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Chicken, Avocado, and Peanut Salad

Photo: Jennifer Causey; Styling: Lindsey Lower


Serves 1

TIP: Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.


  • Vinaigrette*:
  • 3 tablespoons dark sesame oil
  • 2 teaspoons grapefruit juice
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh chives
  • Salad:
  • 2 cups torn butter lettuce
  • 2 ounces grilled chicken breast
  • 1/4 cup shaved baby carrot
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced peeled avocado
  • 1 1/2 tablespoons dry-roasted peanuts

Nutrition Information

  • calories 363
  • fat 24.7 g
  • satfat 3.8 g
  • protein 24 g
  • sodium 194 mg

How to Make It

  1. To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.

  2. To prepare salad, combine lettuce, chicken, carrot, onion, and avocado on a plate; sprinkle with peanuts. Add 1 tablespoon vinaigrette; toss well.

  3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.

  4. *Dressing serves