Tomato Avocado Salad with Grilled Chicken

There is nothing better than summer-ripe tomatoes with a light vinaigrette to bring out their intense flavors! You can use your favorite tomatoes here, but I highly recommend splurging on some organic heirlooms. The colors and textures they bring to this salad can’t be beat. While my whole family enjoys this particular combo, you can vary the ingredients and change it up however you like. This salad would be great with steak instead of chicken and perhaps some mushrooms or bell peppers. Use the recipe as a jumping-off point to let your imagination fly!

SALAD INGREDIENTS

2½ cups cubed grilled chicken
2 large heirloom tomatoes (or beefsteak)
2 small avocados
4 or 5 basil leaves, torn into smaller pieces
1 cup (240 ml) black olives, sliced in half
¼ cup diced red onion
DRESSING INGREDIENTS

¼ cup olive oil
1 TBSP (15 ml) lemon juice
1 TBSP (15 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) coconut aminos
½ tsp oregano
¼ tsp tarragon
½ tsp basil
⅛ tsp sea salt
Pinch of freshly ground black pepper
Serves 4

Place the chicken in a large bowl with a lid.
Cut the tomatoes in half, and then into thin wedges. Add them to the bowl with the chicken.
Cut the avocados in half, and remove the pits. Slice the flesh lengthwise. Using a spoon, gently scoop out each avocado half. Separate the slices, and place them in the bowl with the tomatoes and chicken.
Add the basil, olives, and onion to the bowl.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour the dressing over the salad. Use as much or as little as you’d like.
Cover and refrigerate the salad until needed.
Stir the salad before serving.

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Tomato avocado salad with grilled chicken is summer on a plate. Juicy heirloom tomato wedges, creamy avocado slices, black olives, and red onion tangle with grilled chicken and torn basil under a lemony balsamic-Dijon dressing with a whisper of coconut aminos.

Pro Tips

• Use ripe heirloom tomatoes (or good beefsteaks) and cut them into thin wedges — their juiciness forms part of the dressing as the salad sits.
• Add the avocado slices gently and scoop them out with a spoon so they stay whole and pretty instead of mashing into the bowl.
• The dressing's coconut aminos and oregano give it a subtle Italian deli character — shake it well and pour over just before serving.
• Grill the chicken ahead and slice or cube it; the salad holds well in the fridge once dressed, though it's best within a day.
• Torn basil leaves scattered through the bowl at the end keep their fragrance far better than chopped.

Frequently Asked Questions

What chicken works best?

Any grilled chicken — the recipe calls for cooked chicken tossed straight into the bowl. Leftover grilled breasts or thighs work perfectly.

Is this salad paleo?

Yes: tomato, avocado, black olives, red onion, basil, and chicken with a dressing of olive oil, lemon, balsamic, Dijon, coconut aminos, and herbs.

Can I make it ahead?

Yes, though the avocado is best added closer to serving. The dressed salad keeps about a day in the fridge — stir gently before serving.

Can I leave out the olives?

You can, though their brininess balances the creamy avocado and sweet tomatoes. If you skip them, add an extra pinch of sea salt to the dressing.

Recipe Card

Stav Kogan

Tomato Avocado Salad with Grilled Chicken

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 large heirloom tomatoes (or beefsteak)
• 2 small avocados
• 4 or 5 basil leaves, torn into smaller pieces
• 1 cup black olives, sliced in half
• ¼ cup diced red onion
• ¼ cup olive oil
• 1 TBSP lemon juice
• 1 TBSP balsamic vinegar
• 1 tsp Dijon mustard
• 2 tsp coconut aminos
• ½ tsp oregano
• ¼ tsp tarragon
• ½ tsp basil
• ⅛ tsp sea salt

Method

 

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