Chicken Avocado Salad
This creamy, protein-packed chicken avocado salad is tossed in a zesty lemon-herb dressing for a refreshing yet satisfying meal.
Ingredients
- •2 large boneless, skinless chicken breasts (about 1 lb / 450g)
- •2 ripe, firm avocados, diced
- •1 cup cherry tomatoes, halved
- •1/2 medium red onion, finely diced
- •1/4 cup fresh cilantro, chopped
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Season the chicken breasts with a pinch of salt and black pepper.
- 2
Heat a lightly oiled skillet over medium-high heat and cook the chicken for 10 to 15 minutes per side, or until fully cooked through and golden brown.
- 3
Remove the chicken from the skillet, let it rest for 10 minutes, and then dice it into bite-sized pieces.
- 4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper to create the dressing.
- 5
Add the diced chicken, halved cherry tomatoes, finely diced red onion, and chopped cilantro to the bowl with the dressing.
- 6
Gently fold in the diced avocados to avoid bruising them.
- 7
Toss everything together carefully until all ingredients are evenly coated in the dressing, and serve immediately.
💡 Chef tips
- To prevent the avocado from browning if making ahead, toss the diced avocado in a little extra lemon juice before adding it to the salad.
- You can substitute grilled chicken or leftover rotisserie-style chicken to save time on cooking.
- Store any leftovers in an airtight container in the refrigerator for up to one day, though it is best enjoyed fresh.
✅ How it should turn out
The finished salad should be vibrant and colorful, smelling of fresh citrus and herbs, with a creamy texture from the avocado balancing the savory, tender chicken.