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Chicken salad with mixed greens, leftover grilled chicken, avocado, and roasted tomatillo dressing

average rating is 3 out of 5, based on 150 votes

Welcome to a delicious and nutritious recipe tailored to the Soza Weight Loss program. Our Chicken Avocado Salad with Roasted Tomatillo Dressing is a perfect blend of low-carb, high-protein ingredients that are not only diabetic-friendly but also full of flavor and satisfaction. Packed with fresh mixed greens, tender grilled chicken, creamy avocado, and a zesty tomatillo dressing, this dish will keep you on track towards your weight loss goals.

Serving Suggestions:

This Chicken Avocado Salad is versatile and can be enjoyed as a filling lunch or a light dinner. Pair it with a side of steamed vegetables or some grilled asparagus for a well-rounded meal. Feel free to customize the salad with additional low-carb vegetables like cucumbers, bell peppers, or radishes for extra crunch and nutrients.



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Weight Loss Diabetic-Friendly Low-Carb High-Protein Salad Recipe Healthy Eating Nutritious Meal Chicken Salad Avocado Soza Program Roasted Tomatillo Dressing


For the Salad:

  • 8 ounces leftover grilled chicken, sliced (organic recommended)

  • 4 cups mixed greens (organic recommended)

  • 1 ripe avocado, diced (organic recommended)

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup cherry tomatoes, halved (organic recommended)

  • 1/4 cup crumbled feta cheese

For the Roasted Tomatillo Dressing:

  • 2 tomatillos, husked and rinsed (organic recommended)

  • 1/2 jalapeño pepper, seeds removed

  • 2 cloves garlic

  • 2 tablespoons fresh cilantro leaves

  • 1 tablespoon lime juice

  • 2 tablespoons olive oil

  • Salt and pepper to taste


  1. Prepare the Dressing:

    • Preheat the broiler in your oven.

    • Place the tomatillos, jalapeño pepper, and garlic cloves on a baking sheet.

    • Broil for about 5-7 minutes, turning occasionally, until they are slightly charred and softened.

    • Allow the roasted ingredients to cool slightly.

    • In a blender or food processor, combine the roasted tomatillos, jalapeño pepper, garlic, cilantro, lime juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

  2. Assemble the Salad:

    • In a large mixing bowl, combine the mixed greens, sliced grilled chicken, diced avocado, red onion, and cherry tomatoes.

  3. Dress the Salad:

    • Drizzle the roasted tomatillo dressing over the salad ingredients. Toss gently to coat everything evenly

  4. Serve and Enjoy:

    • Divide the salad into two plates.

    • Sprinkle crumbled feta cheese over each serving.

    • Serve immediately and relish the balanced flavors and textures.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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