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Avocado Chicken Salad

A fresh, healthy, and protein-packed salad featuring juicy charred grilled chicken, creamy chunks of avocado, bursting cherry tomatoes, and a zesty lemon dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large boneless skinless chicken breasts pounded to even thickness
  • 1 tbsp olive oil for cooking
  • 1 tsp garlic powder
  • 1 tsp smoked paprika optional
  • to taste salt and pepper
Salad Base
  • 2 large avocados ripe, diced into chunks
  • 1.5 cups cherry tomatoes halved, mixed colors if possible
  • 0.25 cup fresh parsley finely chopped
  • 0.25 cup red onion finely diced
Lemon Olive Oil Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • to taste salt and pepper

Equipment

  • Grill or skillet
  • Large mixing bowl
  • Cutting board
  • Whisk

Method
 

  1. Pound chicken breasts to an even thickness. Season with olive oil, garlic powder, smoked paprika, salt, and pepper.
  2. Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side until fully cooked (165°F internal temperature) and nicely charred. Remove from heat and let rest for 5-10 minutes.
  3. Once rested, chop the cooked chicken into bite-sized pieces.
  4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
  5. In a large serving bowl, gently combine the chopped chicken, halved cherry tomatoes, diced avocado, chopped parsley, and red onion.
  6. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado. Serve immediately.

Notes

To prevent the avocado from browning if preparing ahead of time, wait to slice the avocado until right before serving, or toss it with extra lemon juice.