Chopped Chicken Salad with Creamy Avocado Dressing

If you are craving something fresh and filling, this works. This Chopped Chicken Salad is my go-to for a healthy reset. It delivers bold flavors without any of the heavy guilt.

It is perfect for those busy Spring days. You get crisp vegetables and juicy grilled chicken. The creamy dressing ties everything together perfectly. You will feel energized and satisfied after every bite.

Why You’ll Make This Again

This recipe is a total lifesaver for busy people. It is ready in 35 minutes from start to finish. You get a massive protein boost that keeps you full. It is the ultimate reliable meal for your weekly rotation.

The colors make it look impressive for guests. However, it is simple enough for a solo lunch. This salad is naturally gluten-free and packed with nutrients. You will love how clean and bright it tastes.

How This Comes Together

Making this salad is incredibly straightforward and fast. You simply grill the chicken while you chop the vegetables. The dressing comes together in a blender in seconds. It is a foolproof process even for beginners. You can even use pre-cooked chicken to save time.

What You’ll Need

Most of these items are likely in your pantry already. Use fresh ingredients for the best possible crunch and flavor.

• 2 boneless skinless chicken breasts (approx. 1 lb)
• 4 cups romaine lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or frozen/thawed
• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Step-by-Step Directions

1. Season chicken breasts with salt and pepper.
2. Grill or pan-sear over medium-high heat for 6-7 minutes per side.
3. Ensure internal temperature reaches 165°F (74°C).
4. Rest chicken for 5 minutes before dicing into 1/2-inch cubes.
5. In a blender, combine avocado, yogurt, lime juice, garlic, oil, and cilantro.
6. Pulse until the dressing is smooth and creamy.
7. Combine romaine, tomatoes, cucumber, onion, beans, and corn in a bowl.
8. Add the diced chicken to the vegetable mixture.
9. Drizzle with dressing and toss thoroughly to coat.
10. Divide into four chilled bowls and serve immediately.

How to Serve It

Serve this salad in chilled bowls for extra freshness. It looks beautiful when served immediately after tossing. Pair it with a side of warm pita bread. A light vegetable soup also makes a great companion. It is perfect for a casual patio lunch.

Leftovers & Storage

This salad stores well if you keep components separate. Store the undressed salad in an airtight container. Keep the avocado dressing in a small jar. It will stay fresh for up to 3 days in the fridge. Stir the dressing well before using it again. Do not freeze this recipe as the texture changes.

Make It Even Better (Pro Tips)

• Don’t skip the resting time for the grilled chicken.
• Use a very ripe avocado for the creamiest dressing texture.
• Avoid watery dressing by drying your lettuce thoroughly first.
• Prep the vegetables a day early to save dinner time.
• Add a pinch of chili flakes for a spicy kick.
• Swap Greek yogurt for mayo if you want more richness.
• Always use fresh lime juice instead of the bottled kind.

Easy Ways to Change It Up

• Add crumbled feta cheese for a salty, tangy bite.
• Substitute the corn with diced bell peppers for extra crunch.
• Use shrimp instead of chicken for a seafood twist.
• Add sliced radishes during Spring for extra peppery flavor.

Quick Questions

Can I make the dressing ahead of time?

Yes, you can make it 24 hours in advance. Keep it tightly sealed so the avocado stays green. Give it a quick stir before serving.

What if I don’t have a blender?

You can mash the avocado very finely with a fork. Whisk in the other ingredients until mostly smooth. It will be slightly chunkier but still delicious.

I hope this salad becomes a new favorite in your home. It is proof that healthy eating can be fast and flavorful. Give it a try this week!

— Ethan

Chopped Chicken Salad with Creamy Avocado Dressing

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 445

Ingredients Method

Ingredients

  

• 2 boneless skinless chicken breasts (approx. 1 lb)
• 4 cups romaine lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 English cucumber , diced
• 1/2 red onion , finely diced
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or frozen/thawed
• 1 ripe avocado , pitted and peeled
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 clove garlic , minced
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Method

 

1. Season chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
2. Transfer chicken to a cutting board and allow to rest for 5 minutes before dicing into 1/2-inch cubes.
3. In a high-speed blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, olive oil, and cilantro.
4. Pulse the dressing ingredients until the mixture is smooth and creamy; thin with a teaspoon of water if necessary to reach desired consistency.
5. In a large mixing bowl, combine the chopped romaine, cherry tomatoes, diced cucumber, red onion, black beans, and corn.
6. Add the diced chicken to the vegetable mixture.
7. Drizzle the avocado dressing over the salad and toss thoroughly with large spoons until all components are evenly coated.
8. Divide into four chilled bowls and serve immediately.