Rosemary Chicken, Turkey and Avocado Salad

Rosemary Chicken, Turkey and Avocado Salad is a delightful dish that combines tender chicken, crispy turkey and creamy avocado, all tossed with fresh greens. This salad is perfect for lunch or dinner and can be served on various occasions like picnics or family gatherings. The standout feature of this recipe is its simplicity and the aromatic flavor of rosemary that elevates the entire dish.

Why You’ll Love This Recipe

• Quick to Prepare: This salad can be made in just 35 minutes, making it ideal for busy weeknights.
• Flavorful Ingredients: The combination of rosemary chicken and turkey  creates a deliciously savory profile.
• Nutritious Option: Packed with greens, this salad offers vitamins and minerals while still being satisfying.
• Versatile Dish: It works well as a main course or a side dish, suitable for any meal.
• Easy to Customize: Feel free to add your favorite veggies or swap out ingredients based on what you have at home.

Tools and Preparation

Before diving into cooking, gather your tools to streamline the process. Having everything in place will make preparing the Rosemary Chicken, Turkey and Avocado Salad even more enjoyable.

Essential Tools and Equipment

• Skillet
• Knife
• Cutting board
• Mixing bowl
• Measuring spoons

Importance of Each Tool

• Skillet: Essential for cooking both the chicken and turkey evenly.
• Knife: A sharp knife ensures clean cuts when slicing vegetables and chicken for the salad.
• Mixing bowl: Useful for tossing the ingredients together without making a mess.

Ingredients

For the Salad

• 4 slices thick-cut Turkey 
• 1/2 pound boneless, skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens and/or butter lettuce
• 1 bunch watercress
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

For the Dressing

• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/4 cup red apple vinegar
• 1 teaspoon minced fresh rosemary
• salt and pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Rosemary Chicken, Turkey and Avocado Salad

Step 1: Cook the Turkey 

• Heat a large skillet over medium-low heat.
• Add the turkey slices to the skillet.
• Cook until crispy and the fat is rendered.
• Remove from skillet and place on paper towels to drain excess grease.

Step 2: Prepare the Chicken

• Season both sides of the chicken breasts with salt and pepper.
• Cover one side with minced rosemary.
• In the same skillet over medium-high heat, add seasoned chicken.
• Cook for about 5 to 6 minutes per side until golden brown.
• Once cooked, remove from skillet and let sit for a moment before slicing.

Step 3: Assemble the Salad

• In a large mixing bowl, toss together spring greens, watercress, and halved cherry tomatoes.
• Top with sliced chicken, crispy turkey pieces, and thinly sliced avocado.
• Drizzle with your homemade rosemary vinaigrette made from Dijon mustard, olive oil, red apple vinegar, minced rosemary, salt, and pepper.

Enjoy your Rosemary Chicken, Turkey and Avocado Salad as a refreshing meal that is both satisfying and packed with flavor!

How to Serve Rosemary Chicken, Turkey and Avocado Salad

Serving your Rosemary Chicken, Turkey and Avocado Salad can elevate the dining experience. Here are some delightful ways to enjoy this fresh and flavorful salad.

As a Light Lunch

• A perfect option for busy days, this salad provides protein and healthy fats while keeping you satisfied without feeling heavy.

At a Dinner Party

• Impress your guests by serving this vibrant salad as a starter. It pairs well with grilled meats or seafood for a complete meal.

Picnic Delight

• Pack individual servings in jars for an easy picnic lunch. The combination of textures makes it enjoyable on-the-go.

Meal Prep Option

• Prepare this salad in advance for a week’s worth of nutritious lunches. Store the dressing separately to keep the greens fresh.

How to Perfect Rosemary Chicken, Turkey and Avocado Salad

Creating the perfect Rosemary Chicken, Turkey and Avocado Salad requires attention to detail. Here are some tips to enhance your dish.

• Use fresh ingredients: Fresh herbs and ripe avocados make a significant difference in flavor and texture.
• Adjust seasoning: Taste as you go! Adjust the salt, pepper, or rosemary based on your preferences.
• Crisp properly: Ensure the turkey is cooked until crispy for added crunch that complements the creamy avocado.
• Slice chicken thinly: Thin slices of chicken help distribute flavors evenly throughout the salad.
• Chill before serving: Letting the salad chill in the fridge for about 30 minutes allows flavors to meld beautifully.
• Experiment with dressings: Try different vinaigrettes or add citrus zest for a unique twist on the classic rosemary dressing.

Best Side Dishes for Rosemary Chicken, Turkey and Avocado Salad

Pairing sides with your Rosemary Chicken, Turkey and Avocado Salad can create a well-rounded meal. Here are some delicious options:

1. Garlic Bread
   A warm slice of garlic bread adds comfort and complements the freshness of the salad.

2. Quinoa Pilaf
   This nutty side is packed with protein and adds a wonderful texture contrast to your meal.

3. Roasted Vegetables
   Seasonal roasted veggies provide a savory element that pairs nicely with the flavors in the salad.

4. Fruit Salad
   A light fruit salad with seasonal fruits offers a refreshing sweetness that balances out the savory ingredients.

5. Potato Wedges
   Crispy potato wedges seasoned with herbs make for a hearty side that everyone loves.

6. Cheese Platter
   Include various cheeses for added richness; they pair wonderfully with both chicken and avocado.

Common Mistakes to Avoid

When making Rosemary Chicken, Turkey and Avocado Salad, it’s easy to overlook some key details. Here are common mistakes to avoid.

• Ignoring seasoning: Failing to season your chicken properly can lead to bland flavors. Always use salt and pepper generously before cooking.

• Overcooking the chicken: Cooking the chicken too long can make it dry. Aim for a golden color on both sides, about 5 to 6 minutes per side.

• Using wilted greens: Wilted greens will spoil the freshness of your salad. Always choose crisp, fresh spring greens and watercress for the best taste.

• Skipping the vinaigrette: A salad without dressing can be dry and unappealing. Don’t skip the rosemary vinaigrette; it adds essential flavor.

• Not allowing the chicken to rest: Cutting into chicken immediately after cooking can cause juices to run out. Let it sit for a few minutes before slicing.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the vinaigrette separate until ready to serve for optimal freshness.

Freezing Rosemary Chicken, Turkey and Avocado Salad

• This salad is not ideal for freezing due to avocado and mixed greens.
• If necessary, freeze only the cooked chicken and turkey in a sealed container for up to 2 months.

Reheating Rosemary Chicken, Turkey and Avocado Salad

• Oven: Preheat oven to 350°F (175°C). Place chicken and on a baking sheet and heat for about 10-15 minutes.
• Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat in short bursts of 30 seconds until warm.
• Stovetop: Heat a skillet over medium heat, add a splash of oil, and sauté until warmed through.

Frequently Asked Questions

What is Rosemary Chicken, Turkey and Avocado Salad?

Rosemary Chicken, Turkey and Avocado Salad is a delicious mix of protein-rich ingredients combined with fresh greens and healthy fats from avocado.

Can I customize this Rosemary Chicken salad?

Absolutely! You can add other veggies like cucumbers or bell peppers or substitute different proteins like grilled shrimp or tofu.

How do I make this salad ahead of time?

Prepare all ingredients separately except for the avocado. Assemble just before serving to maintain freshness.

What other dressings work well with this salad?

In addition to rosemary vinaigrette, you could use balsamic vinegar or ranch dressing for different flavor profiles.

Final Thoughts

This Rosemary Chicken, Turkey and Avocado Salad is not only flavorful but also versatile. It makes a perfect light meal or side dish that you can customize easily. Try experimenting with different vegetables or dressings to suit your taste!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Rosemary Chicken, Turkey and Avocado Salad

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• Author: Lucille
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Rosemary Chicken, Turkey and Avocado Salad is a refreshing and hearty dish that perfectly balances savory flavors with nutritious ingredients. Featuring tender chicken seasoned with fragrant rosemary, crispy turkey and creamy avocado, this salad is a delightful option for lunch or dinner. It’s not only quick to prepare—taking just 35 minutes—but also versatile enough to suit various occasions, from family gatherings to picnics. Each bite delivers a satisfying crunch from fresh greens and juicy cherry tomatoes, making it a wholesome meal that’s both delicious and fulfilling.

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Ingredients

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• 4 slices thick-cut turkey
• 1/2 pound boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens and/or butter lettuce
• 1 bunch watercress
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

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Instructions

1. Cook the turkey in a skillet over medium-low heat until crispy. Drain on paper towels.
2. Season chicken with salt, pepper, and rosemary. Cook in the same skillet over medium-high heat for about 5-6 minutes per side until golden brown. Allow to rest before slicing.
3. In a large mixing bowl, combine spring greens, watercress, cherry tomatoes, sliced chicken, turkey pieces, and avocado.
4. Drizzle with vinaigrette made from Dijon mustard, olive oil, red apple vinegar, minced rosemary, salt, and pepper.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 salad (300g)
• Calories: 420
• Sugar: 2g
• Sodium: 900mg
• Fat: 27g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 80mg