Avocado Chicken Salad: A Delicious and Healthy Meal Option

Introduction: The Beauty of Avocado Chicken Salad

Last Tuesday, I opened my fridge at noon and stared at leftover rotisserie chicken and two ripe avocados. I needed lunch in ten minutes. That’s when I threw together what became my favorite meal of the week. The creamy avocado mixed with tender chicken created something special. No mayo needed. No complicated steps. Just real food that tasted amazing.

This avocado chicken salad has become my go-to meal when life gets busy. It works for lunch, dinner, or meal prep Sunday. You can eat it straight from the bowl, stuff it in lettuce wraps, or pile it on crackers. The best part? It takes less time to make than ordering takeout.

People always ask me what to put in a chicken avocado salad. The answer is simple. You need good chicken, ripe avocados, and a few fresh ingredients. That’s it. No long ingredient lists or fancy techniques required.

If you’re following a paleo or keto diet, this recipe fits right in. The avocado chicken salad paleo version uses clean ingredients without grains or dairy. The avocado chicken salad keto option gives you healthy fats and protein without the carbs. Both taste incredible and keep you full for hours.

Let me share why this combination works so well. Avocados bring creamy texture and healthy fats to the table. They replace mayo and other heavy dressings. Chicken provides lean protein that builds muscle and keeps hunger away. Together, they create a balanced meal that supports your health goals.

The avocado chicken salad calories come mostly from good sources. A typical serving has around 300-400 calories, depending on what you add. Those calories include heart-healthy fats, complete protein, and fiber. Your body actually uses these nutrients instead of storing them as fat.

I love this dish because it never gets boring. You can change the flavors every time you make it. Add lime and cilantro for Mexican vibes. Toss in some grapes and walnuts for sweetness and crunch. Mix in curry powder for an Indian twist. The base recipe stays the same, but the flavors go wherever you want.

My kids eat this without complaining, which says a lot. They don’t even notice they’re eating something healthy. The avocado chicken salad tasty factor wins every time. Creamy, satisfying, and packed with flavor. No weird health food taste that makes people wrinkle their noses.

Why Avocado and Chicken Are a Perfect Match

Are chicken and avocado good together? The answer is a big yes. These two ingredients balance each other in ways that make nutritionists happy and taste buds sing.

Chicken gives you complete protein with all nine essential amino acids. Your body needs these to build muscle, repair tissue, and create enzymes. A four-ounce serving of chicken breast has about 35 grams of protein. That’s half of what most people need in a day.

Avocados bring healthy monounsaturated fats to the party. These fats help your body absorb vitamins A, D, E, and K from other foods. They also support brain function and reduce inflammation. One avocado has about 20 grams of healthy fat and 10 grams of fiber.

The combination creates a complete meal. Protein from chicken plus healthy fats from avocado equals steady energy. You won’t crash an hour later like you do with carb-heavy lunches. Your blood sugar stays stable, and your mind stays sharp.

Think about texture for a minute. Chicken can be dry and boring on its own. Avocados can be bland without the right seasonings. Put them together, and magic happens. The creamy avocado coats the chicken pieces and adds moisture. Every bite feels rich and satisfying.

I’ve tried making this avocado chicken salad tasty in different ways. The secret is getting the right ratio. Too much chicken, and it feels dry. Too much avocado, and it turns to mush. I aim for equal parts by volume. That means about two cups of diced chicken to two medium avocados.

The health benefits stack up quickly. Chicken provides B vitamins that help convert food to energy. It has selenium, which supports your immune system. Avocados offer potassium, even more than bananas. They have folate, vitamin C, and vitamin E.

When you look at true roots avocado chicken salad or similar healthy food brands, they use this combination for good reason. Food companies know that customers want nutrition and taste. This pairing delivers both without compromise.

The fat in avocados also helps you feel full longer. Studies show that meals with healthy fats increase satiety more than low-fat meals. You eat less throughout the day without trying. Your body gets the signal that it’s satisfied.

Chicken brings versatility to the mix. You can use leftover rotisserie chicken, grilled chicken breasts, or poached chicken thighs. Each option works. The avocado adapts to whatever chicken you have on hand.

Here’s what makes the nutrition even better. Avocados contain nearly 20 vitamins and minerals. They have no cholesterol or sodium. Chicken is naturally low in sodium when you season it yourself. Together, they create a heart-healthy meal.

The anti-inflammatory properties matter too. Avocados have compounds that reduce inflammation in your body. Chicken provides amino acids that support joint health. If you exercise regularly or deal with aches and pains, this combination helps your body recover.

I tested this theory myself. After switching to this salad for lunch three times a week, I noticed changes. My afternoon energy improved. I stopped reaching for snacks at 3 PM. My digestion felt better. Small changes added up to big results.

The best part? You don’t need to be a nutrition expert to benefit. Just eat real food that tastes good. Your body knows what to do with quality ingredients. It processes them efficiently and uses them well.

People often wonder how to make avocado chicken salad tasty without adding junk. The ingredients do the work for you. Fresh lemon juice brightens the flavors. A pinch of sea salt enhances everything. Maybe some fresh herbs or spices. That’s all you need.

The creamy texture of avocados replaces mayo completely. You won’t miss the heavy, processed dressings. The natural oils in avocado coat your mouth in a pleasant way. Each bite feels indulgent, even though it’s actually good for you.

This combination also supports different eating styles. The avocado chicken salad paleo approach focuses on whole foods our ancestors would recognize. The avocado chicken salad keto version keeps carbs low and healthy fats high. Both work because the base ingredients are naturally clean.

Your wallet benefits too. Chicken costs less than most proteins. Avocados go on sale regularly. You can make a big batch for less than restaurant meals. Then you have healthy food ready when hunger strikes.

How to Make the Perfect Avocado Chicken Salad

Now that you understand why these ingredients work so well together, let me walk you through actually making this thing. I promise it’s easier than you think.

Start with your chicken. I usually grab a rotisserie chicken from the grocery store because I’m lazy and it tastes good. Pull off about three cups of meat, discarding the skin and bones. Chop it into bite-sized pieces. If you want to cook your own chicken, go for it. Grill some breasts, poach them in broth, or bake them with simple seasonings. Whatever method you choose, let the chicken cool before mixing.

While the chicken cools, prep your avocados. Cut two ripe avocados in half, remove the pits, and scoop the flesh into a large bowl. Here’s the thing about avocados – they need to be perfectly ripe. Too hard and they won’t mash well. Too soft and they taste weird. Press the avocado gently with your thumb. It should give slightly but not feel mushy.

Mash the avocados with a fork until you get a chunky consistency. Don’t turn it into baby food. You want some texture. Add a squeeze of fresh lime juice right away. This keeps the avocado from turning brown and adds brightness to the flavor.

Toss in your chopped chicken. Mix everything together until the avocado coats the chicken pieces. Season with salt and pepper to taste. I use about half a teaspoon of sea salt and a quarter teaspoon of black pepper for this amount. Taste as you go because everyone’s preferences differ.

What to put in a chicken avocado salad? Beyond the basics, I always add diced red onion for a sharp bite. Maybe a quarter cup, finely chopped. Fresh cilantro goes in next, about two tablespoons. Some people hate cilantro because of that soap gene thing, so skip it if that’s you. Add diced tomatoes if you want extra freshness. Cherry tomatoes work great, cut in half.

For extra crunch, throw in some diced celery. The texture contrast makes each bite more interesting. A handful of pepitas or sliced almonds adds even more crunch and healthy fats. My neighbor swears by adding a spoonful of diced jalapeño. She likes heat. I respect that.

By the way, the chicken avocado corn salad version is incredible during summer. Add a cup of sweet corn kernels, either fresh off the cob or thawed from frozen. The sweetness balances the creamy avocado perfectly. Toss in some black beans and you’ve got a southwestern feast. This variation reminds me of the vibrant flavors you’d find in a Greek salad, where fresh vegetables shine alongside protein.

Let’s talk about chicken avocado salad dressing for a second. Technically, you don’t need one because the avocado creates its own creamy coating. But sometimes I make a quick lime-cilantro dressing anyway. Whisk together lime juice, olive oil, minced garlic, chopped cilantro, and a pinch of cumin. Drizzle it over the salad and toss. The flavors pop even more.

Another dressing option uses Greek yogurt. Mix plain Greek yogurt with lemon juice, garlic powder, and dried dill. This creates a tangy coating similar to what you’d find on a classic Caesar salad, but lighter. The yogurt adds protein without the heaviness of mayo.

Funny enough, my best batches happen when I stop measuring and just taste. Add a little of this, a little of that. Trust your palate. If it needs more acid, squeeze more citrus. If it tastes flat, add more salt. Cooking is about adjusting as you go.

How to make avocado chicken salad tasty? Temperature matters more than people realize. I serve mine slightly chilled but not ice cold. Take it out of the fridge about ten minutes before eating. Cold dulls flavors. Room temperature lets you taste everything.

Fresh herbs make a huge difference. Dried herbs work in a pinch, but fresh cilantro, basil, or parsley transform the dish. They add brightness that dried versions can’t match. I keep herbs in water on my counter like little bouquets. They stay fresh longer and look pretty.

Here’s a trick I learned from a chef friend. Toast your spices before adding them. If you’re using cumin or coriander, toast the seeds in a dry pan for thirty seconds. Grind them fresh. The aroma that releases is insane. Your kitchen smells like a restaurant. The depth of flavor increases tenfold.

What’s the secret ingredient in chicken salad chick? After researching their recipes and trying to recreate them at home, I figured it out. They use a combination of finely diced pickles and a touch of pickle juice. The brine adds a tangy punch that makes you want another bite. Sweet pickles work differently than dill pickles. Try both and see what you prefer.

I also discovered that a tiny amount of Dijon mustard elevates everything. Just a teaspoon mixed into the avocado creates complexity. The mustard adds a subtle sharpness without overpowering the other flavors. You won’t taste mustard directly, but you’ll notice something special is happening.

Some people add a pinch of smoked paprika. The smokiness plays well with grilled chicken especially. Others swear by a dash of hot sauce. I’ve used everything from Tabasco to sriracha. Each one changes the personality of the dish.

The avocado chicken salad paleo version sticks to whole foods only. No dairy, no grains, no processed anything. Use compliant ingredients like coconut aminos instead of soy sauce if you want that umami hit. Add plenty of fresh vegetables and herbs. Keep it simple and clean, much like the fresh approach of a Cobb salad where quality ingredients speak for themselves.

For the avocado chicken salad keto crowd, focus on boosting healthy fats. Add extra avocado if your macros allow. Throw in some chopped bacon for fat and flavor. Use full-fat ingredients without worry. The carbs stay low naturally because there’s no bread or sugary additions.

Popular Variations and Brand Inspirations

Walking into Wendy’s one day, I spotted their avocado chicken salad wendys on the menu and had to try it. They pile grilled chicken, avocado, bacon, and tomatoes over mixed greens. Then they add their signature ranch dressing. It’s good, don’t get me wrong. But you can make something better at home for half the price.

Their version taught me something though. The presentation matters. They layer ingredients instead of mixing everything together. Sometimes I do the same now. Put greens on the bottom, then chicken, then avocado slices on top. Sprinkle everything else around. It looks restaurant-quality when guests come over.

The true roots avocado chicken salad brand sells a premade version at grocery stores. I bought it once when I was too tired to cook. The ingredient list impressed me – real food, nothing weird. They use cage-free chicken and Hass avocados. It tasted fresh and creamy. But it cost eight dollars for a small container. Making it myself costs maybe three dollars and gives me twice as much.

True Roots adds poblano peppers to their mix, which gives a mild smoky flavor. They also include lime juice and sea salt, keeping things simple. Their version works great for busy weekdays when you literally cannot function enough to chop an onion. I keep one in my fridge for emergencies.

Looking at the just a taste avocado chicken salad recipe online, Kelly includes Greek yogurt alongside the avocado. This creates an even creamier texture while adding protein. She also adds grapes and pecans, going for a Waldorf salad vibe. The sweetness from grapes surprises your mouth in a good way. The pecans add crunch and earthiness, similar to how walnuts enhance a grilled octopus salad with texture and richness.

Different food bloggers put their own spin on this classic. Some go Mediterranean with sun-dried tomatoes and olives. Others go tropical with mango and macadamia nuts. I’ve seen versions with dried cranberries and almonds. Each variation works because the base combination is so solid.

The avocado chicken salad homestead approach focuses on using ingredients you can grow or raise yourself. If you keep chickens, you’ve got eggs and meat. If you grow avocados in your climate, even better. Add tomatoes, peppers, and herbs from your garden. This self-sufficient version connects you to your food in a meaningful way.

Comparing store-bought to homemade isn’t even fair. When you make it yourself, you control everything. The chicken quality, the avocado ripeness, the amount of seasoning. You can make it exactly how you like it. Plus, making a big batch takes maybe fifteen minutes. That’s faster than driving to the store.

Each brand and variation teaches you something. Wendy’s shows that presentation elevates the experience. True Roots proves that quality ingredients make all the difference. Just a Taste demonstrates that unexpected additions create delicious surprises. Take the lessons that resonate and ignore the rest.

Creative Ways to Serve Your Avocado Chicken Salad

Here’s where this recipe really shines. You can eat it a hundred different ways and never get bored. I’ve had it for breakfast with scrambled eggs on the side. I’ve packed it for picnics. I’ve even served it at a dinner party where everyone asked for the recipe.

The classic approach is simple. Scoop it into a bowl and eat it with a spoon. Maybe add some tortilla chips for scooping. This works perfectly when you’re standing at the kitchen counter wondering what to eat right now. No plate needed, no fuss.

Lettuce wraps became my favorite option after I got tired of bread. Use butter lettuce or romaine leaves as cups. They’re sturdy enough to hold the salad without falling apart. The crunch from the lettuce contrasts beautifully with the creamy filling. I make these for lunch at least twice a week now.

Speaking of bread alternatives, try stuffing this into hollowed-out tomatoes. Cut large beefsteak tomatoes in half, scoop out the insides, and fill them with the salad. They look gorgeous on a plate and add extra freshness. My mom used to do this with tuna salad when I was a kid. Same concept, better ingredients.

Avocado boats work too. Cut avocados in half, remove some of the flesh to mix with the chicken, then pile the mixture back into the avocado shells. You get double the avocado this way. It looks fancy enough for Instagram but takes zero extra effort.

I’ve spread this on whole grain crackers for afternoon snacks. The sturdy crackers hold up to the creamy mixture without getting soggy. Mary’s Gone Crackers or Simple Mills work great if you’re watching your carbs. Regular Triscuits hit the spot too if you don’t care about grains.

For a proper meal, serve it over mixed greens with extra vegetables. Cherry tomatoes, cucumber slices, shredded carrots, maybe some bell pepper strips. Drizzle everything with olive oil and lemon juice. You’ve got yourself a complete salad that fills you up for hours. This approach reminds me of building a classic salad from scratch, where you layer flavors and textures thoughtfully.

Here’s something I discovered by accident. Toast some whole grain bread, mash the avocado chicken salad on top, and sprinkle with everything bagel seasoning. The seeds and salt from the seasoning add a bagel shop vibe. My teenage daughter requests this for breakfast before school.

The avocado chicken salad keto crowd can skip the bread and crackers entirely. Serve it alongside cauliflower rice or zucchini noodles. Add a fried egg on top for extra fat and protein. The runny yolk mixes with the avocado and creates this incredible sauce.

For meal prep, divide the salad into individual containers. Pack it with sliced vegetables, hard-boiled eggs, and some nuts. You’ve got grab-and-go lunches for the whole week. I do this every Sunday and it saves me so much stress during busy mornings.

Wraps work great when you need portable food. Use a large whole wheat tortilla, coconut wrap, or even a collard green leaf. Spread the salad down the center, add some lettuce and tomato, roll it tight. Slice it in half diagonally because that’s how wraps are supposed to look.

Sometimes I turn this into a rice bowl situation. Put some cilantro-lime cauliflower rice at the bottom of a bowl. Add the chicken avocado corn salad version on top. Throw in some black beans, salsa, and a squeeze of lime. You’ve got a burrito bowl that rivals Chipotle.

Storage Tips That Actually Work

Let me save you from the brown avocado disaster I experienced my first few times making this. Avocados oxidize fast when exposed to air. The salad turns an unappetizing gray-brown color within hours if you don’t protect it properly.

The best storage trick involves plastic wrap. Press the wrap directly onto the surface of the salad, eliminating any air pockets. Then put the lid on your container. This double barrier keeps oxygen away from the avocado. Your salad stays green and fresh-looking for up to two days.

Citrus juice helps prevent browning too. I always add extra lime or lemon juice before storing. The acid slows down the oxidation process significantly. Don’t go overboard though, or your salad tastes like citrus soup. Just an extra tablespoon beyond what the recipe calls for does the job.

Store it in the coldest part of your refrigerator, usually the back of the bottom shelf. Cold temperatures slow down the browning reaction. Don’t keep it in the door where temperatures fluctuate every time someone grabs the milk.

Here’s the thing about making this ahead. I don’t recommend preparing it more than a day in advance for best quality. The avocado stays fresh enough, but the texture changes. It gets a bit watery as the vegetables release moisture. If you must make it ahead, keep the chicken and avocado separate. Mix them together right before serving.

Funny enough, adding a thin layer of olive oil on top helps too. Pour just enough to create a film over the surface before covering. The oil acts as another barrier against oxygen. Some people think this is overkill, but it works.

Never freeze this salad. I tried once and regretted it immediately. The avocado turns into a weird mushy mess when thawed. The texture becomes grainy and unpleasant. The chicken gets dry and stringy. Just don’t do it, trust me on this one.

For the avocado chicken salad homestead approach, you might be tempted to can or preserve it somehow. Don’t. The USDA doesn’t recommend canning anything with avocado because the low acid content creates botulism risk. Fresh is the only safe way to enjoy this.

If you made too much, share it with neighbors or coworkers instead of trying to keep it for a week. It makes people happy and you avoid wasting food. I’ve built better relationships with my neighbors through food sharing than any other way.

When packing this for lunch, use an insulated lunch bag with an ice pack. Keep it cold until you’re ready to eat. Food safety matters, especially with chicken. The danger zone for bacterial growth is between 40 and 140 degrees Fahrenheit. Stay out of that range.

Fitting This Into Your Meal Plan

Planning meals stresses people out more than it should. This recipe makes planning easier because it’s so flexible. I’ve fit it into every eating style imaginable without compromising flavor or satisfaction.

The avocado chicken salad paleo version works perfectly for whole30 challenges too. Use compliant chicken without weird ingredients. Add vegetables you can pronounce. Season with real herbs and spices. Done. You’ve got a meal that supports your health goals without feeling like punishment.

For keto folks tracking macros, this salad delivers exactly what you need. High fat from avocados, moderate protein from chicken, low carbs from vegetables. A typical serving gives you about 25 grams of fat, 30 grams of protein, and only 8 grams of net carbs. Those numbers fit most keto plans beautifully.

Counting calories? The avocado chicken salad calories are reasonable and come from nutritious sources. A cup of this mixture contains roughly 350 calories. Compare that to a fast food meal with the same calories but zero nutritional value. Your body actually benefits from these calories instead of just storing them. This kind of conscious eating helps you build a healthier relationship with food over time.

I rotate this into my meal prep schedule strategically. Sunday afternoon, I make a big batch. Monday and Tuesday, I eat it straight from the bowl with vegetables. Wednesday, I stuff it into lettuce wraps. Thursday, I serve it over greens. By Friday, it’s gone and I’m ready for something different.

People doing intermittent fasting love this for breaking their fast. The combination of protein and healthy fats provides sustained energy without spiking blood sugar. You won’t crash an hour later like you would with carb-heavy breakfast foods.

For family meal planning, make a double batch and let everyone customize their serving. Put out different toppings like shredded cheese, hot sauce, pickles, and crispy onions. Even picky eaters find something they like this way. My kids pile theirs into tortillas. My husband adds extra hot sauce and eats it with chips.

Athletes and gym people benefit from the protein-to-fat ratio. Eat this after workouts to support muscle recovery. The amino acids from chicken repair muscle tissue. The healthy fats reduce inflammation. I started eating this post-workout and noticed I wasn’t as sore the next day.

Budget meal planning becomes easier too. Chicken goes on sale regularly. Buy extra and freeze it. Avocados cost less at certain times of year. Stock up when prices drop. This salad costs way less than eating out while providing better nutrition. Spending eight dollars at a restaurant versus three dollars making it yourself adds up fast over a month.

Busy professionals need food that travels well and tastes good cold. This checks both boxes. Make it Sunday night, portion it into containers, and you’ve solved five lunches. No more sad desk lunches or expensive takeout. Just real food that keeps you focused and energized.

Whether you’re following a specific diet or just trying to eat better, this avocado chicken salad tasty recipe adapts to your needs. It doesn’t require special products or complicated substitutions. The ingredients work for almost everyone, which is why it’s become a staple in my kitchen and probably will in yours too.

If you’re looking to expand your healthy eating repertoire beyond this recipe, exploring other fresh salad recipes can keep your meal rotation exciting and nutritious throughout the week.

Give this recipe a shot this weekend. Start simple with just chicken, avocado, and basic seasonings. See how it makes you feel. Notice the steady energy and satisfaction it provides. Then play around with different variations until you find your perfect version. Food should make you happy and fuel your life, and this salad does exactly that.

Frequently Asked Questions

What to put in a chicken avocado salad?

The basics include cooked chicken, ripe avocados, lime juice, salt, and pepper. Beyond that, add whatever sounds good to you. Diced red onion adds sharpness, cilantro brings freshness, and tomatoes provide juiciness. Celery gives crunch, while jalapeños add heat. Some people throw in corn, black beans, or even diced apples for sweetness. There’s no wrong answer as long as you start with quality chicken and perfectly ripe avocados.

Are chicken and avocado good together?

Absolutely yes. They balance each other nutritionally and texturally. Chicken provides lean protein while avocados offer healthy fats and creamy texture. Together they create a complete meal that keeps you satisfied for hours. The mild flavor of chicken lets the avocado shine, while the avocado prevents the chicken from tasting dry. They complement each other in ways that make both ingredients taste better than they would alone.

How to make avocado chicken salad tasty?

Use ripe avocados and quality chicken as your foundation. Season generously with salt, which brings out all the other flavors. Add acid from lime or lemon juice to brighten everything. Include fresh herbs like cilantro or basil for aromatic depth. Don’t forget texture contrast from crunchy vegetables or nuts. Taste as you go and adjust seasonings until it makes you want another bite.

What’s the secret ingredient in chicken salad chick?

After trying to recreate their recipes, I discovered they use finely diced pickles and a splash of pickle juice. The brine adds tangy complexity that makes the salad addictive. They also use a touch of Dijon mustard for depth without overpowering other flavors. Some locations add a pinch of sugar to balance the acidity. These small touches transform a basic chicken salad into something memorable that keeps customers coming back.

How long does avocado chicken salad last in the fridge?

You can keep it for up to two days when stored properly. Press plastic wrap directly onto the surface to prevent browning, then seal the container tightly. Keep it in the coldest part of your refrigerator. After two days, the quality decreases significantly as the avocado oxidizes and vegetables release moisture. For best flavor and texture, make only what you’ll eat within 48 hours.

Can I use canned chicken for this recipe?

Technically yes, but I don’t recommend it. Canned chicken has a distinct texture and flavor that doesn’t compare to fresh cooked chicken. It tends to be mushy and overly salty. If you’re truly in a pinch, drain it well and rinse it before using. Rotisserie chicken from the grocery store costs about the same and tastes infinitely better. Save the canned chicken for camping trips when fresh isn’t available.

Is avocado chicken salad good for weight loss?

It can support weight loss when eaten as part of a balanced diet. The protein keeps you full and preserves muscle mass during calorie restriction. Healthy fats from avocado increase satiety and help regulate hormones. The fiber aids digestion and blood sugar control. Just watch your portions because avocados are calorie-dense. A reasonable serving provides nutrition without excessive calories, especially compared to processed foods or restaurant meals.

What can I use instead of avocado to make it creamy?

Greek yogurt works well if you want protein and tanginess. Mashed white beans create creaminess with added fiber and lower fat content. Hummus adds Mediterranean flavor along with texture. Some people use cottage cheese blended smooth for extra protein. Cashew cream works for dairy-free creaminess. Each substitute changes the flavor profile, so choose based on your preferences and dietary needs.

Can I make this salad without mayo and still keep it moist?

That’s exactly what this recipe does. The avocado replaces mayo completely, providing natural creaminess and moisture. The healthy fats in avocado coat the chicken pieces just like mayo would. Adding a bit of olive oil or Greek yogurt increases moisture if needed. Fresh lime juice adds liquid along with flavor. You won’t miss the mayo once you taste how rich and creamy avocado makes this salad.

What sides go well with avocado chicken salad?

Fresh cut vegetables like carrot sticks, bell pepper strips, and cucumber slices complement the creamy salad nicely. Whole grain crackers or toasted bread provide crunch if you want carbs. A simple green salad with vinaigrette adds freshness. Fruit like apple slices or grapes offers sweetness that contrasts the savory salad. For a complete meal, add some sweet potato fries or a cup of soup. Keep sides simple so the salad remains the star.