This Chicken Avocado Salad is a fresh, satisfying meal that’s perfect for busy weekdays or meal prep.
Loaded with lean protein from grilled chicken, heart-healthy fats from avocado, and fiber-rich vegetables, it’s both nutritious and flavorful.
Quick to assemble, low in carbs, and high in protein, it’s a wholesome option for a light lunch or dinner.
Chicken Avocado Salad
Equipment
- 1 Medium mixing bowl
- 1 grill or grill pan (or stovetop skillet)
- 1 knife and cutting board
- 1 measuring cup
- 1 Measuring spoon
- Tongs
Ingredients
For the Chicken and Marinade:
- 2 boneless skinless chicken breasts, pounded to ½-inch thickness
- 6 tbsp olive oil
- 2 tbsp apple cider vinegar
- Juice of 2 limes
- 2 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp sugar
- 2 tsp Dijon mustard
For the Salad:
- 4 cups chopped romaine lettuce
- 1 avocado sliced
- 3 strips bacon cooked until crisp and chopped
- ⅓ cup shredded cheese your choice
- ⅓ cup cherry tomatoes halved
- Honey Dijon dressing to taste
Instructions
- Prepare the Marinade: Start by making the flavorful marinade for the chicken. In a medium mixing bowl, combine 6 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, juice of 2 fresh limes, 2 teaspoons of minced garlic, 2 teaspoons of Dijon mustard, 2 teaspoons of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk the ingredients together until fully emulsified, creating a smooth, aromatic dressing that will infuse the chicken with tangy, savory flavors.
- Marinate the Chicken: Place the 2 pounded chicken breasts into the bowl with the marinade. Use a spoon or your hands to thoroughly coat each piece of chicken with the mixture, making sure every surface is covered. Once coated, cover the bowl tightly with plastic wrap or a lid. Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate. For a more intense flavor, marinate for up to 8 hours.
- Preheat the Cooking Surface: While the chicken marinates, preheat your cooking surface. You can use a grill, a grill pan, or a stovetop skillet. Brush the surface lightly with olive oil to prevent sticking. Preheating ensures that the chicken cooks evenly and develops a nice sear, locking in moisture and flavor.
- Cook the Chicken: Once the cooking surface is hot, carefully transfer the marinated chicken breasts using tongs. Discard any leftover marinade left in the bowl to avoid cross-contamination. Grill or pan-sear the chicken for 5-7 minutes on each side. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when you slice into the thickest part.
- Rest and Slice the Chicken: After cooking, transfer the chicken to a clean plate and allow it to rest for 5 minutes. Resting lets the juices redistribute, keeping the chicken tender and moist. Once rested, slice the chicken into thin strips or chop into ½-inch pieces, depending on your preference for the salad.
- Prepare the Salad Base: While the chicken rests, prepare the salad foundation. On each plate or in a large serving bowl, arrange 4 cups of chopped romaine lettuce evenly as the base. This provides a crisp, refreshing layer to complement the creamy avocado and savory chicken.
- Add the Toppings: Layer the sliced or chopped chicken evenly over the lettuce. Next, add ⅓ cup of halved cherry tomatoes, ⅓ cup of shredded cheese, and 1 sliced avocado. Sprinkle 3 pieces of cooked, chopped bacon over the top for a smoky, crunchy element.
- Dress the Salad: Drizzle honey Dijon dressing generously over the assembled salad. Make sure the dressing reaches all parts so each bite has a balanced flavor of sweet, tangy, and savory notes. Toss gently if serving in a bowl, or leave as-is for plated servings to maintain a visually appealing presentation.
- Serve Immediately: Serve the salad immediately while the chicken is still warm and the avocado is fresh. This salad is perfect as a light lunch, a nutritious dinner, or a make-ahead meal if stored carefully. Pair with a cold beverage or a light soup for a complete, satisfying meal experience.
Notes
- For the best flavor, marinate the chicken for at least 30 minutes; longer marination (up to 8 hours) intensifies the taste.
- Pre-cooked or rotisserie chicken can be used to save time without sacrificing flavor.
- Ensure the avocado is ripe but firm to avoid mushiness.
- Adjust the amount of honey Dijon dressing according to personal preference; a light drizzle maintains freshness while a heavier pour makes it richer.
- Cherry tomatoes can be replaced with grape tomatoes or diced regular tomatoes depending on availability.
Chef’s Secrets: Mastering Flavor Balance
The secret to this salad lies in layering flavors and textures.
Use freshly pounded chicken for even cooking and a tender bite.
Don’t skip the resting step—this keeps the meat juicy.
Combining creamy avocado with crisp romaine, smoky bacon, and tangy honey Dijon dressing creates a perfect balance of flavors.
For added depth, sprinkle a pinch of smoked paprika or fresh herbs over the chicken before serving.
Serving Suggestions: Pairings And Presentation Ideas
This salad shines when plated attractively.
Serve it on a chilled plate or a wide shallow bowl to showcase the colorful ingredients.
Pair it with a light sparkling water, iced tea, or a crisp white wine for a refreshing meal.
For a more filling option, add a side of roasted sweet potatoes or a slice of whole-grain bread.
Garnish with a few microgreens or fresh cilantro for visual appeal.
Storage Tips: Keep Salad Fresh Longer
If making ahead, store the salad components separately for best results.
Keep the grilled chicken in an airtight container in the refrigerator for up to 3 days.
Store avocado slices and tomatoes separately, adding them just before serving to prevent browning and sogginess.
Honey Dijon dressing can be prepared in advance and refrigerated for up to a week.
Avoid tossing the salad until ready to serve to maintain crispness and freshness.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly, as thighs may take a few minutes longer to cook through.
2. How can I prevent avocado from browning?
Sprinkle avocado slices with a little lime or lemon juice immediately after cutting. Keep them in an airtight container until assembling the salad.
3. Is this salad low-carb or keto-friendly?
Absolutely. With lean chicken, healthy fats from avocado, and fresh vegetables, it’s a low-carb, high-protein option suitable for keto and other low-carb diets.
4. Can I make this salad vegan or vegetarian?
You can substitute grilled tofu, tempeh, or chickpeas for the chicken, and use plant-based cheese and bacon alternatives to keep the flavors similar while making it fully vegan.
5. What’s the best way to reheat leftovers?
If storing leftovers, reheat the chicken separately in a skillet or oven to maintain tenderness. Assemble the salad fresh, adding the chicken warm and dressing just before serving.
