Ingredients
4 boneless chicken breasts
2 ripe avocados
1 cup cherry tomatoes, halved
2 cups shredded red cabbage
1 small cucumber, diced
3 green onions, sliced
2 cups fresh cilantro, chopped
4 limes, juiced
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper, brush with 1 tablespoon olive oil. Bake for 15-18 minutes until fully cooked. Cool, then chop into bite-sized pieces.
Slice avocados into cubes. In a bowl, combine chopped chicken, avocado, cherry tomatoes, cabbage, cucumber, and green onions.
Whisk olive oil, lime juice, and cilantro. Mix dressing with salad. Chill for 20 minutes before serving for best flavor melding.
Notes
Substitute chicken with grilled tofu for a vegetarian option
Store in airtight containers for up to 2 days
Add hemp seeds or quinoa for extra plant-based protein
Chop ingredients evenly for balanced bites
Keep dressing separate until ready to serve for optimal avocado texture
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Chopping, Baking
- Cuisine: American
- Diet: Dairy-free
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 125mg