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## Chicken Avocado Cucumber Salad: Ingredients
For a truly delightful and healthy Chicken Avocado Cucumber Salad, you will need the following ingredients:
### Main Ingredients:
– **2 boneless, skinless chicken breasts** (about 1 lb)
– **1 ripe avocado**, diced
– **1 medium cucumber**, thinly sliced
– **1 cup cherry tomatoes**, halved (optional for added color and flavor)
– **½ red onion**, thinly sliced (optional for added flavor)
– **1 tablespoon olive oil** (for cooking the chicken)
– **1 tablespoon lemon juice** (for the dressing)
– **2 teaspoons Dijon mustard** (optional, for added tang)
– **Salt and pepper**, to taste
– **Fresh herbs (cilantro, parsley, or basil)**, chopped for garnish
### Dressing Ingredients:
– **2 tablespoons olive oil**
– **1 tablespoon lemon juice** (freshly squeezed)
– **1 teaspoon honey** (optional, for a touch of sweetness)
– **1 teaspoon Dijon mustard** (optional, for added creaminess and tang)
– **Salt and pepper**, to taste
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## Step-by-Step Instructions to Make Chicken Avocado Cucumber Salad
Now that we’ve gone over the ingredients and their benefits, let’s dive into the step-by-step process of making this delicious **Chicken Avocado Cucumber Salad**. Follow these simple instructions to prepare a fresh, healthy, and satisfying meal.
### Step 1: Prepare the Chicken
1. **Cook the Chicken**:
– Heat **1 tablespoon of olive oil** in a skillet over medium-high heat. Season the chicken breasts with **salt** and **pepper** on both sides.
– Once the oil is hot, place the chicken breasts in the skillet. Cook for about **5-7 minutes per side** until the chicken is golden brown and cooked through. The internal temperature should reach **165°F** (75°C).
– Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips or cubes.
### Step 2: Prepare the Salad Vegetables
2. **Slice the Vegetables**:
– While the chicken is cooking, wash and slice the **cucumber** into thin rounds or half-moons, depending on your preference.
– Cut the **avocado** in half, remove the pit, and carefully scoop the flesh out with a spoon. Dice the avocado into small chunks.
– If you’re using **cherry tomatoes**, halve them to add a burst of sweetness and color to the salad. Slice the **red onion** thinly if you choose to include it.
### Step 3: Make the Dressing
3. **Prepare the Dressing**:
– In a small bowl, whisk together **2 tablespoons of olive oil**, **1 tablespoon of lemon juice**, **1 teaspoon of Dijon mustard**, and **1 teaspoon of honey** (if using). Season the dressing with **salt** and **pepper** to taste.
– Whisk the dressing ingredients until well combined and emulsified. If you prefer a creamier dressing, you can also add a tablespoon of **Greek yogurt** to the dressing for extra richness.
### Step 4: Assemble the Salad
4. **Assemble the Salad**:
– In a large mixing bowl, add the cooked and sliced chicken, diced avocado, cucumber slices, halved cherry tomatoes, and red onion (if using).
– Drizzle the prepared dressing over the top of the salad ingredients.
– Toss everything gently to combine, ensuring that the dressing evenly coats all the ingredients.
### Step 5: Garnish and Serve
5. **Garnish and Serve**:
– Transfer the salad to a serving platter or individual bowls.
– Garnish with **fresh herbs** such as chopped parsley, cilantro, or basil for an added burst of freshness.
– Serve the Chicken Avocado Cucumber Salad immediately or chill it in the refrigerator for about **30 minutes** to let the flavors marinate.
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