Lemon Herb Chicken and Avocado Chop Salad

Part of: Big Bowls, High Protein

When you want clean, bright, and filling, this is the one. Juicy lemon-herb chicken plus creamy avocado and crisp chopped veg.

Why This Works

• Chicken thighs stay juicy and reheat better than breast.
• Chopped salad format gives every bite flavor.
• Lemon-herb dressing keeps avocado from feeling heavy.

Ingredients

Chicken

• 1 lb boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp kosher salt

Salad Base

• 4 cups chopped romaine
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado, diced
• 1/3 cup chopped parsley

Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Pinch salt and pepper

Method

1. Season chicken with oil, oregano, garlic powder, and salt.
2. Cook in skillet or grill pan 5 to 6 minutes per side until done. Rest and slice.
3. Whisk dressing ingredients.
4. Toss romaine, cucumber, tomato, onion, parsley, and half the dressing.
5. Add chicken and avocado, then finish with remaining dressing.

Make It Sexier

• Add crumbled feta and toasted pita chips.
• Finish with extra lemon zest.

Swaps & Shortcuts

• Use rotisserie chicken if needed.
• Swap parsley for dill or mint.

Meal Prep & Storage

• Chicken keeps 4 days refrigerated.
• Cut avocado fresh right before serving.

Best For

High-protein meal prep that still tastes fresh on day three.