Chicken and Vegetable Salad with Avocado Dressing

Crisp napa cabbage, juicy tomato, cucumber, and sweet bell pepper meet tender, paprika-marinated chicken in this fresh, colorful bowl. A creamy avocado dressing with lemon and pumpkin seeds ties it all together, making it a light yet satisfying lunch — much like the Healthy Chicken and Broccoli Oven Bake, it proves that healthy food can be full of flavor. Serve it on its own, or next to the Refreshing Green Salad with Cucumber and Egg for a bright, crunchy spread.

Ingredients

• 200 g napa cabbage, shredded
• 1 tomato, diced
• 1/2 bell pepper, diced
• 1 cucumber, diced
• 1/2 red onion, sliced
• 200 g chicken breast
• For the dressing: 1 ripe avocado; juice of 1/2 lemon; 1 tbsp pumpkin seeds; 1 tsp dried herb mix (basil, tomato, garlic)
• For the marinade: 1 tsp paprika; 2 tbsp soy sauce

Instructions

1. Dice the chicken, coat with soy sauce and paprika, and marinate in the fridge for 2 hours.
2. Fry the chicken until cooked through (a little oil is fine).
3. Chop all the vegetables.
4. Blend the dressing ingredients until smooth.
5. Toss everything together, add salt if needed, and serve.

Tips

• Let the chicken marinate for the full 2 hours — the soy sauce and paprika soak in and keep the meat juicy.
• Use a ripe, soft avocado for the dressing so it blends silky-smooth; add a splash of water if it is too thick.
• For more healthy chicken and salad ideas, see Allrecipes and Serious Eats.

Nutrition (per 100 g): 75 kcal, protein 6 g, fat 4 g, carbs 3 g.

Light, fresh, and full of crunch, this salad is an easy lunch you will come back to again and again. For another avocado favorite, try the Salmon and Avocado Salad with Honey Dressing.