Chicken Avocado Salad Recipe
Description
This Chicken Avocado Salad is a fresh, healthy, and protein-packed meal perfect for lunch or dinner. Juicy grilled or roasted chicken pairs beautifully with creamy avocado, crisp vegetables, and a tangy dressing. It’s easy to make, satisfying, and can be prepared in under 30 minutes, making it ideal for a quick yet nutritious meal.
Prep and Cook Time
Preparation Time: 10–15 minutes
Cooking Time: 10–15 minutes (if cooking chicken)
Total Time: 20–30 minutes
Ingredients (Serves 2–3)
For the Salad:
2 medium chicken breasts (grilled, roasted, or pan-seared)
1 large ripe avocado, diced
2 cups mixed salad greens (spinach, arugula, romaine)
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 small cucumber, diced
1 small red bell pepper, diced
2 tablespoons fresh cilantro (optional)
For the Dressing:
3 tablespoons olive oil
1 tablespoon fresh lemon juice (or lime juice)
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and pepper to taste
Instructions
Step 1: Cook the Chicken
Season chicken breasts with salt, pepper, garlic powder, or paprika.
Grill, roast, or pan-sear the chicken for about 5–7 minutes per side until fully cooked (internal temp 165°F / 74°C).
Rest the chicken for 5 minutes, then slice into thin strips or bite-sized pieces.
Step 2: Prepare the Vegetables
Wash and dry the salad greens.
Dice the avocado, cucumber, and bell pepper.
Halve the cherry tomatoes and thinly slice the red onion.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
Step 4: Assemble the Salad
In a large salad bowl, combine the greens, vegetables, and chicken.
Drizzle the dressing over the salad.
Gently toss everything until well coated.
Garnish with fresh cilantro if desired.
Step 5: Serve
Serve immediately as a light lunch or dinner. Optionally, add toasted nuts, seeds, or croutons for extra crunch.
Tips for Best Results
Use ripe avocado for creamy texture.
Let the chicken rest after cooking to keep it juicy.
Dressing can be made ahead and stored in the fridge for up to 3 days.
Common Questions (Q&A)
Q: Can I use leftover chicken?
A: Absolutely! Rotisserie or leftover cooked chicken works perfectly.
Q: Can I make it vegetarian?
A: Yes! Replace chicken with grilled tofu, chickpeas, or boiled eggs.
Q: How do I prevent avocado from browning?
A: Toss the avocado with a little lemon or lime juice right after cutting.
Q: Can this salad be made ahead?
A: Yes, but keep avocado and dressing separate until serving to prevent sogginess and browning.
Q: Can I add grains to make it more filling?
A: Definitely! Quinoa, brown rice, or couscous make it a hearty, balanced meal.