Healthy Avocado Chicken Salad (Print Version)
Juicy chicken meets creamy avocado and crisp veggies in a zesty lime dressing. Ready in just 30 minutes.
# 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
# How to Make It:
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 vegetable mixture.
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.
06 - Taste and adjust seasoning if needed. Serve immediately for best texture.
# Expert Advice:
01 -
- Its the kind of meal that makes you feel energized instead of heavy after eating
- The lime dressing ties everything together so well that youll want to put it on everything else in your fridge
02 -
- The salad really is best served immediately because the lime keeps the avocado from browning but the texture starts to soften after a few hours
- Letting the chicken rest before cutting is the difference between juicy bites and dry crumbly pieces
03 -
- Dice your avocado and cucumber to roughly the same size so every forkful has the same perfect balance of textures
- Room temperature chicken mixes better with the other ingredients than cold straight from the fridge