Avocado Chicken Salad with Watermelon and Mint Lime Dressing
Made with fresh baby greens, juicy chicken breasts, creamy avocado, and feta cheese, this summer salad also features sweet watermelon cubes! Tossed with a tasty mint lime dressing, it's a complete summer meal in a bowl!
24-ozchicken breasts,boneless, skinless, poached, air-fried, or grilled (see instructions)
1teaspoondried thyme
4cupswatermelon cubes
1mediumripe avocado,thinly sliced
4cupsbaby spinach or other fresh greens,long stems removed
¼cupfeta cheese,crumbled
Mint Lime Dressing
¼cupolive oil,extra virgin
2tablespoonslime juice,freshly squeezed
2tablespoonsfresh mint leaves,finely minced
1tablespoonhoney
1pinchsea salt
Instructions
Sprinkle chicken breasts with salt and pepper and dried thyme. To poach: place chicken in a skillet and pour in enough water (or chicken broth) to cover chicken about half way. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat, cover and allow the chicken to rest for 15 minutes before slicingOr air fry for 8 to 10 minutes at 375°F. turning once halfway through.Or grill on an outdoor or indoor grill over medium-high heat until the chicken has reached an internal temperature of 165°F.
Combine dressing ingredients in a blender or by shaking in a covered jar.
To make individual dinner salad bowls, arrange baby greens in each of two shallow bowls. Layer with watermelon cubes, thinly sliced chicken, avocado and crumbled feta cheese.
Drizzle with Mint Lime Dressing and serve right away.