Description
Rosemary Chicken, Turkey , and Avocado Salad is a vibrant and savory dish that beautifully marries fresh ingredients with rich flavors. Ideal for lunch or dinner, this salad features tender rosemary-infused chicken, crispy turkey , creamy avocado, and a colorful medley of greens. Not only does it look appealing on the plate, but it’s also packed with protein and healthy fats, making it a nutritious choice for any meal. Perfect for gatherings or as a comforting family dish, this salad will quickly become a favorite!
Ingredients
Scale
- 4 slices thick-cut turkey
- 1/2 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons minced fresh rosemary
- 6 cups spring greens and/or butter lettuce
- 1 bunch watercress
- 1 cup cherry tomatoes, halved
- 1 large avocado, thinly sliced
Instructions
- Cook the turkey in a large skillet over medium-low heat until crispy; drain excess grease.
- Season chicken breasts with salt, pepper, and minced rosemary. Cook in the same skillet until golden brown on both sides (5-6 minutes per side). Let rest before slicing.
- In a mixing bowl, combine spring greens, watercress, and cherry tomatoes. Top with sliced chicken, turkey pieces, and avocado. Drizzle with vinaigrette made from olive oil, vinegar, Dijon mustard, minced rosemary, salt, and pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg