Chicken, Avocado, and Mozzarella Chopped Salad is such a simple & fresh weeknight dinner — perfect for a warm summer’s evening! Just 30 minutes, start to finish.
This chopped salad was originally intended to be a vegetarian recipe, but the chicken simply insisted on sneaking its way in. Simply leave it out for a lighter meatless meal, if desired, or enjoy Chicken, Avocado, and Mozzarella Chopped Salad just as written for an easy 30-minute weeknight dinner. (So, we’ll call this a bonus extra Sunday Scratchups recipe from scratch around affordable ingredients this week!)
Note: If you’re doing a keto or other low carb diet, just ignore that bread up there — it’s not part of the salad itself! 😉
The tomato, cucumber, and green onion I used here are from my garden, and this easy chopped salad is a great way to incorporate some of your own fresh garden tomatoes and other seasonal produce into a colorful, healthy dinner. Chicken, Avocado, and Mozzarella Chopped Salad itself is also naturally gluten free & low carb. Although I served mine with skinny garlic toast, you can keep the whole meal gluten free by using gluten free bread and low carb by choosing a different side.
Chicken, Avocado, and Mozzarella Chopped Salad
Ingredients
1 lb boneless skinless chicken breast, butterflied
Sea salt, to taste
Black pepper, to taste
1 Tbsp olive oil
8 oz fresh mozzarella balls in water, halved
One avocado, chopped
2 Roma tomatoes, chopped
One yellow bell pepper, chopped
1 cucumber, peeled and chopped
2 Romaine lettuce hearts, chopped
Several green onions, chopped
Salad dressing of choice, to taste
Directions
Butterfly chicken (cut lengthwise to make it thinner, but don’t bother separating the two pieces), then season on both sides with sea salt and pepper. Heat olive oil in a cast iron skillet over medium heat until shimmering, then add chicken and brown for 10 minutes a side or until completely cooked through. Let chicken cool, then chop.
While cooking and cooling chicken, chop your salad veggies and halve the mozzarella. (Keep the size of your chopped ingredients roughly the same, other than the green onion.) Add lettuce to a large plate or bowl, top with chicken and veggies, and drizzle with your favorite dressing to taste.
A filling dinner salad for a Summer Evening
Look how pretty a simple salad can be when you use all of these different colors! This hearty Chicken, Avocado, and Mozzarella Chopped Salad is so easy to throw together, and the perfect mix of textures and flavors for a hot summer’s evening. You can use homemade dressing here to punch up the flavor even more, but I kept it simple with bottled — and it will be delicious either way.
Chicken, Avocado, and Mozzarella Chopped Salad, printable recipe
Chicken, Avocado, and Mozzarella Chopped Salad
Ingredients
- 1 lb boneless skinless chicken breast butterflied
- Sea salt to taste
- Black pepper to taste
- 1 Tbsp olive oil
- 8 oz fresh mozzarella balls in water halved
- One avocado chopped
- 2 Roma tomatoes chopped
- One yellow bell pepper chopped
- 1 cucumber peeled and chopped
- 2 Romaine lettuce hearts chopped
- Several green onions chopped
- Salad dressing of choice to taste
Instructions
- Butterfly chicken (cut lengthwise to make it thinner, but don’t bother separating the two pieces), then season on both sides with sea salt and pepper.
- Heat olive oil in a cast iron skillet over medium heat until shimmering, then add chicken and brown for 10 minutes a side or until completely cooked through.
- Let chicken cool, then chop.
- While cooking and cooling chicken, chop your salad veggies and halve the mozzarella. (Keep the size of your chopped ingredients roughly the same, other than the green onion.)
- Add lettuce to a large plate or bowl, top with chicken and veggies, and drizzle with your own favorite salad dressing to taste.
Notes
Recipes in the real world
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