I’ve always been a fan of salads, but let’s be honest—sometimes they can feel a bit uninspiring. That’s why I’m so excited to share one of my all-time favorite salad recipes with you: chicken salad with avocado. This isn’t just any salad; it’s a vibrant, flavorful dish that I turn to whenever I want something light yet satisfying. Whether you’re looking for a quick lunch, a nutritious dinner, or even something to impress your friends at a potluck, this recipe is a winner every time.
Ingredients:
Let me walk you through the ingredients that make this salad special. I’ve experimented with a few variations, but I always come back to these essentials:
- Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sometimes, I like to add a pinch of paprika or garlic powder for that extra depth of flavor.
- Salad:
- 1 large ripe avocado, diced (I always choose a perfectly ripe one for that creamy texture)
- 1 cup cherry tomatoes, halved (they add a burst of sweetness)
- 1 small cucumber, sliced (for that fresh crunch)
- 1/4 red onion, thinly sliced (adds a slight bite)
- 4 cups mixed greens (I usually mix arugula, spinach, and romaine for variety)
- 1/4 cup fresh cilantro or parsley, chopped (I love the fresh herby note this adds)
- Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed, of course!)
- 1 tablespoon Dijon mustard (it gives the dressing a nice tang)
- 1 teaspoon honey or maple syrup (just a touch of sweetness)
- Salt and pepper to taste
Instructions:
- Preparing the Chicken:
I start by seasoning the chicken breasts with salt, pepper, and sometimes a bit of paprika or garlic powder if I’m feeling adventurous. Then, I heat up a tablespoon of olive oil in my trusty skillet over medium heat. Once the oil is hot, in goes the chicken. I cook it for about 6-7 minutes on each side, making sure it’s perfectly golden on the outside and cooked through to 165°F on the inside. Once done, I let it rest for a few minutes before slicing it into thin strips. This part is always the hardest for me—I can’t help but sneak a piece or two! - Assembling the Salad:
While the chicken is cooking, I turn my attention to the salad. I love how quick and easy this part is. I start by washing and drying the mixed greens. Then, I toss them in a large salad bowl along with the halved cherry tomatoes, sliced cucumber, red onion, and chopped cilantro or parsley. The avocado goes in last—I want to keep it as fresh as possible before serving. - Making the Dressing:
The dressing is where the magic happens. I whisk together the olive oil, lemon juice, Dijon mustard, and honey in a small bowl. I’ve found that letting the dressing sit for a few minutes before tossing it with the salad really brings out the flavors. A pinch of salt and pepper, and it’s ready to go. - Bringing It All Together:
Once the chicken is sliced and the salad ingredients are ready, I combine everything in the salad bowl. I drizzle the dressing over the top and give it a good toss, making sure every bite is coated with that tangy, slightly sweet dressing. Sometimes, I’ll garnish the salad with a few extra slices of avocado or a sprinkle of toasted seeds if I have them on hand. - Enjoying the Feast:
Finally, the best part—digging in! I always serve the salad right away, while the chicken is still warm and the avocado is perfectly creamy. Paired with a slice of crusty bread or a light soup, this salad makes for a perfect meal that leaves me feeling full and satisfied without being overly heavy.
Nutritional Insights:
What I love most about this chicken salad is how balanced it is. The chicken provides a great source of lean protein, and the avocado adds healthy fats that keep me full longer. Plus, with the mix of greens, tomatoes, and cucumbers, I’m getting plenty of fiber, vitamins, and antioxidants in every bite.
Variations:
Over time, I’ve experimented with a few different versions of this salad:
- Spicy Kick: Sometimes, I’ll add a finely chopped jalapeño or a pinch of red pepper flakes to the dressing for a bit of heat.
- Creamy Dressing: On days when I’m in the mood for something richer, I blend an extra avocado with some Greek yogurt, lime juice, and cilantro to create a creamy dressing.
- Grilled Option: If I’m firing up the grill, I’ll cook the chicken breasts there instead of the skillet for a smoky flavor that really complements the salad.
This chicken salad with avocado has become a staple in my kitchen for good reason—it’s simple, healthy, and absolutely delicious. The combination of flavors and textures keeps it interesting, and it’s versatile enough to adapt to whatever ingredients I have on hand. I hope you enjoy making (and eating) it as much as I do. And remember, don’t be afraid to experiment and make it your own. Happy cooking!