want to jazz up the chicken a little more? Try seasoning it with the Daily Turmeric Tonic! This will add flavor as well as anti-inflammatory properties. 

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