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A vibrant chopped chicken salad in a large bowl with creamy green avocado dressing

Chopped Chicken Salad with Creamy Avocado Dressing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.