Avocado Chicken Salad (Print Version)
Grilled chicken with ripe avocado, crisp vegetables, and tangy lime dressing for a satisfying 30-minute meal.
# What You'll 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
# Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and black pepper.
02 - Grill or sear chicken for 6–7 minutes per side, until cooked through and juices run clear. Set aside to rest for 5 minutes, then slice or dice.
03 - In a large bowl, combine avocados, cherry tomatoes, red onion, cilantro (or parsley), cucumber, and salad greens.
04 - In a small bowl, whisk together olive oil, lime juice, Dijon mustard, garlic, salt, and black pepper until emulsified.
05 - Add sliced chicken to the salad. Drizzle dressing over the top and gently toss to combine, ensuring avocados stay mostly intact.
06 - Serve immediately, garnished with extra herbs if desired.
# Expert Tips:
01 -
- The creamy avocado balances perfectly with tangy lime and tender chicken
- Everything comes together in under thirty minutes with almost zero cleanup
- You can prep everything ahead and assemble when hunger strikes
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- The dressing tastes best if you let it sit for ten minutes to let the garlic mellow out slightly
- Avocados will brown if dressed too far in advance, so wait until the very last moment
03 -
- Room temperature chicken cooks more evenly than cold straight from the refrigerator
- Give your salad greens a thorough spin in a salad spinner, wet greens will make your dressing slide right off