Chicken and Apple Salad

Updated: Apr 12, 2020


4 boneless, skinless, chicken breasts

3 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 cup avocado oil

1/2 cup avocado mayo

1/4 cup plus 2 tbsp lemon juice

1/2 cup loosely packed fresh parsley leaves, roughly chopped

2 tbsp chopped fresh rosemary

2 large Fuji apples, cored and thinly sliced

1 small red onion, thinly sliced

6 cups mixed salad greens

1/4 cup extra virgin olive oil


1. Season both sides of the chicken breasts with 1 tsp of the salt and pepper. In a large skillet, warm the avocado oil over med-high heat. Add the chicken and cook for 5 minutes. Flip and continue to cook for another 4-5 minutes, until the meat is opaque throughout and the internal temperature reaches 165 degrees F on an instant-read thermometer. Transfer the breasts to a cutting board and let rest for 2 minutes.

2. Cut the chicken into thin slices. In a medium bowl, combine chicken, mayo, 1/4 cup of lemon juice, the parsley, rosemary, apple, onion, and remaining 2 tsp sea salt. Stir well to combine.

3. Toss the greens in a bowl with the remaining 2 tbsp lemon juice and the olive oil, then arrange on four plates. Divide chicken mixture evenly among the plates and serve.

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