This spin on a classic will be one of the most refreshing chicken salads you will ever prepare).


For the Chicken:

  • 2 Boneless Skinless Chicken Breasts
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Salad:

  • 2 tbsp. Celery (diced)
  • 2 tbsp. Green Grapes (halved)
  • 2 tbsp. Walnut Pieces (toasted)
  • 1 tbsp. Red Onion (diced)
  • 1 tbsp. Fresh Basil (julienne)
  • 1 tbsp. Fresh Parsley (chopped)
  • 1 tbsp. Fresh Dill (chopped)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Lemon (juiced and zested)
  • Salt and Pepper (to taste)

For the Avocado:

  • 2 Avocados
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)



1. Dress both chicken breasts with 1 tbsp. of extra virgin olive oil, and salt and pepper. On a grill or in a 400° oven, cook the chicken breasts until the breasts are cooked to 165°. Allow to cool, then dice into medium sized chunks.

2. In a mixing bowl, add all ingredients in order. Be sure to add the olive oil and lemon juice last to ensure the fat and acid coat all of the ingredients.


3. Split the avocado in half, removing the seed and carve out an indentation, giving you a cavity in which to stuff the avocado with the chicken salad. Place 4 equal portions of the chicken salad into the four halves of the avocado.



Tip: This dish can be prepared ahead of time and served cold, put overtop of greens and use the sauce as a dressing.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • 2 Eggs (fried, poached, or hard boiled)
  • Fresh Berries