How to Make Chicken Mixed Green Salad With Italian Avacado Dressing


A chicken and mixed green salad with Italian avocado dressing is a healthy treat that can be served either as an appetizer or a main dish. It is quick and easy to make, and will have you begging for more.

Chicken Mixed Green Salad with Italian Avacado Dressing

Step 1

Place skillet on stovetop on medium heat. Add olive oil to pan. Place chicken in pan and cook for five to six minutes on each side, lightly browning each side. Set aside.

Step 2

Empty mixed greens into salad bowl. Slice onion into thin strips and slice the tomatoes in half. Drop evenly over mixed greens. Slice chicken into thin strips and place it on top of the salad.

Step 3

Cut the avocado in half and remove the pit. Scoop the flesh of avocado out and into a blender. Pour Italian dressing into blender. Blend mixture until the dressing is smooth. Pour evenly over salad.

Step 4

Sprinkle dried cranberries over the salad. Scoop into bowls and serve.

Things You'll Need

  • Salad bowl
  • Knife
  • Skillet
  • Blender
  • 2 boneless skinless chicken breasts (thinly sliced)
  • 1 tbs olive oil
  • 1 bag mixed salad greens
  • 1 cup cherry tomatoes
  • 1 small red onion
  • 1/2 cup fat free Italian dressing
  • 1/2 medium ripe avocado
  • 1/4 cup dried cranberries
Keywords: Weight Watchers, Healthy Recipe, Salad, Chicken Recipe, Summer Recipe

About this Author

James Mascia is an English teacher in Maryland, currently teaching at the high school and post-secondary levels. Mascia earned his bachelor's degree in creative writing and culinary arts from SUNY New Paltz and his master's degree in education from Dowling College. He has been writing articles online on multiple subjects since 2006.