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Chicken and Avocado Salad

This Chicken and Avocado Salad makes a delicious and filling lunch or dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, lunch, Main Course
Cuisine: American
Servings: 1 person
Calories: 917.7kcal


  • 1 chicken breast with skin on
  • 1 tbsp olive oil
  • 1 tsp oregano dried
  • 1 tsp Cajun seasoning
  • 1 head lettuce gem or romaine work well
  • 1 large vine ripened tomato
  • 2 spring onions
  • 0.5 avocado
  • 125 grams black beans tinned, drained weight
  • 100 ml buttermilk
  • 0.5 lemon juice only
  • 1 tsp paprika
  • 1 clove garlic crushed


  • Begin by rubbing the chicken breast with the olive oil, dried oregano and Cajun seasoning.
  • Turn a griddle pan on high and cook the chicken for 5 minutes on either side until charred on the outside and cooked through the centre.
  • Place to one side and allow to cool completely.
  • To assemble the salad, slice the lettuce into strips.
  • Dice the tomatoes, slice the spring onions and cube the flesh of the avocado.
  • Add these to the lettuce along with the drained black beans.
  • Once completely cool, slice the chicken and place on top of the salad.
  • Finally, mix together the buttermilk, lemon juice, paprika and garlic.
  • Drizzle over the salad and enjoy.


Calories: 917.7kcal | Carbohydrates: 76.72g | Protein: 72.46g | Fat: 40.27g | Saturated Fat: 7.67g | Trans Fat: 0.03g | Cholesterol: 155.64mg | Sodium: 446.22mg | Potassium: 3327.84mg | Fiber: 30.1g | Sugar: 23.39g | Vitamin A: 6033.73IU | Vitamin C: 93.21mg | Calcium: 361.09mg | Iron: 8.74mg