Description
Juicy skillet-seared chicken, creamy avocado, fresh veggies, and crunchy almonds topped with a zesty honey mustard dressing. A perfect all-in-one salad!
Ingredients
For the Salad:
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
6 cups mixed salad greens
1 cup cherry tomatoes, halved
½ cucumber, thinly sliced
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup sliced almonds
¼ cup shredded cheddar or crumbled feta (optional)
For the Honey Mustard Dressing:
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
¼ cup olive oil
Salt and black pepper, to taste
Instructions
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, or until golden and cooked through. Rest for 5 minutes, then slice.
In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and sliced almonds.
Top with sliced chicken, avocado, and optional cheese.
Drizzle with dressing just before serving and toss lightly.
Notes
Swap the chicken with grilled shrimp, tofu, or salmon for variety.
Use sunflower seeds or roasted chickpeas for added crunch.
Switch cheeses: try feta, goat cheese, or sharp cheddar.
Add extra greens like baby spinach or arugula for a fuller base.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
