Chicken Avocado Salad
A quick, flavorful salad featuring marinated grilled chicken, creamy avocado, crisp bacon, and fresh greens tossed in a honey dijon dressing. Perfect for lunch, dinner, or meal prep, this salad balances protein, fiber, and healthy fats for a wholesome, satisfying meal.
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.
