Ingredients
For the Chicken
- 2 small chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Salad
- 5 cups lettuce, chopped
- 1 cup cucumber, sliced
- 1 avocado, sliced
- ½ cup red onions, sliced
- ¼ cup cooked bacon, chopped
For the Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- A pinch of red crushed pepper
- Salt and fresh ground black pepper, to taste
Instructions
- Preheat and Season Chicken: Preheat your oven to 425°F. Season the chicken breasts evenly with paprika, garlic powder, salt, and black pepper.
- Prepare Chicken for Baking: Line a baking dish or roasting pan with parchment paper. Place the seasoned chicken breasts in a single layer on the parchment. Drizzle 1 tablespoon of olive oil over the chicken and rub it evenly with your fingers to coat.
- Bake the Chicken: Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F. Use a meat thermometer to verify doneness. After baking, remove the chicken from the oven and let it cool for about 5 minutes before chopping.
- Assemble the Salad: In a large salad bowl, add the chopped lettuce first. Then top it with sliced cucumber, sliced avocado, sliced red onions, and chopped cooked bacon.
- Make the Dressing: In a mason jar or small bowl, combine freshly squeezed lemon juice, 2 tablespoons of extra virgin olive oil, a pinch of red crushed pepper, and salt and black pepper to taste. Whisk or shake well to combine all the ingredients thoroughly.
- Toss the Salad: Taste the dressing and adjust seasoning if needed. Pour the dressing over the salad mixture. Add the chopped baked chicken on top and gently toss to combine all ingredients.
- Serve and Enjoy: Serve the chopped chicken salad immediately for the freshest taste.
- Meal Prepping: For meal prep, divide the chopped chicken salad evenly into 4 medium-sized glass containers. Cover with lids and store in the refrigerator. The salad will keep fresh for 3-4 days.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked but still juicy.
- For extra flavor, feel free to add herbs like parsley or cilantro to the salad.
- Avocado is best added just before serving to prevent browning during storage.
- The salad can be made ahead but add avocado fresh each day for meal preps.
- Adjust the amount of crushed red pepper in the dressing to your preferred spice level.
- Leftover cooked chicken can be stored separately and added just before serving to preserve texture.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
