Healthy Avocado Chicken Salad (Printable Version)
Fresh chicken, creamy avocado, and crisp vegetables tossed in tangy lime dressing. Ready in 30 minutes for a satisfying, nutritious meal.
# What You’ll Need:
→ Meats
01 - 2 boneless skinless chicken breasts (about 10.5 oz total)
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 2 tablespoons extra virgin olive oil
08 - Juice of 1 lime
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# Directions:
01 - Season chicken breasts lightly with salt and pepper. Grill, poach, or pan-sear until fully cooked (internal temperature 165°F), about 6-8 minutes per side. Let rest 5 minutes, then dice into bite-sized pieces.
02 - In a large bowl, combine diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
03 - Add cooled, diced chicken to the bowl with vegetables.
04 - In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper until well combined.
05 - Pour dressing over salad ingredients and gently toss until evenly coated. Taste and adjust seasoning if needed. Serve immediately for best texture.
# Top Tips:
01 -
- Everything comes together in under 30 minutes but tastes like something from a fancy café
- The creamy avocado and zesty lime dressing make every bite feel like a little vacation
02 -
- The salad tastes best if you let it sit for 10 minutes after tossing, allowing the dressing to seep into all the nooks and crannies
- Add the avocado right before serving if you are making this ahead, as it can brown slightly overnight in the refrigerator
03 -
- Pat your diced chicken dry with paper towels before adding it to the salad so the dressing actually sticks to everything
- Room temperature ingredients absorb dressing much better than cold ones straight from the refrigerator