Chicken Salad with Summer Squash and Avocado Recipe

Name: Chicken Salad with Summer Squash and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 4-5 sprigs Italian parsley, thyme or oregano, tied together; 1 bay leaf; 1 whole garlic clove; 1 tablespoon kosher or sea salt; 1 teaspoon black peppercorns; 1 tablespoon extra-virgin olive oil; 2 cloves garlic, minced; 1 pound summer squash such as zucchini or crookneck, sliced; 1 teaspoon Worcestershire sauce; 1 teaspoon apple cider vinegar; 1/4 teaspoon kosher or sea salt, or to taste; Fresh cracked black pepper; 1 medium avocado, diced

Servings: persons

1 pound boneless, skinless chicken breasts
4-5 sprigs Italian parsley, thyme or oregano, tied together
1 bay leaf
1 whole garlic clove
1 tablespoon kosher or sea salt
1 teaspoon black peppercorns
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 pound summer squash such as zucchini or crookneck, sliced
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
1/4 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper
1 medium avocado, diced

1
Poach the Chicken Rinse off the chicken breasts.
2
Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns.
3
Bring the water to a boil and add the chicken breasts.
4
Poach the Chicken Return the water to a boil and then lower heat to medium.
5
Simmer for 5 minutes.
6
Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
7
Poach the Chicken Remove the chicken from the water and slice into large dice.
8
Set aside.
9
Make the Salad Heat a skillet over medium-high heat.
10
Add the oil and then add the garlic.
11
Cook for 1 minute or until softened.
12
Stir in the squash and cook for 2 to 3 minutes or until tender.
13
Stir in the Worcestershire sauce, apple cider vinegar and season with salt and pepper.
14
Make the Salad Toss the chicken in with the squash.
15
Add the avocado and serve warm or at room temperature.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts, 4-5 sprigs Italian parsley, thyme or oregano, tied together, 1 bay leaf, 1 whole garlic clove, and more.

Yes, Chicken Salad with Summer Squash and Avocado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad with Summer Squash and Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions