Description
This hearty chicken salad is loaded with juicy spiced chicken thighs, crisp vegetables, creamy avocado, feta, and crunchy almonds. A rich pesto yogurt dressing ties everything together for a fresh and satisfying meal.
Ingredients
- 2 lbs boneless chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp oregano
- 11 oz spring mix lettuce
- 1 can white cannellini beans, drained and rinsed
- 2 avocados, diced
- 1 cup diced cucumber
- 8 oz feta, diced or crumbled
- 1/2 cup basil, chopped
- 1 cup salted almonds, chopped
- 1/2 cup 2% plain Greek yogurt
- 1/2 cup mayo
- 1/3 cup fresh pesto
- 1/3 cup avocado oil or olive oil
- Juice of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine the chicken thighs and olive oil, tossing to coat evenly.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Sprinkle over the chicken and toss until fully coated.
- Heat a cast iron skillet over medium-high heat and add oil. Once hot, cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F. Work in batches if needed. Transfer cooked chicken to a plate and let rest.
- In a medium bowl, whisk together the Greek yogurt, mayo, pesto, avocado oil or olive oil, lemon juice, salt, and pepper to make the dressing.
- Assemble the salad by layering the spring mix in a large serving bowl. Top with cannellini beans, avocado, cucumber, and feta.
- Slice the cooked chicken into strips and arrange over the salad. Sprinkle with chopped basil and almonds.
- Drizzle the creamy pesto dressing over the salad and toss gently before serving, or serve the dressing on the side.
Notes
- Chicken breasts can be substituted for chicken thighs if preferred.
- Store dressing separately for best freshness if making ahead.
- To make this salad lower in carbs, reduce the beans or omit them.
- Serve with warm pita bread or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 54 g
- Saturated Fat: 12 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 135 mg
