It is 6pm and you need dinner fast. You want something fresh that actually fills you up. This Chicken and Avocado Salad is the answer to your busy weeknight.
It delivers big flavors without any of the heavy guilt. You get creamy textures and juicy protein in every single bite. It is the perfect healthy reset for your daily routine.
Why You Will Make This Chicken and Avocado Salad Again
This recipe is a total lifesaver when Spring finally arrives. You want light meals that do not leave you hungry. This salad uses simple ingredients you likely already have in your kitchen.
It is ready in under 30 minutes from start to finish. The Greek yogurt dressing adds a tangy creaminess without the extra calories. It is reliable, delicious, and incredibly satisfying every single time.
How This Comes Together
Cooking this meal is very straightforward and fast. You simply sear the chicken while you chop the vegetables. The dressing comes together in one small bowl with a quick whisk. It is a minimal cleanup dream for any busy home cook.
What You Will Need
These pantry staples combine to create a restaurant-quality meal at home.
- 2 boneless skinless chicken breasts
- 1 large ripe avocado, pitted and sliced
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-By-Step Directions
- Season chicken breasts with half of the salt and black pepper on both sides.
- Grill or pan-sear chicken over medium-high heat for approximately 6 minutes per side.
- Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from heat and let rest for 5 minutes before slicing.
- Whisk together Greek yogurt, lime juice, cilantro, garlic powder, and remaining salt and pepper.
- In a large bowl, combine greens, tomatoes, and red onion.
- Top the salad base with warm chicken strips and avocado slices.
- Drizzle the skinny creamy dressing over the salad and serve immediately.
How to Serve It
Serve this salad in large, shallow bowls for the best look. The contrast of green avocado and red tomatoes is visually stunning. It looks great for a casual lunch with friends or family.
Pair it with a glass of iced tea or sparkling water. You can add a slice of toasted sourdough on the side. It is perfect for a quick weeknight dinner or a weekend brunch.
Leftovers & Storage
Store the salad components separately if you are making this ahead. Keep the cooked chicken in an airtight container for three days. The dressing stays fresh in the fridge for about four days. Do not slice the avocado until you are ready to eat.
Make It Even Better (Pro Tips)
- Don’t skip resting the chicken for five minutes after cooking.
- This ensures the juices stay inside for a tender bite.
- Avoid mushy avocado by choosing one that is firm but yields slightly.
- Whisk your dressing until it is completely smooth and without lumps.
- Dry your salad greens thoroughly so the dressing sticks to them.
- Use a very hot pan to get a nice golden sear.
- Add a pinch of chili flakes if you want a spicy kick.
- Prepare this for a Spring picnic by keeping the dressing separate.
Easy Ways to Change It Up
- Add roasted corn and black beans for a Southwest twist.
- Swap the chicken for grilled shrimp or even canned tuna.
- Use baby spinach or kale instead of mixed salad greens.
- Include some crumbled feta cheese for an extra salty bite.
- Add sliced strawberries for a sweet seasonal variation in Spring.
Quick Questions
Can I swap the Greek yogurt for something else?
You can use sour cream if you prefer a richer taste. Plain almond milk yogurt also works for a dairy-free version. However, Greek yogurt provides the best protein boost for this meal.
How do I keep the avocado from turning brown?
Squeeze a little extra lime juice directly onto the avocado slices. This simple trick prevents oxidation and keeps them looking bright. Only slice the avocado just before serving the salad.
I hope you love this fresh and filling Chicken and Avocado Salad. It is one of my favorite ways to stay on track. Enjoy your meal!
— Ethan
Chicken and Avocado Salad with Skinny Creamy Dressing
Ingredients
Method
- Season chicken breasts with half of the salt and black pepper on both sides.
- Grill or pan-sear chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from heat and let rest for 5 minutes before slicing into 1/2-inch strips.
- In a small mixing bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, garlic powder, and the remaining salt and pepper to create the dressing.
- In a large assembly bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced red onion.
- Top the salad base with the warm chicken strips and the avocado slices.
- Drizzle the skinny creamy dressing over the salad and serve immediately.
