Avocado Chicken Salad (Print)
Grilled chicken with fresh avocado, vegetables, and zesty lime dressing
# Ingredient list:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1 pound)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad Base
05 - 2 ripe avocados, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 small red onion, thinly sliced
08 - 1/4 cup fresh cilantro or parsley, chopped
09 - 1/2 English cucumber, diced
10 - 2 cups mixed salad greens
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - Juice of 1 large lime (about 2 tablespoons)
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Rub chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, ensuring even coating on all sides.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing into strips or dicing.
03 - In a large mixing bowl, combine diced avocados, halved cherry tomatoes, sliced red onion, chopped cilantro or parsley, diced cucumber, and mixed salad greens.
04 - In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lime juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully emulsified and thickened.
05 - Add sliced chicken to the vegetable mixture. Drizzle dressing over the top and toss gently with salad tongs to combine, taking care not to mash the avocados.
06 - Plate immediately and garnish with additional fresh herbs if desired. For variation, serve in lettuce wraps for a low-carb presentation.
# Expert Tips:
01 -
- The creamy avocado balances the tangy lime dressing in a way that makes every bite feel complete
- It comes together in under 30 minutes but tastes like something from a fancy cafe
- You can prep everything ahead and assemble when hunger strikes
02 -
- Avocado turns brown quickly once cut, so wait until the last minute to dice it if you're prepping ahead
- The dressing will separate if it sits. Give it a quick whisk before drizzling or shake it in a sealed jar
- Room temperature chicken absorbs the dressing better than cold chicken straight from the fridge
03 -
- If your avocados are underripe, let them sit on the counter for a day or two. Refrigeration halts ripening completely
- A splash of the lime juice tossed directly with the diced avocado helps prevent browning while you prep everything else