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Pan Seared Chicken Salad with Creamy Avocado Dressing- Pepper Delight #pepperdelightblog #recipe #salad #chickensalad #summersalad #healthy #cleaneating #dinner #lunch #july4threcipes #avocadodressing
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Pan Seared Chicken Salad with Creamy Avocado Dressing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Pan Seared Chicken with Garden Fresh Veggies tossed in a Creamy Avocado Dressing… Healthy & Hearty...!

Course: Salad
Cuisine: American
Keyword: chicken salad, salad
Servings: 3
Author: Akhila
Ingredients
  • 2 chicken breasts
  • 1 tbsp paprika
  • 1 tsp pepper
  • 1 tsp onion and garlic powder
  • Olive oil (as required)
  • Veggies: lettuce, cherry tomatoes, red onion
  • Salt (as required)
For the Avocado Dressing
  • 1 avocado
  • 1 garlic
  • 1 tbsp lemon juice
  • 4 tbsp Greek yogurt
  • 3 tbsp olive oil
  • cilantro leaves (a handful)
  • 3-4 tbsp water (to loosen)
  • Salt and pepper (as required)
Instructions
For the Avocado Dressing
  1. Blend together avocado, lemon juice, garlic, Greek yogurt, olive oil, cilantro, salt and pepper until smooth. Add water as needed while blending to loosen/thin the dressing to the preferred consistency.
For the Salad
  1. Pound the chicken breast into an even thickness using a mallet.
  2. Season the chicken with salt, pepper, paprika, onion and garlic powder on both sides.
  3. Heat a pan with olive oil on medium heat. Place the chicken breast smooth side down and cook for 6-8 minutes until it is golden brown.
  4. Bring down the heat to a low, flip the chicken and cook on the other side with a closed lid for 10 minutes.
  5. Turn off the heat and allow it to rest in the pan for 10 minutes before slicing.
  6. Slice the chicken and veggies, toss in avocado dressing. Serve immediately.
Notes
  1. The avocado dressing can be refrigerated in an air tight container for 2-3 days.
  2. To ensure that your chicken is cooked properly, the internal temperature of the chicken at its center should reach at least 165 degrees F.