Chicken Avocado Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 pound chicken breast
  • 2 tablespoons coconut oil
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed
  • 1/8 teaspoon sea salt
  • 2 hearts of romaine lettuce
  • 1 avocado, sliced
  • 1 cucumber, sliced and then halved
  • 1/2 cup white onion, sliced
  • Pinch or two of dried parsley flakes
  • Coarse black pepper for garnishing


  1. In a medium skillet, sauté the chicken in coconut oil. Drain and set aside to let cool. In a small dish combine olive oil, garlic, and sea salt. Pour over chicken and toss until evenly coated.
  2. Chop up hearts of romaine lettuce and toss them with the chicken in a large serving bowl. Add the avocado, cucumber, and white onion.
  3. Top with parsley and black pepper, if desired, and ENJOY!


I call this recipe “paleo-friendly” depending on the dried herbs used. Some may contain additives that are not paleo compliant.