Loaded Chicken Salad
A delicious salad filled with plenty of vegetables and delicious grilled meat
A delicious salad filled with plenty of vegetables and delicious grilled meat
- 1 clove garlic
- 1/4 tsp black pepper
- 1 tsp dijon mustard
- 1 avocado
- 2 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- pinch black pepper
- 1/2 red onion
- 1 1/2 tbsp balsamic vinegar
- 1/4 tsp himalayan salt
- 1 boneless chicken breast (about 300g with or without skin)
- 100 g mozzarella balls
- 1 large tomato (any colour)
- 1 jar was 170g)
- 5 asparagus
- 20 leaves basil
- 4 cups baby spinach (i used about 200g)
- pinch himalayan salt
- Carbohydrate 8.56031625206011 g
- Cholesterol 0 mg
- Fat 12.46869 g
- Fiber 4.51862489616871 g
- Protein 2.59707875005927 g
- Saturated Fat 1.7653745 g
- Serving Size 1 1 people (149g)
- Sodium 21.4066250027823 mg
- Sugar 4.0416913558914 g
- Trans Fat 0.639162000000001 g
- Calories 147 calories
Step-by-step
- Peel and dice the avocado.
- Slice the red onion.
- Dice the tomato.
- Pile the basil leaves together, roll them up and slice.
- Cut the stems off the asparagus and slice in half.
- Mince the garlic.
- Slice the chicken breast in half lengthwise.
- Sprinkle 1/4 tsp of salt and pepper on each side.
- Heat 1 tbsp of olive oil in a cast iron skillet and place the chicken breasts in.
- Fry on each side, about 3 minutes each side, until golden brown and cooked through.
- Add the asparagus beside the chicken breasts and cook a few minutes until soft and grilled.
- Take out the chicken and slice.
- In a small bowl, combine the minced garlic, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Add the baby spinach to a large bowl or plate.
- Cover with the grilled chicken, avocado, mozzarella, tomatoes, artichoke, red onions, asparagus, and basil leaves.
- Pour the dressing over and enjoy!
Loaded Chicken Salad: My Go-To Weeknight Winner
As a busy working mom, finding time to prepare healthy and delicious meals can feel like a constant uphill battle. Weeknights are often a blur of homework, extracurricular activities, and the ever-present need to keep everyone fed and happy. That’s why I’ve developed a love affair with quick, satisfying recipes that don't compromise on flavor or nutrition. This Loaded Chicken Salad is my absolute go-to, a lifesaver on those crazy evenings when time is of the essence.
The beauty of this salad lies in its simplicity and versatility. It's a blank canvas for whatever fresh vegetables you have on hand. Feel free to swap out ingredients based on your preferences and what’s in season. One week, I might add bell peppers or cucumbers; another, I might go for some roasted sweet potatoes for an extra layer of sweetness and texture. The possibilities are endless! And let's not forget the incredible flavor combination – the grilled chicken, perfectly balanced by the creamy avocado, tangy balsamic dressing, and the peppery bite of fresh basil. It's a party in your mouth, and it takes barely 30 minutes to create.
The secret to this salad’s success lies in the perfectly grilled chicken breast. I find that a cast iron skillet works wonders, giving the chicken a beautiful sear and keeping it incredibly juicy. Don't overcook it; you want it to be tender and flavorful, not dry and tough. I also use a simple balsamic vinaigrette that comes together in minutes. A mix of olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper – it’s the perfect complement to the rich chicken and fresh vegetables. The avocado adds a creamy richness that balances the sharpness of the vinaigrette, while the mozzarella balls provide a delightful salty pop.
This salad is incredibly healthy too. It’s packed with protein from the chicken, healthy fats from the avocado and olive oil, and plenty of vitamins and minerals from the colorful vegetables. It’s a complete meal in itself, providing the energy you need to power through your day (or night!). I often find myself making a double batch – one for dinner and one for lunch the next day. It’s just as delicious cold, making it an excellent choice for meal prep.
Beyond its practicality, this salad offers a delightful sensory experience. The vibrant colors of the vegetables are as appealing to the eye as the flavors are to the palate. The textures are equally diverse—the juicy chicken, the creamy avocado, the crunchy red onion, and the slightly chewy asparagus all play their part in creating a well-rounded eating experience. It’s a dish that satisfies not just my hunger, but also my desire for a vibrant and flavorful meal.
This Loaded Chicken Salad has become more than just a recipe for me; it’s a symbol of efficient meal preparation and delicious, healthy eating. It's proof that even on the busiest of days, you can still enjoy a satisfying and nutritious meal without spending hours in the kitchen. So, the next time you're looking for a quick and easy dinner solution, give this recipe a try. I guarantee it will become a new favorite in your household, too.
