Chicken & Avocado Salad  LoadingAdd to Favourites list

Green List 1 servings


379 Kcal
21g Fat
14g Carbs
7g Net Carbs
5g Sugars
36g Protein

Chicken & Avocado Salad

This GERD/GORD/Acid-reflux-friendly chicken recipe is a reminder that tasty, nourishing foods don’t have to be compromised when you manage acid in your body.

Creamy nutrient and phytochemical-dense avocado is a wonderful companion to the texture of the tryptophan-rich chicken.

With a crunch of antioxidant-rich pungent radish and salt kick from the anti-inflammatory, heart-protecting olives, this dish delivers a variety of delicious tastes and a great mouthfeel.

You can easily forget that Eat Burn Sleep recipes are healing your body and delivering anti-inflammatory powers.



  • 1 gem lettuce
  • 1 cooked chicken leg or breast, skinless
  • 1/2 avocado
  • 3 plum tomatoes
  • 5 radishes
  • 6 black olives
  • 1 tbsp of chopped chives


  1. Dressing: 1 tablespoon of olive oil, juice of 1/2 lemon, salt, and pepper to taste

  2. Chop the lettuce and place it in your bowl. Add the chopped tomatoes, avocado, radishes, and chicken cut into bite-size pieces. Decorate with olives and chopped chives.

  3. Squeeze the lemon on top, drizzle the olive oil, and season with salt and pepper.


Storage Tips

Lunch box tip: prepare the salad as directed above but don’t add the lemon juice. Take the lemon with you and squeeze it over your salad just before eating. This salad keeps very well without lemon (up to 2 days).

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