Rosemary Chicken, Turkey and Avocado Salad
Introducing the Rosemary Chicken, Turkey and Avocado Salad, a deliciously satisfying dish that combines the savory flavors of rosemary-infused chicken and crispy turkey with creamy avocado and fresh greens. This nutritious salad is perfect for lunch or dinner, offering a delightful crunch with every bite. With its vibrant colors and wholesome ingredients, it not only pleases the palate but also supports your wellness goals. Whether enjoyed on its own, paired with crusty bread, or wrapped in a whole wheat tortilla, this salad is versatile enough to fit any occasion. Ready in just 35 minutes, it’s ideal for meal prep, picnics, or a light dinner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 slices thick-cut turkey
- 1/2 pound boneless, skinless chicken breasts
- 6 cups spring greens and/or butter lettuce
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup red apple vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons minced fresh rosemary
- salt and pepper
Instructions
- Cook the turkey in a large skillet over medium-low heat until crispy; drain on paper towels.
- Season chicken breasts with salt, pepper, and minced rosemary; cook in the same skillet over medium-high heat until golden brown (5-6 minutes per side). Let rest before slicing.
- In a large mixing bowl, toss spring greens, watercress, and cherry tomatoes. Top with sliced chicken, crispy turkey and avocado.
- Drizzle with homemade dressing made from olive oil, red apple vinegar, dijon mustard, minced rosemary, salt, and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg