Healthy Avocado Chicken Salad (Print)
Juicy chicken meets creamy avocado and crisp vegetables with zesty lime dressing.
# What You 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
# How to Make:
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 for 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 the cooled, diced chicken to the bowl with the vegetables.
04 - In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper until emulsified.
05 - Pour the dressing over the salad ingredients and gently toss until well combined. Taste and adjust seasoning if needed. Serve immediately for best texture.
# Expert Advice:
01 -
- Everything comes together in under 30 minutes with minimal cleanup required
- The combination of creamy avocado and zesty lime dressing makes healthy eating feel indulgent
- You can prep the components ahead and assemble when you're ready to eat
02 -
- The salad is best served immediately but can be stored for up to a day, though the avocado will start to oxidize
- If you're meal prepping, keep the dressing separate and toss right before eating
- Adding a pinch of cumin or smoked paprika to the dressing completely transforms the flavor profile
03 -
- Pat your chicken dry before seasoning for better browning and flavor penetration
- If your avocados are under-ripe, let them sit on the counter for a day or two before making this recipe