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Bryan Bariatric Advantage
Bryan West Campus
2300 S. 16th St.
Lincoln, NE 68502
Use Medical Center Entrance

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Grilled Chicken and Tomato Avocado Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings

  • 4 (3-ounce) skinless, boneless, chicken breasts (pound to 1/4-inch thickness)
  • Cooking spray
  • 2 tsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 3/4 tsp sea salt, divided
  • 1/2 tsp chili powder
  • 1/2 small red onion, cut into 1/2-inch slices
  • 2 yellow tomatoes, each cut into 4 slices
  • 2 red tomatoes, each cut into 4 slices
  • 1 cup cherry tomatoes, halved
  • 1/2 ripe avocado, peeled and sliced
  • 1/2 cup light ranch dressing of your choice such as Litehouse OPA Greek Yogurt Ranch Dressing
  1. Preheat grill to medium high.
  2. Lightly coat chicken with cooking spray. Combine oil, onion powder, garlic powder, cumin, 1/2 teaspoon salt and chili powder; rub evenly over chicken. Coat onion with cooking spray. Arrange chicken and onion on grill rack; grill 8 to 10 minutes or until juices run clear, turning chicken and onion once. Remove from grill; let stand 5 minutes.
  3. Slice chicken. Arrange one breast on each of four plates. Arrange two yellow and two red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide onion and avocado evenly among the plates.
  4. Sprinkle remaining 1/4 teaspoon salt over salads. Drizzle about two tablespoons dressing over each salad.

Nutrition Facts Per Serving (Serving size is one, 3-ounce chicken breast with toppings and 2 Tbsp. dressing)
Calories: 256, Protein: 22 grams, Carbohydrate: 12 grams, Fat: 12 grams


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