Description
Creamy avocado pairs perfectly with juicy, grilled chicken in this fresh, vibrant salad. Topped with a citrusy dressing and a medley of crunchy veggies, it’s the ultimate light yet satisfying meal—ideal for a quick lunch or as a healthy dinner option.
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 ripe avocados, pitted and sliced
- 1 large cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup mixed greens (arugula, spinach, or lettuce)
- ½ cup corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil (for grilling the chicken)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave syrup (optional for sweetness)
- 1 small clove garlic, minced
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
Start by preparing the chicken for grilling. Season the chicken breasts with olive oil, salt, and pepper on both sides. You can also add additional spices like paprika, garlic powder, or chili powder for extra flavor if desired.
Preheat your grill pan or outdoor grill to medium-high heat. Once hot, place the chicken breasts on the grill and cook for about 5-6 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). If you’re using a grill pan, you can press the chicken down gently for better contact with the surface.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips or bite-sized pieces.
While the chicken is grilling, prep the vegetables for the salad. Slice the cucumbers and red onion, and halve the cherry tomatoes. Set them aside in a large mixing bowl along with the mixed greens.
If you’re using corn kernels, roast or cook them according to the instructions on the package, or use fresh corn cut off the cob. Add the corn to the salad bowl as well.
Cut the avocados in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin strips and add it to the salad bowl with the other vegetables.
In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, honey (if using), minced garlic, cumin, salt, and pepper. Taste and adjust the seasoning, adding more lime juice or honey if necessary. If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt or sour cream.
Alternatively, you can place all of the dressing ingredients into a jar with a lid, seal the jar, and shake until everything is well combined.
Once all the ingredients are prepared, it’s time to assemble the salad. In the large mixing bowl with the vegetables and avocado, add the sliced grilled chicken on top. Pour the dressing over the salad and gently toss everything together until the ingredients are evenly coated.
Once everything is tossed together, serve the Chicken and Avocado Salad immediately. If desired, garnish with fresh cilantro or a squeeze of lime juice for added freshness and flavor. Enjoy this healthy, flavorful salad on its own or with a side of whole-grain bread or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22-25g
- Carbohydrates: 12-15g
- Protein: 28-30g