Amazing Composed Chicken Salad Recipe

by Phoebe Green
Amazing Composed Chicken Salad Recipe

This composed chicken salad is not your usual chicken/mayo salad. Instead, this composed chicken salad has mixed greens, artichoke hearts, fennel, cherry tomatoes, and herbed grilled chicken breasts with a garlic vinaigrette and is topped with avocado crema.

If you like, you can add some crusty bread and you are done. This is a perfect weekday dinner or weekend lunch.

This composed chicken salad is a basic recipe that will allow for your creativity. You can substitute the chicken for grilled shrimp, salmon, or steak. To name a few suggestions, you can add Ceci beans, kidney beans, olives, cut zucchini, and quinoa.

The garlic vinaigrette is made in a matter of seconds, and you can make a lot of it and have it for future salads or just enough for this one salad. I love avocado in the salad. My husband does not. But he loves this avocado crema. Again, this is an optional topping; you don’t have to have it, but it gilds the lily. The avocado crema is avocado, a squeeze of fresh lemon juice, a little Greek yogurt, and seasonings.

Amazing Composed Chicken Salad Recipe

Amazing Composed Chicken Salad Recipe

Phoebe GreenPhoebe Green
This composed chicken salad is a perfect lunch or dinner meal. It is attractive to look at and delicious and healthy to eat. This salad comes together in about 15 minutes and is a complete meal.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Salad
Cuisine American
Servings 2 people
Calories 634 kcal

Ingredients
 
 

Salad Ingredients

  • 1 medium cucumber sliced
  • 4 medium artichoke hearts sliced into quarters
  • ½ container cherry tomatoes
  • 1 cup fennel sliced
  • ¼ medium purple onion sliced and broken into circles
  • 1 box mixed vegetables washed and dried
  • 1 pinch salt
  • 1 medium lemon

Herbed Chicken Breast Ingredients

  • 2 medium chicken breasts
  • 2 tablespoons thyme minced
  • 2 tablespoons chives minced
  • 1 pinch salt
  • 1 pinch pepper
  • ½ teaspoon olive oil

Garlic Vinaigrette Ingredients

  • 2 cloves garlic peeled and smashed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 squeeze lemon juice fresh

Avocado Crema Ingredients

  • ½ medium avocado pit removed, and flesh removed from skin
  • ¼ cup Greek yogurt
  • 1 teaspoon lemon juice

Instructions
 

Chicken Instructions

  • Dry your chicken breast and rub with just a little olive oil on both sides. Heat a non-stick skillet. Meanwhile, coat your chicken breast with the herbs and season with salt and pepper.
  • Place in skillet and cook on each side for about 3 to 4 minutes (I used thin-sliced chicken breasts).
  • Turn over and brown on the second side. Remove from pan and set aside.

Garlic Vinaigrette Instructions

  • Take smashed garlic, rub it inside a small bowl, and leave it there. Then add the remaining ingredients and mix with a fork to blend.

Avocado Crema Instructions

  • In a blender, add all ingredients and puree. Use all at once; this will not keep for more than a day.

Assembly Instructions

  • Place all of your salad ingredients on a large platter except the chicken. Season with 1/2 teaspoon of salt. Add dressing and toss. Place the cooked chicken breasts on top of the salad greens and top with avocado crema.
  • Place the avocado crema in a small plastic Ziploc bag and cut one corner with scissors. You can now squeeze the crema onto your salad.

Nutrition

Calories: 634kcalCarbohydrates: 36gProtein: 59gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 146mgSodium: 435mgPotassium: 1947mgFiber: 13gSugar: 6gVitamin A: 8200IUVitamin C: 60mgCalcium: 164mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.

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