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Chicken Avocado Salad

Updated: Nov 26, 2023


Protein (Choose One - Chicken or Tofu):

  • 6 oz extra firm tofu (for vegan option, press to remove excess moisture) OR

  • 6 oz chicken breast, diced

Cooking the Protein:

  • 1 tsp avocado oil

  • A pinch of sea salt

  • A pinch of black pepper

  • 1/2 tsp garlic powder

  • 1 tbsp teriyaki sauce or coconut aminos (a healthy soy sauce alternative)

Salad & Dressing:

  • 1/2 avocado, sliced

  • 6 baby tomatoes, sliced

  • 1/2 cup chopped kale or spinach (optional)

  • 1 tbsp olive oil

  • 1 tbsp fresh lemon juice

  • 1 tsp rice wine vinegar

  • A pinch of salt and black pepper


  1. Prepare the Protein: For tofu, press it between paper towels to remove excess moisture. If using chicken, dice it into bite-sized pieces.

  2. Cook the Protein: In a pan over medium heat, add 1 tsp of avocado oil. For tofu, sauté it for about 15-20 minutes until it becomes crispy and golden, seasoning it with a pinch of sea salt, black pepper, garlic powder, and teriyaki sauce (or coconut aminos) for flavor. For chicken, cook until it's no longer pink in the center, also seasoning with salt, pepper, garlic powder, and teriyaki sauce.

  3. Divide and Store: Save half of the cooked protein for another meal. Leftovers are a great time-saver!

  4. Prepare the Salad: In a bowl, combine the sliced avocado and baby tomatoes. Optionally, add the chopped kale or spinach for an extra nutrient boost.

  5. Create the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, rice wine vinegar, and a pinch of salt and black pepper.

  6. Assemble the Salad: Pour the dressing over the salad ingredients and toss to coat evenly. Then, add 3 oz of the cooked chicken or tofu on top.

  7. Serve and Enjoy: Your delicious teriyaki chicken (or tofu) salad is ready to enjoy. This satisfying meal contains approximately 450 calories.

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