Poultry · Main-course salad
Chicken, Avocado & Cucumber Salad
Juicy pan-cooked chicken over romaine with avocado and a lemon-yogurt dressing.
- Prep
- 20 min
- Cook & rest
- 20 min
- Total
- 40 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Chicken breasteven thickness600 g
- Avocadoedible flesh240 g
- Cucumberdiced350 g
- Romaine lettucechopped240 g
- Greek yogurtPlain, whole milk150 g
- Lemon juiceRaw30 g
- Olive oilSalad or cooking oil20 g
- Garlicminced6 g
- Parsleychopped12 g
- SaltTable salt4 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Season chicken with half the salt and pepper. Heat half the oil in a skillet and cook for about 6–8 minutes per side, until the thickest part reaches 165°F (74°C).
- Move chicken to a clean plate and rest for 5 minutes. Keep the juices for the salad.
- Stir yogurt, lemon juice, garlic, parsley, remaining oil and salt into a dressing.
- Arrange lettuce and cucumber in a bowl. Dice the avocado shortly before serving and fold it through gently.
- Slice the rested chicken. Divide chicken, vegetables, dressing and collected juices into 4 servings.
Kitchen notes
- Serve the chicken warm on the cool salad, or chill it promptly before assembling a cold version.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 13.1 g
- Fiber
- 5.9 g
- Carbs − fiber
- 7.2 g
- Protein
- 39.9 g
- Fat
- 20 g
- Energy
- 385 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Chicken, Avocado & Cucumber Salad
For 4 servings
Meat & poultry
- Chicken breastRaw, boneless, skinless600 g
Vegetables
- CucumberRaw, with peel350 g
- GarlicRaw6 g
- Romaine lettuceRaw240 g
Fruit & berries
- AvocadoRaw, flesh only240 g
- Lemon juiceRaw30 g
Eggs & dairy
- Greek yogurtPlain, whole milk150 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh12 g
- SaltTable salt4 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/chicken-avocado-cucumber-salad/
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