Chicken Salad with Avocado and Lettuce
A refreshing yet hearty chicken salad featuring tender chicken, crunchy lettuce, and creamy avocado, dressed with a tangy balsamic vinaigrette.
Ingredients
For the Dressing
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons water or more oil if you wish Use more oil instead of water for a richer dressing.
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic minced
- 1 teaspoon honey
- 1/4-1/2 teaspoon salt (adjust to your tastes) Can be adjusted according to preference.
For the Salad
- 4 pieces skinless boneless chicken thigh fillets or breast fillets
- 5 ounces bacon diced and trimmed of all fat
- 8 cups mixed salad lettuce leaves or Romaine or Cos lettuce leaves
- 2 pieces tomatoes chopped
- 1 piece red onion thinly sliced
- 1 piece avocado sliced
- 1/4 cup feta cheese crumbled
- 1 pinch Italian seasoning extra
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
Preparation
- Whisk together the balsamic vinegar, olive oil, water, Italian seasoning, minced garlic, honey, and salt in a bowl to create the dressing.
- Marinate the chicken in a portion of the dressing for about 10 minutes.
Cooking
- In a skillet over medium-high heat, cook the diced bacon until crispy.
- Remove excess fat from the skillet and cook the marinated chicken until golden-brown and cooked through.
Assembly
- In a large bowl, arrange the salad ingredients: lettuce, tomatoes, and red onion.
- Slice the cooked chicken and add it to the salad bowl along with bacon, avocado, and feta cheese.
- Drizzle with the remaining dressing and gently toss to combine.
Notes
For variations, consider using different cheese or adding nuts for extra crunch. Store unused salad in an airtight container in the fridge for 1-2 days.