Avocado Chicken Salad

My sister blew into town last spring with paint under her fingernails and three suitcases, demanding I make something that wouldn't leave her feeling heavy. I threw this together in twenty minutes while she raided my refrigerator, rambling about her art show. She took one bite and went completely silent, then asked for the recipe before she'd even finished chewing.

Last summer I made this for a backyard dinner party that turned into an impromptu evening around the fire pit. My friend Jordan, who claims to hate salad, went back for thirds and finally admitted she'd been avoiding lettuce since childhood. There's something about the combination of warm spiced chicken and cool crisp vegetables that makes people forget they're eating something healthy.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and stays juicy, about one pound total works perfectly for four servings
• Olive oil: Use a tablespoon for cooking the chicken and reserve your best extra virgin for the dressing
• Salt and pepper: Simple seasoning lets the other ingredients shine, don't be shy with the pepper
• Ripe avocados: They should yield slightly to gentle pressure but still feel firm, absolutely essential for that creamy texture
• Cherry tomatoes: Sweet little bursts of flavor that look beautiful scattered through the salad
• Red onion: Thinly sliced adds just the right amount of bite without overwhelming delicate flavors
• Fresh herbs: Cilantro brings brightness while parsley offers a milder alternative, choose what you love
• English cucumber: Fewer seeds than regular cucumbers with a satisfying crunch that holds up well
• Mixed salad greens: A colorful base adds variety in texture and makes the plate feel abundant
• Lime juice: Fresh squeezed is non-negotiable here, bottled juice lacks the vibrant zesty kick
• Dijon mustard: Just a teaspoon helps emulsify the dressing and adds subtle depth
• Garlic: One clove minced finely disperses throughout the dressing without harsh raw spots

Instructions

Prep your cooking surface:

Get your grill pan or skillet heating over medium-high while you season the chicken with olive oil, salt, and pepper on both sides.

Cook the chicken thoroughly:

Sear for six to seven minutes per side until juices run clear, then let it rest five minutes before slicing into pieces.

Build your salad base:

Toss together the diced avocados, halved tomatoes, sliced onion, chopped herbs, cucumber, and mixed greens in a large bowl.

Whisk up the dressing:

Combine the olive oil, lime juice, Dijon, garlic, salt, and pepper until it comes together into a smooth emulsified sauce.

Bring it all together:

Arrange the sliced chicken over the vegetables and drizzle with dressing, tossing gently to coat without mashing the avocado.

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This became my go-to meal after my daughter was born, something I could eat with one hand while holding her with the other. The quiet kitchen, the lime cutting through exhaustion, the protein that actually felt satisfying. Some nights I'd eat it straight from the bowl standing at the counter, grateful for food that nourished without demanding anything from me.

Making It Your Own

Once you've made this a few times, you'll start seeing opportunities to switch things up based on what's in your fridge or what sounds good. The basic formula of spiced protein, creamy avocado, and bright acidic dressing works with countless variations.

Serving Suggestions

I love serving this in wide shallow bowls where people can see all the beautiful colors layered together. Sometimes I'll put everything out separately and let everyone build their own perfect ratio of chicken to vegetables to dressing.

Meal Prep Magic

This recipe taught me that meal prep doesn't have to mean eating the same sad container of food for five days straight. I cook a big batch of chicken on Sunday and chop all my vegetables, then assemble fresh bowls each morning in under three minutes. The avocados stay perfect when stored with a bit of lime juice pressed against the cut surfaces.

• Store the dressing in a small jar and give it a shake before using
• Keep the chicken separate from vegetables until you're ready to eat
• Add something crunchy like toasted nuts or seeds right before serving

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Sometimes the simplest meals are the ones that become part of your weekly rhythm, the dishes you return to again and again without even thinking about it. This salad has been that for me, reliable enough for a quiet Tuesday dinner but special enough to share with people I love.

Recipe FAQs

→ Can I make this ahead of time?

You can grill the chicken and prepare the dressing up to 24 hours in advance. Store them separately in the refrigerator. Wait to dice the avocados and toss everything together until right before serving to prevent browning and maintain freshness.

→ What protein alternatives work well?

Grilled shrimp, pan-seared salmon, or even diced hard-boiled eggs make excellent substitutes. Leftover rotisserie chicken also works perfectly if you're short on time. For a vegetarian version, try chickpeas or grilled tofu cubes.

→ How do I prevent avocado from browning?

Toss diced avocado with a tablespoon of lime juice before adding to the salad. The citric acid helps slow oxidation. You can also leave the avocado pits in the salad bowl until serving time, though this is more of an old kitchen trick than scientifically proven.

→ Can I use a different dressing?

A creamy cilantro-lime Greek yogurt dressing works beautifully. Alternatively, try a honey-mustard vinaigrette or a simple avocado dressing made by blending half an avocado with lime juice, olive oil, and seasonings.

→ What sides pair well with this?

Serve with warm corn tortillas, crusty whole-grain bread, or a cup of soup for a more substantial meal. For lighter options, pair with fresh fruit or a simple green smoothie. The dish also works wonderfully in lettuce wraps or lettuce cups.