This avocado blueberry chicken salad is packed full with healthy fats, veggies, and greens.
It’s been a while since my last salad post so I had to make another. And this one is so simple to make. If you have leftover chicken, this is a great recipe to use it in. To make this deliciousness, you’ll need mixed greens, red cabbage, avocado, blueberries, and cooked chicken. The dressing is coming here in a moment.
In a medium to large bowl mix together greens, diced avocado, blueberries and chicken. You can easily make chicken to add to the salad if you don’t already have some cooked. Take a half to 1 pound of chicken and tenderize it using a meat tenderizing tool. If it’s a thicker piece of chicken, be sure to thinly slice it so it cooks faster. Then season it with italian seasoning, salt and pepper. Sear it in a pan until fully cooked and allow to cool. Shred and add into salad. 
Boom! A healthy, yummy salad perfect for any day of the week!
Now for the dressing. I’m personally not a huge fan of salad dressing but this one goes so well with the salad. And my husband and I love it! It’s a simple vinaigrette.
Made with white vinegar, extra virgin olive oil, dijon mustard, dried oregano, salt and pepper. No need for a blender. Put into a small mason jar with a lid and shake until combined. Then pour desired amount onto your salad. Literally so good.
So enjoy this Mixed Greens Avocado Blueberry Chicken Salad and feel good eating it! Hope you enjoy it as much as we did!
~The Little Momma
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Mixed Greens Avocado Blueberry Chicken Salad
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A vibrant salad packed with flavor and healthy fats. Perfect for a light lunch or dinner.
Ingredients
- 4 cups (946 ml) mixed greens
- 1 1/2 cups (355 ml) red cabbage
- 1 cups (237 ml) blueberries
- 1 avocado
- 1/2-1 lbs (227-454 g) chicken
- Chicken Seasoning
- 1 tsp italian seasoning
- 1/4-1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp extra virgin olive oil
- 1 tsp butter
- Vinaigrette
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- 1 pinch salt
- 1 pinch pepper
- Salad Base
Instructions
- For Chicken
- In a small bowl, mix together Italian seasoning, salt, and pepper.
- If chicken is not thinly sliced, thinly slice chicken breasts, then tenderize using a meat tenderizing tool.
- Season chicken with the seasoning mixture.
- In a pan over medium heat, add olive oil and butter. Once the butter is melted, add the chicken.
- Sear on both sides for 3–4 minutes each, or until the chicken is fully cooked and the juices run clear.
- Allow the chicken to cool. Once cooled, shred the chicken.
- For Vinaigrette
- In a small mason jar, add white vinegar, extra virgin olive oil, Dijon mustard, dried oregano, lemon juice, salt, and pepper.
- Close the lid and shake until just combined.
- Set aside until ready to use.
- For Salad
- In a medium bowl, mix together mixed greens, red cabbage, avocado, blueberries, and shredded chicken.
- Top with vinaigrette and enjoy!
Notes
- For a creamier salad, mash the avocado slightly before adding it to the greens.
- To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad.
- Leftovers can be stored separately (dressing on the side) for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What kind of chicken should I use for this salad?
You can use leftover cooked chicken or prepare fresh chicken by tenderizing a half to one pound of chicken, seasoning it with Italian seasoning, salt, and pepper before searing.
How do I prepare the dressing for the salad?
The dressing is a simple vinaigrette made by combining white vinegar, extra virgin olive oil, dijon mustard, dried oregano, salt, and pepper in a mason jar, then shaking until combined.
Can I use other greens instead of mixed greens?
Yes, you can substitute mixed greens with other salad greens like spinach or kale, but keep in mind that it may change the overall flavor and texture of the salad.
