Avocado Chicken Salad (Printable)
Grilled chicken, creamy avocado, fresh vegetables, and zesty lime dressing create this satisfying dish.
# What You Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts (1 lb)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika
→ Salad Vegetables & Add-ins
06 - 2 ripe avocados, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/3 cup red onion, finely diced
09 - 1/2 cucumber, diced
10 - 1/4 cup fresh cilantro or parsley, chopped
11 - 2 cups mixed salad greens (optional)
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp fresh lime juice (about 1 lime)
14 - 1 tsp Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
# How To Make:
01 - Preheat grill pan or skillet over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and smoked paprika.
03 - Grill or sear chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then dice or shred.
04 - In a large bowl, combine diced avocados, cherry tomatoes, red onion, cucumber, and cilantro or parsley.
05 - In a small bowl, whisk together olive oil, lime juice, Dijon mustard, garlic, salt, and pepper.
06 - Add diced chicken and dressing to the salad bowl. Gently toss to coat all ingredients evenly. Serve on its own or over mixed salad greens.
# Expert Tips:
01 -
- The creamy avocado balances perfectly with the smoky grilled chicken
- It comes together faster than deciding what to order for takeout
- You can prep everything ahead and assemble when hunger hits
02 -
- Overmixing once the dressing hits the avocado will turn your salad into guacamole
- Letting the chicken rest is non negotiable for keeping it juicy
- The dressing tastes better after sitting for 10 minutes, so make it first
03 -
- Room temperature chicken grills more evenly than cold from the fridge
- Toast your spices in a dry pan before rubbing for deeper flavor