Prepare to embark on a culinary journey that combines the most unexpected and delightful flavors in one incredible dish! Our Roast Chicken Salad with Avocado and Blueberries is not just a meal, it's a refreshing explosion of taste that will transform your ordinary lunch into an extraordinary dining experience. Imagine tender, juicy roasted chicken nestled on a bed of crisp mixed greens, punctuated by creamy avocado and burst-in-your-mouth blueberries - this isn't just a salad, it's a celebration of summer on your plate!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 avocado, diced
- 1 cup blueberries
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) if you're roasting the chicken fresh. Season chicken breasts with salt, pepper, and a drizzle of olive oil.
- Place chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Remove chicken from oven and let rest for 5-10 minutes. Once cooled, use two forks to shred the chicken into bite-sized pieces.
- In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper to create the dressing.
- In a large salad bowl, spread the mixed greens as the base of the salad.
- Gently layer the shredded chicken over the greens.
- Add diced avocado, blueberries, and thinly sliced red onion on top of the chicken.
- Drizzle the prepared lime-olive oil dressing over the salad.
- Toss the salad gently to ensure even distribution of ingredients and dressing.
- Serve immediately and enjoy the fresh, vibrant flavors of the salad.
Tips
- For maximum flavor, use freshly roasted chicken instead of pre-cooked. The slight char and warmth elevate the entire salad's taste profile.
- Choose ripe but firm avocados to ensure creamy texture without mushiness.
- If possible, use fresh, organic blueberries for the most intense flavor and nutritional punch.
- Let the roasted chicken rest after cooking to retain its moisture and make shredding easier.
- Prepare the dressing separately and add just before serving to keep the greens crisp and fresh.
- For a protein boost, consider adding toasted nuts like almonds or pine nuts as an optional garnish.
- Serve immediately after dressing to enjoy the salad at its peak freshness and texture.
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
