Avocado Chicken Salad (Printable version)
Grilled chicken, ripe avocado, and crisp vegetables tossed in zesty lime dressing for a quick, satisfying meal.
# What you need:
→ 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
# How to make it:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and black pepper, ensuring even coating on all sides.
02 - Grill or sear chicken for 6–7 minutes per side, until cooked through and juices run clear. Internal temperature should reach 165°F. Remove from heat and let rest for 5 minutes before slicing or dicing.
03 - In a large bowl, combine diced avocados, halved cherry tomatoes, thinly sliced red onion, chopped cilantro or parsley, diced cucumber, and mixed salad greens.
04 - In a small bowl, whisk together extra-virgin olive oil, lime juice, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified and smooth.
05 - Add sliced or diced chicken to the salad bowl. Drizzle dressing over the top and gently toss to combine, being careful not to mash the avocados.
06 - Divide salad among plates and serve immediately. Garnish with additional fresh herbs if desired.
# Expert tips:
01 -
- The lime dressing makes everything taste brighter than you thought possible
- It comes together faster than deciding what to order for takeout
02 -
- Avocados turn brown quickly so dress this salad right before serving
- Letting the chicken rest keeps it from drying out when you slice it
03 -
- Marinate the chicken in lime juice for 30 minutes before cooking for deeper flavor
- Use a very sharp knife to dice the avocado so it stays in neat cubes