Pin it This vibrant bowl brings together tender grilled chicken breast, buttery ripe avocado, and crisp vegetables in a harmonious combination. The tangy lime dressing with Dijon mustard ties everything together, while fresh cilantro adds brightness. Ready in just 30 minutes, this gluten-free, low-carb dish works perfectly for lunch or dinner. The contrast between warm sliced chicken and cool fresh vegetables creates an appealing texture. Each serving delivers 31 grams of protein with wholesome ingredients.
The last time I made this avocado chicken salad, my roommate walked in and immediately asked what smelled so fresh. It was just the lime hitting the hot pan, but the whole kitchen already felt brighter. We ended up eating straight from the mixing bowl, standing at the counter, too impatient to plate it properly.
I started making this during summer when my CSA box kept delivering more avocados than I knew what to do with. Now it is the meal I turn to when I want something substantial but still light enough to leave room for dessert.
Ingredients
- Chicken breasts: Boneless and skinless cooks faster and stays tender when you do not overcook it
- Olive oil: Use extra virgin for the dressing, regular is fine for cooking the chicken
- Avocados: They should give slightly to pressure but not feel mushy
- Cherry tomatoes: They add sweetness and burst when you bite into them
- Red onion: Thin slices bring a sharp contrast to the creamy avocado
- Fresh herbs: Cilantro pairs perfectly with lime, but parsley works if you hate cilantro
- English cucumber: Fewer seeds and more crunch than regular cucumbers
- Lime juice: Fresh squeezed makes all the difference in the dressing
- Dijon mustard: This emulsifies the dressing so it does not separate
Instructions
- Get your chicken ready:
- Rub the chicken breasts with olive oil, salt, and pepper, letting them sit while you heat the pan
- Cook the chicken:
- Sear in a hot grill pan or skillet for about 7 minutes per side until juices run clear, then rest for 5 minutes so they stay juicy
- Prep the vegetables:
- Dice the avocados and cucumber, halve the tomatoes, slice the onion thin, and chop the herbs while the chicken rests
- Make the dressing:
- Whisk together the olive oil, lime juice, Dijon, garlic, salt, and pepper until it thickens slightly
- Assemble the salad:
- Toss the greens and vegetables in a large bowl, slice the chicken, and drizzle everything with dressing right before serving
Pin it This salad became a regular at our summer potlucks after my friend Sarah requested it for her birthday lunch. There is something about the combination of warm chicken and cool, creamy vegetables that feels special without being fussy.
Making It Your Own
Sometimes I add crumbled bacon or feta cheese when I want something more indulgent. The recipe forgives all kinds of additions.
Serving Suggestions
This works beautifully as lettuce cups for a low carb dinner or piled onto sourdough for a hearty sandwich. A chilled white wine does not hurt either.
Meal Prep Magic
Keep the dressing and diced avocados separate until you are ready to eat. Everything else holds up beautifully for 2 to 3 days.
- Store the chicken whole and slice right before serving
- Mason jars work great for individual portions
- Add the avocado right before you eat
Pin it I hope this becomes one of those recipes you make without even looking at the measurements. That is when you know it is really yours.
Recipe FAQs
- → How do I prevent the avocado from browning?
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Toss diced avocado with a tablespoon of lime juice before adding to the salad. The citrus acid slows oxidation. Keep the pit in any leftover portions and store in an airtight container with plastic wrap pressed directly against the surface.
- → Can I use leftover cooked chicken?
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Absolutely. Leftover rotisserie chicken, baked, or poached chicken works beautifully. Simply slice or dice the pre-cooked meat and skip the grilling step. This shortcut reduces total prep time to about 10 minutes.
- → What other greens work well in this?
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Arugula adds peppery bite, while spinach offers mild flavor and extra nutrients. Romaine provides satisfying crunch, and kale holds up well to dressing. Mixed spring greens create variety in texture and taste.
- → How long does the dressing stay fresh?
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The lime-based dressing keeps in the refrigerator for up to one week when stored in a sealed jar. The olive oil may solidify when cold—simply let it sit at room temperature for 10 minutes and shake well before using.
- → What protein alternatives can I use?
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Grilled shrimp cook in just 3-4 minutes per side and pair beautifully with avocado. Pan-seared salmon or tofu work well too. For vegetarian options, hard-boiled eggs or chickpeas provide satisfying protein.
