Healthy Avocado Chicken Salad (Print Version)
Creamy avocado and juicy chicken with cherry tomatoes, cucumber, cilantro and tangy lime dressing, ready in 30 minutes.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 10.5 ounces 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 with salt and black pepper. Grill, poach, or pan-sear until cooked through (internal temperature 165°F), 6 to 8 minutes per side. Allow to rest for 5 minutes, then dice into bite-sized pieces.
02 - In a large mixing bowl, add diced avocados, halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped cilantro.
03 - Add diced, cooled chicken to the bowl with vegetables.
04 - In a small bowl, whisk together extra virgin olive oil, lime juice, minced garlic, salt, and black pepper until well blended.
05 - Pour the dressing over the salad ingredients. Gently toss until all components are evenly coated.
06 - Taste the salad and adjust seasoning if needed. Serve immediately for optimal freshness and texture.
# Expert Advice:
01 -
- You get creamy avocado in every bite and chicken so juicy you might double-check you cooked it yourself.
- This comes together in under half an hour with just a handful of ingredients but tastes like you fussed all afternoon.
02 -
- If you stir too roughly, the avocado can get mushy fast — gentle hands are key.
- Letting the chicken cool just enough is crucial, or it’ll wilt your veggies and turn the avocado soft too soon.
03 -
- A sprinkle of smoked paprika or cumin in the dressing adds an unexpected depth.
- If coop avocados are on the hard side, a quick 4-second microwave zap softens them just enough.