Healthy Recipes

Chicken & Avocado Salad with Poppy Seed Dressing

This salad has it all: protein, iron, vitamins, and “good” fats from avocado.

Chicken & Avocado Salad with Poppy Seed Dressing
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½ cup olive oil, plus 2 teaspoons
W cup fresh lime juice W cup honey
2 teaspoons spicy brown mustard
⅛ teaspoon cayenne pepper
Coarse salt and freshly ground black pepper to taste
1½ pounds chicken fillets, rinsed and patted dry with paper towels
1 tablespoon poppy seeds
2 large ripe mangoes, peeled, pitted, and cut into V-inch cubes
2 ripe avocados, peeled, pitted, and diced
½ cup coarsely chopped fresh cilantro
¾ cup chopped pistachios
1 12-ounce bag baby spinach
2 teaspoons grated lime zest


1. Make the dressing: Combine ½ cup olive oil, lime juice, honey, mustard, cayenne pepper, and salt and pepper in a medium jar with a tight fitting lid; shake well to combine ingredients.

2. Place the chicken and ¼ cup of the dressing in a reusable ziplock bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to remaining dressing in the jar; set aside.

3. Coat a large nonstick skillet with 2 teaspoons olive oil; set over medium-high heat. Add chicken (discard marinade) and reduce heat to medium. Cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer to a cutting board and cut into ½-inch cubes. Transfer to a large bowl. Add the mangoes, avocados, cilantro, and half the pistachios. Add the reserved dressing, toss well to coat.

4. In a large serving bowl; top spinach with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and remaining pistachios and serve.

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Nutritional facts: 

Per serving: 410 calories, 25 g fat (4 g saturated), 30 g carbohydrates, 22 g protein, 7 g fiber, 245 mg sodium (11% Daily Value).

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