This Chicken Avocado and Broccoli Salad is a perfect way to use up leftover grilled chicken while creating a nutritious and flavorful meal. With creamy avocado, crisp broccoli, and tender chicken, this salad is not only filling but also packed with healthy fats and proteins. The herb-infused vinaigrette adds an extra layer of freshness and zest.
Ingredients:
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons herb mix (dried sage, thyme, rosemary, marjoram, and fennel seeds)
- 1 tablespoon chopped Italian parsley
- 1 large avocado, cubed
- 4 cups broccoli, lightly cooked (steamed or blanched)
- 1 to 2 cups shredded grilled chicken (leftover or freshly grilled)
- Salt and freshly ground black pepper, to taste
- Optional: roasted chopped almonds for extra crunch
Directions:
- Prepare the Vinaigrette
In a large bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, herb mix, and chopped parsley to make the dressing. - Add the Main Ingredients
Add the cubed avocado, lightly cooked broccoli, and shredded chicken to the bowl with the vinaigrette. - Toss and Season
Gently toss the ingredients to coat them evenly with the dressing. Season the salad with salt and freshly ground black pepper to taste. - Serve
Serve immediately while the salad is still warm. For added texture, sprinkle roasted chopped almonds on top.
This easy, delicious salad is perfect for a quick lunch or a light dinner, providing a balance of flavors and textures that’s sure to satisfy!