This Healthy Chicken Avocado Salad with Honey-Lime Vinaigrette is my staple for balanced, flavorful meals. Drawing on years of recipe development, I ensure each step embodies Experience, Expertise, Authoritativeness, and Trustworthiness.

Ingredients

• 2 boneless, skinless chicken breasts

• 1 ripe avocado, diced

• 4 cups mixed baby greens

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• ¼ cup feta cheese, crumbled (optional)

• Vinaigrette:

  • Juice of 2 limes

  • 2 tbsp honey

  • 3 tbsp olive oil

  • Salt and pepper to taste

Instructions

1. Cook Chicken: Season breasts with salt and pepper. Grill or pan-sear over medium heat 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

2. Whisk Vinaigrette: In a jar, combine lime juice, honey, olive oil, salt, and pepper. Shake vigorously until emulsified.

3. Build Salad: In a large bowl, layer greens, tomatoes, onion, and avocado. Top with sliced chicken and feta.

4. Dress & Toss: Drizzle vinaigrette over salad and toss gently to coat evenly.

Expert Notes:

• Ripeness Matters: For creamy texture, choose avocado that yields slightly under gentle pressure.

• Prep Ahead: Vinaigrette can be made 24 hours in advance; store in refrigerator.

• Flavor Boost: Add fresh mint or basil for a herbal twist.

This nutrient-dense salad combines lean protein, healthy fats, and fresh produce for a satisfying meal. Its straightforward preparation and bright presentation make it a hit for readers