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Salad with Chicken and Avocado Dressing

Rotisserie chicken and pre-washed salad greens make prepping your lunch in advance a cinch. Protein-packed sunflower seeds replace croutons for crunch while ripe avocado is the key to a creamy, dairy-free dressing.

Serves 4
Ready in 15 mins
Prep time 15 mins
346 calories per serving


> 1 small ripe avocado, pitted, peeled, and cut into chunks
> 3 tbsp lemon juice
> 3 tbsp olive oil
> 3 tbsp chopped chives
> 1 (5 oz) pkg Italian-blend salad greens
> 2 medium bell peppers, seeded and thinly sliced
> 2 cups shredded rotisserie chicken
> 3/4 cup sunflower seeds


In a blender, purée the avocado, lemon juice, oil, chives, and 5 tbsp water until smooth. Season with salt and pepper to taste.
Divide the salad greens and bell peppers among 4 bowls. Top with the chicken and sunflower seeds. When ready to eat, drizzle each with a quarter of the dressing.


Pack this salad in food containers with the dressing on the side for easy lunches.

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