chicken salad with avocado

Looking for a fast and whole-food friendly meal? Whip up this bright and flavorful salad.


  • 3 large ripe tomatoes, cut into wedges
  • Organic chicken breast from 1 rotisserie chicken (12 ounces)
  • 5 ounces avocado, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 1/2 cup small fresh basil leaves
  • kosher salt
  • fresh black pepper


  • Divide the tomatoes between 4 plates or bowls.
  • Shred the chicken breast into large pieces and arrange over tomatoes with the avocado.
  • Drizzle with olive oil, squeeze with lemon juice and season with salt and fresh pepper, to taste.
  • Top with fresh basil.

Yield: 4 servings, Serving Size: 2 cups

Recipe courtesy of