Avocado Chicken Salad (Printable)
Tender chicken meets creamy avocado in this fresh, satisfying salad with a zesty lime kick.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon 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 tablespoons extra virgin olive oil
13 - 2 tablespoons fresh lime juice (about 1 lime)
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How To Make It:
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 to make the dressing.
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 Suggestions:
01 -
- The warm spiced chicken against crisp cool vegetables creates that perfect temperature contrast restaurant salads always nail
- Everything comes together in under 40 minutes but tastes like you spent all day thinking about it
02 -
- The resting period for the chicken is not optional because cutting into it immediately releases all those precious juices onto your cutting board instead of into your salad
- Avocado turns brown quickly so dice it last and dress the salad immediately after tossing to prevent oxidation
03 -
- If your chicken breasts are thick slice them horizontally to create two thinner cutlets that cook faster and more evenly
- Adding a teaspoon of honey to the dressing balances the acidity and helps it cling to the vegetables better