This Whole30 Summer Chicken Salad with Cilantro Vinaigrette is very easy and requires only a few readily available ingredients. It's perfect for a summer BBQ or weeknight dinners.
Add all ingredients to a high speed blender and blend on high until smooth and creamy. Transfer to storage container, cover with a lid and set aside.
Preheat oven to 375F. At the same time, preheat a med-sized cast-iron or oven-safe skillet over med-high heat.
Season both sides of chicken breast with salt, pepper, ancho chili powder and garlic powder.
Add 1 tbsp avocado oil to skillet. Gently lay chicken breast in pan and cook undisturbed 5-6 minutes. Flip and immediately transfer to preheated oven. Roast 6-8 minutes or until internal temperature of the breast reads around 160F with an instant read thermometer. Remove skillet from oven and transfer chicken to a tray. Rest 5 minutes before slicing. Note: chicken will continue to cook while resting and should reach 165F before consuming.
Add romaine, radicchio, cucumber, tomatoes and radish to a large mixing bowl. Drizzle with 5-6 tbsp of Cilantro Vinaigrette. Toss to coat.
Transfer dressed salad to a serving platter (or leave in mixing bowl) and top with sliced chicken breast. Garnish with a few sprigs of cilantro, sliced avocado and a bit more of the vinaigrette.
Feel free to use bone-in, skin-on chicken breast for a more flavourful meat. If so, be sure to account for the additional cooking time.
The Cilantro Vinaigrette will keep for 3 days if sealed and stored in the fridge.
This salad is best consumed immediately. Alternatively, you can prepared all of the ingredients ahead of time and dress the salad with the vinaigrette when ready to serve.