Avocado Chicken Salad with Roasted Bell Peppers | Another Weightloss Chicken Salad Recipe
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • Air fryer chicken breast - 2, about 450 gms
  • Avocado - 1, about 400 gms
  • Red capsicum / bell pepper - 1
  • Yellow capsicum / bell pepper - 1
  • Onion - ½ of a medium one
  • Spring onion greens - ⅓ cup, chopped
For Salad dressing:
  • Lemon - 1, large
  • Extra virgin olive oil - 4 tbsp
  • Salt - ½ tsp
  • Black pepper - ¼ tsp
Instructions
  1. I used my mind-blowing air fryer chicken breasts for this amazing avocado chicken salad. So, if you own an air fryer, I urge you to follow that recipe and you will thank me for it!
  2. If you don’t have an air fryer yet, you can grill your chicken breasts following one of my earlier recipes here!
  3. Once the chicken breasts are completely cooked, let them rest and cool down a bit for about 10 minutes.
  4. Then first slice each breast into thin strips of about 1-inch width. Then cut each strip into bite-sized pieces. Set the chicken aside while you prep other ingredients.
  5. Cut the avocado in half and take the seed out. If your avocado is nicely ripen, the outer skin will come off with just a gentle pull. Peel out the outer skin from each half.
  6. Cut each half first into thin long strips and then cut each strip into bite-sized pieces. Set it aside.
  7. For roasting bell peppers, I again used my air fryer. Smear about half a teaspoon of olive oil around each capsicum coating them evenly.
  8. Set your air fryer temperature at 180 C / 350 F and set the timer at 20 minutes. Air fry both the capsicums together for 20 minutes. They will turn soft.*
  9. Take the capsicums out and let them cool down enough to touch. Then cut each pepper into half, deseed & peel the skin off and chop each one into bite sized pieces.
  10. Thinly slice the onion and finely chop the spring onion greens.
  11. Prepare the simple salad dressing by whisking together juice of the lemon, extra virgin olive oil, salt & pepper. You can use a small bottle with tightly fitted lid and give vigorous shakes with all the ingredients in it. Your salad dressing is ready!
  12. Assemble all the ingredients in a large mixing bowl - avocado, chicken breasts, roasted peppers, onion and spring onion greens.
  13. Drizzle half of the prepared salad dressing over the bowl. Now using two mixing spoons, start tossing all the ingredients with a light hand ensuring the salad dressing coats all the small pieces of veggies and chicken.**
  14. To add more freshness, you can garnish your salad with freshly plucked basil leaves that you see in my avocado chicken salad; this one was also a personal touch from my better half simply wanting to show-off his kitchen garden creation ;)!
  15. Your delicious and soulful salad is ready to serve! Enjoy the summer with these freshest possible avocado chicken salad!
Notes
* Note: If you like your peppers crunchier, then reduce the time to 15 minutes. We like them soft, which is why I continued for 20 minutes after checking them at the 10 minutes mark.

** Note: I don’t prefer to add all the salad dressing at one go; just serve the remaining dressing on the side and let everyone add more if needed as per their liking.
Recipe by Flavor Quotient at https://flavorquotient.com/2024/07/avocado-chicken-salad-with-roasted-bell-peppers/