Italian Chicken & avocado salad

Italian Chicken & avocado salad

This Italian chicken and avocado salad is brimming with flavours, colors and nutrients. Made with rocket, radicchio, tomatoes & avocado, with cracked pepper & lemon chicken fillets, this salad is a full meal, filling and satisfying, yet healthy.

Seasoned with cold pressed extra-virgin Tuscan olive oil, oregano, a touch of balsamic glaze and a splash of lemon, this salad is rich in taste, yet super-easy and quick to make.

Rich in healthy fats, omega 3, vitamin E, vitamin C, vitamin K, folates, potassium, magnesium, polyphenols, anti-oxidants, anti-inflammatory 7 proteins, this salad is healthy as hell!

This salad is very healthy and if you are vegetarian you can have the vegetarian version here. If you would like to add more vegetarian recipes in your diet or try to go full on vegetarian, you can check my Ebook: The Vegetarian Cookbook, perfect to try in these lockdown days.


Serves 1 person

For the salad

  • 30 gr of rocket leaves
  • Few red radicchio leaves
  • 1 medium tomato
  • 1/2 avocado
  • Extra-virgin olive oil
  • A pinch of dried oregano
  • A dash of balsamic glaze
  • A dash of lemon juice
  • Sea salt to taste
  • Black pepper (optional)

For the chicken

  • 3 chicken fillets
  • 2-3 lemon slices
  • Black pepper
  • Sea salt
  • Extra-virgin olive oil (for cooking)


For the chicken: simply sprinkle some olive oil in a non-stick pan with 1 lemon slice cut in half and the chicken fillets seasoned with salt and pepper. Let the meat sear at medium heat, and then cook through for a few minutes. If needed take out the lemon slice and replace with a new one.

Place all the salads ingredients in a bowl, add the seasoning and the chicken fillet once ready. Enjoy with a slice of bread on a side.

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