Delight your taste buds with this creamy, protein-packed salad that's perfect for any meal!

1

Begin by cooking the chicken breast. Preheat a skillet over medium heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side until it's fully cooked and no longer pink inside. Let it cool for a few minutes before slicing it into bite-sized pieces.

2

While the chicken is cooking, prepare your vegetables. Wash and chop the lettuce and place it in a large salad bowl.

3

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the lettuce. Add in the sliced tomato and thinly sliced red onion.

4

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to make the dressing.

5

Once the chicken has cooled slightly, add it to the salad bowl as well.

6

Pour the dressing over the salad and gently toss everything together until well mixed.

7

Serve immediately and enjoy your fresh Insalata di Pollo con Avocado!

2-3

• Add some sunflower seeds for a crunchy texture.
• Incorporate different greens like spinach or arugula for added flavor.
• Top with crumbled feta cheese for a salty kick.

• Make sure not to overcook the chicken to keep it tender and juicy.
• Use ripe avocados for the creamiest texture.
• Chill the salad in the fridge for 10 minutes before serving for a refreshing touch.

• fat: 25g
• protein: 30g
• calories: 400
• carbohydrates: 15g

This salad is rich in protein and healthy fats, making it a nutritious choice that can support muscle repair and overall health.

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