Avocado Chicken Salad
Avocado Chicken Salad is a healthy, high-protein recipe made with tender chicken, avocado, mango, cherry tomatoes, corn, and a fresh cilantro lime dressing. Ready in just 20 minutes, it's perfect for meal prep, lunch, or a light dinner
Ingredients
For the Cilantro Lime Dressing
- ¼ cup fresh lime juice
- 1 tablespoon minced jalapeño
- 2 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly chopped cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Salad
- 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
- 2 ripe avocados cubed
- 1 small mango peeled and cubed
- 1 cup cherry tomatoes quartered
- ½ cup corn kernels fresh, frozen, or thawed
- ¼ cup thinly sliced red onion
Instructions
- In a medium mixing bowl, whisk together the lime juice, minced jalapeño, honey, and olive oil until fully combined.
- Stir in the chopped cilantro and season the dressing with kosher salt and freshly ground black pepper to taste.
- In a large salad bowl, combine the cooked chicken, avocado, mango, cherry tomatoes, corn, and sliced red onion.
- Pour the cilantro lime dressing evenly over the salad ingredients.
- Using a large spoon or silicone spatula, gently toss everything together until the dressing lightly coats the chicken and vegetables without breaking up the avocado.
- Taste and adjust the seasoning with additional salt, black pepper, or lime juice if desired.
- Serve the Avocado Chicken Salad immediately or chill for 15 to 20 minutes before serving for even more refreshing flavor.
Notes
- Grilled chicken may be substituted for poached chicken for a smoky flavor.
- Pineapple or peaches can replace the mango when in season.
- Cotija cheese or feta makes a delicious optional topping.
- This salad is excellent served over mixed greens or wrapped in lettuce leaves.
- Add cooked quinoa for a heartier meal.