Shredded Chicken Avocado Salad

Shredded Chicken Avocado Salad

A tasty shredded chicken avocado salad that is full of flavor. Served on leafy lettuce leaves with this mustard and honey dressing makes this a meal all on its own.

A simple, fresh salad as we approach summer in more ways than one.  Everyone’s impatient about summer, all you have to do is go to the beach on a partially warm day to see everyone out on the beach patiently impatient for our famous sun loving days in South Africa.

When I made this salad it was the normal everyday salad but today I felt like this was not good enough even if it was just a weekday salad with no special occasion.  That got me thinking about why we always wait for a special occasion  when we ourselves are a special occasion and that should be reason enough.  So then I got to this “you can turn it around” mindset and I did, was very happy with the end result and let me tell you it tastes divine!

What a little salad dressing can do? Right? 🙂

The great thing is that you don’t have to use olive oil when you have a rich dressing and avocado.

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Suggestion Notes

This salad serves wonderfully because you can serve it per lettuce leave as they all filled.

If you enjoy dressing in your salads then double the quantities of the dressing, if there’s any left over you can always store it in the fridge for another salad or use it as sandwich spread.

This salad is healthy, fresh and nutritious so serving it alone as a meal for lunch or dinner or as side dish at a braai is a great idea.

The salad dressing with the avocado gives it a creamy deliciousness so you don’t need to add any olive oil for dressing. I love crunchy salads with a bit of texture so sprinkling some pumpkin seeds on top did the trick. You can toast the seeds first or add them in at the same time as you fry the mushrooms.

These are some tasty favorites!

Red Cabbage and Hemp Seeds (served out of a red cabbage leave)

Quick & Easy Corn off The Cob

Black Bean and Corn Salad

Shredded Chicken Avocado Salad

shredded chicken avocado salad

Shredded Chicken Avocado Salad

Fresh vegetables served on lettuce leaves with a divine honey & mustard salad dressing. 
Keyword chicken salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people

Ingredients

  • 2 chicken breasts
  • 1 cup water (for cooking the chicken)
  • 1 tablespoon olive oil (for frying the chicken)
  • lettuce leaves (enough to fit the plate)
  • 1/2 cup cherry tomatoes
  • 2 carrots
  • 1/2 cup mushrooms
  • 1 avocado pear
  • pumpkin seeds
  • 1 small block feta cheese

Instructions

  • Rinse and cook the chicken breasts in water covered in foil for the first 5 minutes. Remove the foil and let it cook till the water has finished. Add the olive oil and brown on either side till golden brown.  Remove from the pan and let cool.
  • Add sliced mushrooms to the same skillet/pan and fry till done. (If frying the mushrooms)
  • Rinse the veggies and let the lettuce leaves drip dry in a colander while you slice the tomatoes and carrots. 
  • Shred the cooled chicken using 2 forks pulling it apart. 
  • Layer the salad on a platter starting with the lettuce leaves followed by the rest of the veggies, chicken and sliced avocado. Sprinkle with feta cheese & pumpkin seeds.

SALAD DRESSING

  • Mix equal parts of mayo, whole grain mustard and honey in a bowl. 

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