Rosemary Chicken, Turkey and Avocado Salad
Rosemary Chicken, Turkey , and Avocado Salad is a vibrant and flavorful dish that artfully combines savory chicken, crispy turkey , and creamy avocado atop a bed of fresh greens. This salad is perfect for any meal, whether you’re hosting a casual lunch or an elegant dinner party. With its delightful blend of textures and tastes, it not only satisfies cravings but also provides a nutritious option to fuel your day. Easy to prepare in just 35 minutes, this recipe offers versatility as it can be served as a stand-alone main dish or as a refreshing side. The homemade rosemary vinaigrette adds an aromatic touch that ties all the flavors together beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 slices thick-cut turkey
- ½ pound boneless skinless chicken breasts
- 1 large avocado
- 6 cups spring greens and/or butter lettuce
- 1 cup cherry tomatoes (halved)
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- 1/4 cup red apple vinegar
- 2 tablespoons minced fresh rosemary
- salt and pepper
- 2 tablespoons fresh parsley, finely chopped
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. In the same skillet over medium-high heat, cook the chicken for 5–6 minutes on each side until golden brown. Let it rest before slicing.
- In a large bowl, combine spring greens, watercress, and cherry tomatoes. Top with sliced chicken, and avocado.
- Drizzle with vinaigrette made from olive oil, dijon mustard, red apple vinegar, minced rosemary, salt, and pepper.
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg