Warm weather calls for picnics – but that doesn’t have to mean sandwiches. Instead, include a cool, crisp, refreshing salad as the main dish for your next picnic! This Lemon Chicken & Avocado Salad couldn’t be easier to make, all the ingredients travel well, and it’s one-plate easy for clean-up!
Allergic to nuts? Not a problem. Replace the peanuts with roasted chickpeas for the same delicious crunch!
Yield: 4 Servings
Total Time: 35 Minutes
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ingredients
For the Chicken:
2 organic chicken breasts, skinless, boneless
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon black pepper
For the Salad:
1 large cucumber, diced
2 tomatoes, diced
2 avocadoes, peeled and diced
1 red onion, chopped
1/2 cup toasted peanuts
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
Directions
Mix olive oil, fresh lemon juice, sea salt, and black pepper in a small bowl.
Place the chicken in a baking dish and pour in the lemon mixture. Toss to coat well and bake in the preheated oven for about 25 minutes or until cooked through and golden browned.
Remove the chicken from the oven and slice.
Meanwhile, mix tomatoes, cucumbers, red onion, and avocado in a large bowl. Drizzle with fresh lemon juice and olive oil. Sprinkle with sea salt and pepper and toss to coat well.
Divide the salad among serving bowls and top each with a slice of chicken breast and toasted peanuts. Enjoy your Lemon Chicken & Avocado Salad!
Nutritional Information for Sirloin Steak Per Serving:
Calories: 545; Total Fat: 41.4 g; Carbs: 19.8 g; Dietary Fiber: 10.1 g; Sugars: 5.6 g; Protein: 29.2 g; Cholesterol: 65 mg; Sodium: 315 mg
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