This Paleo chicken and avocado salad is fresh, healthy, and super tasty! The succulent marinated chicken goes perfectly with the fresh greens, crunchy asparagus, lush avocado, and a dairy-free "creamy" lemon cashew dressing - all topped off by a sprinkle of sesame seeds.
Sometimes I just feel like a simple meal that is full of green goodness!
This chicken and avocado salad ticks all of the healthy boxes with lovely fresh greens, al dente asparagus, a good serving of quality protein, and healthy fats from the avocado and cashew nuts.
This salad makes a lovely fresh meal that can easily be enjoyed for a simple night in but tastes good enough to serve to guests too!
The creamy lemon cashew dressing provides the perfect amount of tangy citrus flavour to balance off this salad nicely, it is completely dairy-free but you wouldn't know it as the dressing tastes lovely and creamy!
This easy chicken salad will leave you feeling full and satisfied without feeling heavy and bloated afterward. It is easy on the digestive system as it contains no carbohydrates, grains, or legumes and is full of easy to digest bitter greens along with lemon and healthy fats that can help assist the sluggish of digestive systems!
Additional Recipe Notes
- I like my asparagus al dente, this works well in this salad as the crunchiness of the asparagus complements the creamy avocado. The easiest way to prepare asparagus this way is to blanch it.
- The preparation time does not include the marinade which can be left anywhere from 30 minutes to overnight for maximum flavour.
- The chicken should work out to be around 2 small chicken breasts, pound or split if they are thicker than 2cm or β "
- A ridged cast-iron pan works best to grill the chicken.
How do you blanch asparagus?
To blanch the asparagus bring a pot of water to a boil and place the asparagus covered in the pot for anywhere from 1-3 minutes depending on how well you like your asparagus done. Cook the asparagus for 1 minute for al dente (firm and slightly crisp and crunchy) up to 3 minutes for tender and soft.
You can test the asparagus by pulling out a stem and feeling for your preferred texture. Once blanched drain and plunge the asparagus into icy cold water. This stops the cooking process and helps preserve the beautiful green colour.
For other gluten and grain-free chicken recipes you may like to try:
Chicken with Cannellini Beans and Thyme
Mediterranean Baked Chicken with Eggplant, Zucchini, Tomato, Olives & Basil
For other healthy salad recipes you may like:
Loaded Lentil Salad
Detox Buddha Bowl with Spicy Chickpeas & Cumin Cashew Sauce
Beetroot, Avocado & Rocket Quinoa Salad with Spiced Walnuts & Mint
I hope you enjoy this chicken salad recipe! Please let me know how you got on in the comments below or leave a star rating in the recipe card, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope
Chicken, Avocado & Asparagus Salad with Lemon Cashew Dressing (Paleo)
A fresh and healthy chicken salad with avocado and asparagus topped off by a creamy lemon cashew dressing. Paleo, Dairy-Free, Gluten-Free.
Ingredients
- 2 small chicken breasts (400gm/14oz)*
- 1 Tbs coconut oil for cooking
Chicken Marinade
- 3 Tbs olive oil
- 2 Tbs lemon juice
- 1 teaspoon garlic, crushed
- ΒΌ teaspoon turmeric *optional
- ΒΌ teaspoon salt
- ΒΌ teaspoon fresh ground black pepper
Lemon Cashew Dressing
- β cup cashew nuts, soaked*See instructions
- 4 Tbs water
- 3 Tbs lemon juice
- 1 Tbs almond milk or other nut milk
- Β½ teaspoon garlic, crushed
- ΒΌ teaspoon turmeric
- salt and pepper to taste
Salad
- 100 gm / 3.5 oz rocket or other salad greens
- 1 avocado
- 250 gm / 8.8 oz asparagus (approx 1 bunch)
- 2 Tbs sesame seeds
- 2 Tbs fresh flat-leaf parsley
- salt and pepper to taste
Instructions
- Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
- Add cashew nuts to a bowl and enough warm water to cover them, cover the bowl and let them sit for 15 minutes while you make the rest of the salad.
- Melt 1 Tbs coconut oil in a cast-iron pan on high heat. Once the pan is very hot turn the pan down to medium heat. Cook the chicken breasts for about 5 minutes on each side so that they are are golden brown on the outside. Pour the remaining marinade over the chicken when you have a couple of minutes left to cook. Remove the chicken and set aside to rest while you prepare the rest of the salad.
- Place the soaked cashew nuts, water, almond milk, garlic, and turmeric in a high power blender or food processor and blitz until smooth and creamy. Add more water if you would like a thinner consistency. Add salt and pepper to taste.
- Bring a medium pot of water to boil. Trim the woody ends from the asparagus and cut the remaining asparagus in half. Add the asparagus and blanch for 1 minute. Drain and plunge into a bowl of icy cold water.
- Arrange the rocket over plates or a platter, slice the avocado, and arrange place this and the asparagus over the rocket.
- Once rested slice the chicken, and add to the salad. Sprinkle with sesame seeds, parsley, and salt, and pepper. Drizzle with the lemon cashew dressing and serve.
Notes
The prep time does not include the marinade which can be left anywhere from 30 minutes to overnight for maximum flavour.
The chicken weight should work out to be approx 2 small chicken breasts, pound or split if they are thicker than 2cm or β ".
A cast-iron pan with ridges works best to grill the chicken.
The asparagus is cooked al dente - for more information on blanching asparagus see the additional recipe notes in the blog post.
Nutrition Information
Yield 2 Serving Size 2Amount Per Serving Calories 570Total Fat 49gSaturated Fat 7gCholesterol 10mgSodium 40mgCarbohydrates 23gSugar 5gProtein 14g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
Jacklyn says
This looks like a perfect fresh, light weeknight dinner! Love the creaminess of the dressing with the citrusy chicken!
Hope Pearce says
Thanks Jacklyn! Yes it is a lovely light dinner π
Annemarie @ justalittlebitofbacon says
This asparagus and chicken salad has me thinking of spring! Light food, balanced, and full of nutrition. And I love the cashew dressing. That's something I need to do more often, since it is such a great way to make a creamy dressing without any cream.
Hope Pearce says
Thank you Annemarie! Yes the dressing is nice and creamy - you can't tell it is dairy free, so is great for those who can't tolerate dairy π
Janette | Culinary Ginger says
This salad has all my favorite ingredients, and I can't wait to taste the dressing.
Cristie | Little Big H says
This is my kind of food... I'm loving the sound of the lemon cashew dressing.
Hope Pearce says
Thank you Cristie!
Georgie | The Home Cook's Kitchen says
this looks awesome! pretty much incorporates ALL my favourite vegetables! great for summer barbeque!
Hope Pearce says
Thanks so much Georgie! Yes it makes a tasty summer meal, it has been so hot here lately so light meals have been a must!
Deepika|TheLoveOfCakes says
This is such a lovely looking salad I love that simple cashew lemon dressing! It adds so much flavor to this salad!
Hope Pearce says
Thank you so much Deepika, yes the dressing tops the salad off nicely! π
puja says
This recipe if definitely for my dear hubby. He loves chicken. π
Hope Pearce says
Thanks Puja, I hope he likes it π
Tania | Fit Foodie Nutter says
Hi Hope! What a beautiful recipe you have there! I could eat a vibrant salad like this every day! I just wish our UK weather was as good as yours. It's been so cold recently that all I want to eat is stew and pasta... lol xx
Hope Pearce says
Thank you Tania! I am a salad fan too, unfortunately our weather has taken a bad turn in the past week or so with what feels like endless rain, but am hopeful our sunny summer will return! Ooh you can't beat stew and pasta when the weather is chilly! π
Raia Todd says
Sounds delicious, Hope! I love adding meat to my salads.
Hope Pearce says
Thanks Raia! π
Joni Gomes says
So yummy and nutritious! I get very excited when asparagus is in season!
Hope Pearce says
Thanks Joni!
Jen says
This looks so flavorful and delicious! Love adding asparagus to salads and that dressing sounds amazing.
Hope Pearce says
Thanks so much Jean π
Renee D Kohley says
That dressing though! Yum! My body is definitely transitioning to craving spring foods - love asparagus!
Hope Pearce says
Thanks Renee, I love it too!
Tessa Simpson says
I need this fresh and springy salad in my life!! So many great flavors, loving the creamy dressing!
Hope Pearce says
Thanks Tessa!
STACEY CRAWFORD says
Yum, this salad looks so tasty and that dressing is a winner!
Hope Pearce says
Thanks so much Stacey - the dressing is lovely and creamy!
Erin Carter says
I absolutely cannot wait to try this salad!
Hope Pearce says
I hope you enjoy it Erin π
paleoglutenfreeguy says
OMG, yes. This looks so good and perfect for when the weather starts warming up.
Hope Pearce says
Thank you!
Megan Stevens says
My family would love this for dinner this spring; thank you!
chihyu says
That looks so delicious! Totally love it!
Mimi says
Asparagus has been "my thing" lately. I can't even count how many recipes I've saved and tried but yours is definitely very special. That "creamy" dressing is something! π
Liz says
Am I missing something? There is no lemon in the list of ingredients for the cashew dressing. I only see lemon in the chicken marinade.
Hope Pearce says
Hi Liz - Oops sorry about that - it should be 3 Tbspn of lemon juice in the dressing.