Avocado, Chicken, and Greens with Tomatillo Dressing

Welcome to PureFormulas’ Superfood Cooking Challenge, where we challenge you to start your year on the right foot and cook your way to a healthy new you! Most people see January as the month to start the new diet…We say throw the new diet out the window and become familiarized with your kitchen and superfoods!

Salads can be tricky in the sense that we know they can be good for us but at the same time can also go wrong when it comes to being a pleasurable and balanced meal. Before nutrition school, I used to think that having leafy greens would guarantee me a healthy meal, aren’t we always told to eat our greens?

Salads truly are a wonderful way to get your veggies for the day and not feel heavy after a meal. But you do have to make sure to include variety as well as adding good sources of healthy fats and protein to give you extra nutrients that you can’t get only from plain salads. For this recipe, we decided to add simple ingredients like avocado and chicken (but you can always use other protein sources like tofu and quinoa) to give balance to our greens. Speaking of chicken, have you ever noticed that whenever you bake chicken it just doesn’t come out juicy and at times rather dry? This might just be the perfect solution! It’s simple and comes out incredibly delicious. Just mix the spices you wish to season with in yogurt and cover the chicken strips with the yogurt mix before baking. When it’s lunch/dinner time, mix your greens and avocado with this yummy chicken, top with a delicious tomatillo dressing and you’ve got yourself a simple, healthy, and flavorful salad. Remember, healthy doesn’t mean flavorless!

Check our Superfood guide to know more about the superfoods used in this recipe.

Avocado, Chicken, and Greens with Tomatillo Dressing

Avocado, Chicken, and Greens with Tomatillo Dressing
Serves 4
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For the salad
  1. 2 cups halved cherry tomatoes
  2. 1 avocado
  3. 1 bag of green leaves of choice (lettuce, spinach)
For the Chicken
  1. 1 pound skinless chicken breast
  2. 1 cup plain greek yogurt
  3. ½ cup grated parmesan cheese
  4. 2 garlic cloves minced
  5. 1 ½ teaspoon Himalayan salt
  6. ½ teaspoon white pepper
For the Tomatillo Dressing
  1. 1 lemon
  2. 1 lime
  3. 2 tablespoons olive oil
  4. 2 tablespoons balsamic vinegar
  5. 2 tablespoons honey
  6. 2 tablespoons water
  7. 2 garlic cloves minced
  8. 2 teaspoons Dijon mustard
  9. Handful chopped cilantro
  10. 1 tomatillo
  11. Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. In a small bowl, mix Greek yogurt with parmesan cheese, garlic, salt and pepper. Cover each chicken breast with the yogurt mix and place in baking dish. Bake chicken for 45 minutes.
  3. While chicken is in the oven, combine all the ingredients for the tomatillo dressing in the blender until it forms a dressing consistency. Set aside.
  4. In a large bowl, add the green leaves of choice and top with sliced avocado and tomatoes.
  5. Serve with chicken and tomatillo dressing.
  6. Optional: Top with pine nuts for a special touch!
Adapted from Krafted Koch
Adapted from Krafted Koch
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