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Chicken, Strawberry and Avocado Salad

Recipe selected from the eMeals Paleo Lunch Plan.

Chicken, Strawberry and Avocado Salad

Simple To Go
Serves 4-6


  • 2 (6-oz) boneless, skinless chicken breasts
  • 4 Tbsp avocado oil, divided
  • ¼ cup sliced raw almonds
  • ¼ cup fresh lime juice
  • 2 Tbsp raw honey
  • 2 (5-oz) pkg mixed salad greens
  • 1 (16-oz) pkg strawberries, sliced
  • 1 avocado, diced
  • 2 green onions, sliced


  1. Preheat oven to 375°F.
  2. Place chicken in a small baking dish; drizzle with 1 Tbsp oil, and lightly sprinkle with salt and pepper.
  3. Bake 24 to 26 minutes or until chicken is done. Cool; shred chicken.
  4. Meanwhile, toast almonds in a dry skillet over medium-high heat 4 to 5 minutes or until golden and fragrant.
  5. Whisk together lime juice, remaining 3 Tbsp oil, honey, ¼ tsp salt and ¼ tsp pepper.
  6. Toss together greens, strawberries, chicken, avocado, green onions and almonds; drizzle with dressing. Toss to coat.