Quick Chicken Cheddar and Avocado Salad
Seared chicken breast served over crisp romaine lettuce with creamy avocado and sharp cheddar cheese. Tossed in a simple lemon olive oil dressing for a high-protein, stomach-soothing lunch.
Prep
10 min
Cook
12 min
Total
22 min
Makes
1 serving
Created together. Shared with you.
Made by Gillian + Lila
Gillian created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
12 min
Total
22 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Pre-cooked grill strips or leftover baked chicken breast can be used to assemble this salad in under 5 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat a non-stick skillet over medium heat
- 01
Heat a non-stick skillet over medium heat
Heat a non-stick skillet over medium heat, around 350°F (175°C).
Tap card to mark done - 02
Season the chicken breast on both sides…
Season the chicken breast on both sides with salt and black pepper.
Tap card to mark done - 03
Add olive oil to the warm pan
Add olive oil to the warm pan, then add the chicken breast.
Tap card to mark done - 04
Cook the chicken for 6 to 7…
Cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Look for: golden brown and the internal temperature reaches 165°F (74°C)
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Move the chicken to a cutting board…
Move the chicken to a cutting board and allow it to rest for 5 minutes before cutting into thin strips.
Allow: 5 minutes
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Combine the romaine lettuce
In a large serving bowl, combine the romaine lettuce, chopped cucumber, diced avocado, and shredded cheddar cheese.
Tap card to mark done - 07
Drizzle lemon juice and extra virgin olive…
Drizzle lemon juice and extra virgin olive oil over the greens.
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Top the salad with the warm sliced…
Top the salad with the warm sliced chicken breast and serve immediately.
Ready when: everything is assembled and ready to enjoy
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