Prepare for a chicken salad experience unlike any other!
This recipe features succulent chicken tossed in an unbelievably creamy, vibrant avocado dressing that will redefine your lunch game.
Get ready to discover your new favorite way to enjoy chicken salad.
Ingredients
For this chicken salad, we've got three main sections: the creamy avocado dressing—oh, it's so good!, perfectly spiced chicken, and the fresh salad itself.
For the dressing, you'll need half a large avocado, one minced garlic clove, and two tablespoons of diced red onion. Don't forget a quarter-cup of cilantro, stems and leaves included. A half-tablespoon of olive oil is optional, plus a tablespoon of plain low-fat yogurt. I like adding three tablespoons of lime juice and three to five tablespoons of low-fat milk—I use Greek yogurt! To make the salad more nutritious and delicious, consider grilling the chicken like you would for avocado chicken burgers.
Now, for the chicken: Grab five to seven ounces of boneless, skinless chicken breast, and a tablespoon of olive oil. For the spice rub, mix one teaspoon of smoked paprika, a quarter teaspoon each of onion powder, garlic powder, cayenne pepper, and salt.
Finally, we've got the salad. Throw in a half-cup of diced red onion, corn kernels—steamed, of course—three-quarters of a cup of halved cherry tomatoes, and five cups of lettuce.
Instructions
Let's whip up this fantastic avocado dressing first—it's the star, after all! Simply toss the avocado, minced garlic, diced red onion, cilantro, olive oil, yogurt, lime juice, milk, onion or garlic powder, salt, and pepper into a small food processor. Whizz it all together until it's smooth! This recipe uses fresh lime juice to give the dressing a bright, zesty flavor. I'd recommend adding milk to get the right consistency, and don't forget to adjust the salt to taste.
Now, for the spice rub! Mix smoked paprika, onion powder, garlic powder, cayenne pepper, salt and pepper together, and scatter on a plate. Ready for the chicken? Slice the chicken breast into 4-5 thin steaks and coat both sides with that spice rub.
Heat olive oil in a skillet over high heat. Cook the chicken until it's brown on both sides! Let it rest for 5 minutes, then slice it up. Pile your salad ingredients on a platter, add the chicken, and serve with—you guessed it—the dreamy avocado dressing.
Recipe Notes
Now that we have the salad assembled, there are a few things I'd like to point out to help you along your culinary journey!
First, let's talk about that dressing. I like to really go at it with the food processor that's why the cilantro/coriander just kinda melts into it. This adds a nice green hue. But, hey, you do you! It's just for looks, doesn't mess with the flavor.
FYI, that dressing makes more than you'll probably need. It's tough to make a smaller batch! But no stress – leftover dressing is awesome as a sauce, dip, or toast spread. It will get thicker in the fridge.
Alright, quick calorie check: about 150 cals from the dressing – and that's if you use it all, which you likely won't. So, the chicken and salad clock in around 350 calories. Yes, avocados pack calories – but it's the good stuff! Remember that!!! 🙂
Short Recipe Version
Chicken Salad With Avocado Dressing Recipe****
Prep time: 15 minutes
Cook time: 20 minutes
Serving Size: 4
Ingredients:
- 2 cups cooked chicken, shredded
- 1 avocado, mashed
- 1/4 cup red onion, diced
- 1/2 cup corn kernels
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mashed avocado, lime juice, olive oil, salt, and pepper.
- Add the shredded chicken, red onion, corn, and cilantro to the bowl.
- Mix everything together until well combined.
- Serve immediately or chill for later.
Nutrition Information Per Serving (Estimated):
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbohydrates: 10g