Chicken Salad Avocado - cooking recipe

Ingredients

4 cups green leafy lettuce, or to taste
1 1/2 cups thinly sliced cooked chicken breast
1 cup sliced black olives
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
1/4 cup diced red onion
Dressing:
1/3 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon chopped garlic, or more to taste
1 avocado - peeled, pitted, and thinly sliced

Preparation

Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.