Chicken Artichoke Avocado Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $20.00
- Nutrition
- 480 cal · 48g protein
- quick
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side · kept by 1 family
Chicken Artichoke Avocado Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb thin-sliced chicken breast cutlets
- 2 jars marinated artichoke hearts (6 oz jars)
- 2 count avocados
- 1 package romaine hearts
- 1 count lemon
- ¼ cup mayonnaise
- 4 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp crushed red pepper
- 2 tsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Season the raw chicken cutlets with the oregano, garlic powder, salt, and pepper.
- Heat the olive oil in a skillet over medium-high heat and cook the chicken in 2 batches, 3-4 minutes per side, until it reaches 165°F. Let cool 5 minutes, then chop.
- Meanwhile, whisk the mayonnaise, Dijon, juice of the lemon, and crushed red pepper in a large bowl (leave out the pepper flakes for kids).
- Drain and chop the artichoke hearts and dice the avocados.
- Fold the chicken, artichokes, and avocado into the dressing until coated.
- Chop the romaine, divide onto plates, and pile the chicken salad on top.
- Picky eaters can have plain chopped chicken and romaine, with the dressing on the side.
- Make ahead: cook and chop the chicken and whisk the dressing up to 2 days ahead and chill them. Dice the avocado and put it together just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 18 g
- Fiber
- 6 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 1,140 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop