Healthy Avocado Chicken Salad (Printer-Friendly)
Juicy chicken meets creamy avocado in this refreshing salad with crisp vegetables and zesty lime dressing.
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts (approximately 10.5 ounces)
→ 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 Steps:
01 - Season chicken breasts lightly with salt and pepper. Grill, poach, or pan-sear until fully cooked (internal temperature 165°F), approximately 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 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 emulsified.
05 - Pour dressing over salad ingredients and gently toss until well combined. Taste and adjust seasoning as desired. Serve immediately for optimal texture.
# Expert Hints:
01 -
- The lime dressing wakes up everything without being overpowering or fussy
- It comes together in under thirty minutes but tastes like something from a restaurant
02 -
- Adding avocado last and tossing gently keeps it from turning into mush
- The lime juice helps prevent browning, but this salad really is best enjoyed the same day
03 -
- Pounding the chicken to even thickness before cooking prevents dry edges and underdone centers
- Room temperature ingredients means the dressing emulsifies better and coats more evenly