10 ratings

Avocado Salad

This avocado salad is a game changer
Avocado Salad

Avocado Salad

This recipe is a crowd pleaser, especially if the crowd loves avocados. The creamy dressing paired with the bite of arugula, the buttery taste of avocado, and the tang of Parmesan creates a unique and exciting contrast of flavors. It can stand to lose the chicken and can also be spruced up with some frisee or a sprinkle of almonds. If you love avocado, this is a quick and satisfying dish.

Ready in
50 min
5 min
(prepare time)
45 min
(cook time)
Calories Per Serving



Back To Avocado 101!



  • 1 boneless, skinless chicken breast
  • 2 avocados
  • 2 Tablespoons lemon juice
  • 1 garlic clove, peeled
  • 1/4 Cup white balsamic vinegar
  • 3/4 Cups olive oil + 1 tablespoon
  • 1/2 Cup shaved Parmesan
  • 2 Cups arugula
  • 1 head of Boston Bibb lettuce
  • 2 Tablespoons salt, divided
  • 2 Teaspoons pepper, divided


Preheat the oven to 375 degrees.

On a sheet pan, season chicken breast with 1 tablespoon of salt and 1 teaspoon of pepper and rub with 1 tablespoon of olive oil. Roast in oven for 30-45 minutes, or until done. Let cool and shred.

In a food processor, blend together one of the avocados, the lemon juice, garlic clove, white balsamic vinegar, and the remaining salt and pepper. Slowly add the rest of the olive oil and blend until well incorporated. You will have about a cup of dressing; set aside half and save other half for later use.

Dice the other avocado and set aside. In a salad bowl, add Boston Bibb, arugula, shredded chicken, shaved Parmesan, and toss well to combine. Add the avocado dressing and toss. Add diced avocado last, toss and serve.