Chicken Avocado Salad
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 3 to 4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- Chop up hearts of romaine lettuce and toss them with the chicken in a large serving bowl. Add the avocado, cucumber, and white onion.
- Top with parsley and black pepper, if desired, and ENJOY!
Notes
I call this recipe “paleo-friendly” depending on the dried herbs used. Some may contain additives that are not paleo compliant.