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5 from 1 vote

Beet, Avocado, and Chicken Salad

Healthy yet nourishing and satisfying! Make this salad as a light lunch or dinner.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 2
Calories: 434.13kcal


  • 1 bag spring mix salad
  • 2 beets cooked and sliced
  • 1 avocado ripe yet firm, peeled, pitted, and sliced
  • kosher salt
  • freshly ground black pepper
  • crumbled queso fresco
  • dry roasted pepitas
  • olive oil for drizzling
  • Lime for drizzling (optional)
  • 1 big cooked chicken breast sliced


  • Place salad on a large platter.
  • Add beets and avocado slices, and season with salt and pepper.
  • Top with queso fresco and pepitas.
  • Lightly drizzle with olive oil and lime juice, if using and serve immediately.


I tend to buy vacuum-packed cooked beets for this salad for convenience's sake. 


Calories: 434.13kcal | Carbohydrates: 22.99g | Protein: 9.96g | Fat: 36.73g | Saturated Fat: 7.41g | Cholesterol: 15.72mg | Sodium: 254.11mg | Potassium: 956.05mg | Fiber: 10.27g | Sugar: 7.36g | Vitamin A: 1005.68IU | Vitamin C: 37.16mg | Calcium: 169.19mg | Iron: 2.21mg