A light, refreshing and healthy salad that is perfect for when you're on-the-go or looking to please a crowd at your next BBQ. The best summer salad!
Course Appetizer, Main Dish, Salad, Side Dish
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Calories 375kcal
Author Samantha Buckner
Ingredients
Chicken:
1.5lbsboneless, skinless chicken breastcubed
salt and pepperto taste
1/4tspgarlic powder
1tbspolive oil
Other Salad Stuff:
1english cucumbercut lengthwise & then in slices
1/2red onionsliced
2earscornshaved off the ear
2mediumavocadospeeled, pitted, & diced
1.5cupscherry tomatoesor grape tomatoes, halved
1/3cupshaved parmesan cheese
Lemon Basil Dressing:
2tbspolive oil
3tbspfresh lemon juice
0.5tbspminced garlic
salt and pepperto taste
1/4cuptraditional basil pesto
Garnishment:
freshly chopped basil
shaved parmesan cheese
extra squeeze of lemon juice
Instructions
Place a large nonstick pan or skillet over medium heat with 1 tablespoon of olive oil. Slice the chicken breast into small chunks. Toss with the salt, pepper, and garlic powder.
Once the pan has heated, add the chicken and allow to cook 6-8 minutes or until cooked through. Stirring frequently. Chicken should reach an internal temperature of 165 degrees F.
Remove from pan to a plate and allow to cool.
While the chicken is cooking, prepare the remaining salad ingredients (minus the avocado) and combine into one large bowl. Combine the ingredients for the Lemon Pesto Dressing in a small mixing bowl.
Toss half of the dressing with the chicken once it has cooled. Add the chicken to the salad and toss to thoroughly combine.
Drizzle the remaining dressing overtop of the salad, add the avocado, and garnish with basil, additional parmesan cheese, and (if desired) extra lemon juice.
Notes
Tips:
You can swap cooking chicken for rotisserie chicken to cut back on time and cooking. To amp up this salad and make it even more summertime flavorful - grill the chicken!
If you cook the chicken and boil the corn: make sure both are cooled prior to tossing into the salad. You can swap corn on the cob for frozen corn (thawed).
Add the avocado and parmesan cheese when you're ready to serve. The avocado turns quickly once cut. This salad is best when served fresh.