A protein rich and refreshing salad with a hearty serving of cilantro, cooling citrus and peppery green onions, this is a perfect warmer weather salad to serve along with a creamy avocado.  This salad also tastes great in a sandwich, as a dip for crackers, stuffed in a pita, and as a topping for celery or apple slices. 

Prep time: 15 minutes

Yield: 2 lunch meals


  • 1 large chicken breast, uncooked
  • ¼ cup chopped scallions
  • 1 teaspoon dijon mustard
  • Juice from 1 lime
  • ½ cup chopped cilantro
  • ¼ cup plain yogurt (Greek will result in a thicker consistency, regular yogurt will be thinner)
  • Salt and pepper, to taste
  • 2 handfuls of mixed greens
  • ½ an avocado, sliced 


  1. Place the chicken breasts in a medium saucepan, cover with water and bring to a simmer for 10 minutes.  Remove from liquid and allow to rest and cool on a cutting board. 
  2. While the chicken is cooling, prepare the rest of the salad ingredients. Add green onions, Dijon mustard, lime juice, chopped cilantro, and yogurt to a large mixing bowl. Season with salt and pepper, to taste.
  3. Add the cooled and sliced chicken and mix thoroughly to coat evenly.  Add salt and pepper to taste.
  4. Plate on a bed of mixed greens and top with sliced avocado. 
  5. Refrigerate any unused portion and use within 3-4 days.