How to Make Avocado Chicken Salad
In this avocado chicken salad recipe, besides the juicy and savory chicken, you’ll have fresh and vigorous flavors from the avocado and the combination of vegetables. Finally, the addition of lime and coriander can also brighten the whole thing. Vibrant and attractive colors in one bowl of salad!
Servings: 4 servings
- 6 oz skinless boneless chicken breast
- 3 oz sweet corn
- 7 oz avocado cubed
- 2 oz cherry tomatoes halved
- 2 oz red onion diced
- 3 tbsp cilantro chopped
- 2 tbsp scallions chopped
- 1/4 tsp ground black pepper divided
- 3/8 tsp salt divided
- 2 tbsp olive oil divided
- 2 oz unsalted dark red kidney beans
- 2 tbsp lime juice
Rub the whole-piece chicken breast with 1/8 teaspoon of ground black pepper and 1/8 teaspoon of salt. Let rest for 5 minutes.
Heat 1 tablespoon of olive oil over medium heat. Turn the heat down to low, add the chicken, and sear for about 10 minutes until golden on both sides. Allow it to cool down and then chop into chunks.
Make the dressing: In a small bowl, whisk together 1/8 teaspoon of ground black pepper, 1/4 teaspoon of salt, 1 tablespoon of olive oil, and 2 tablespoons of lime juice.
Toss the chicken, avocado, sweet corn, cherry tomatoes, red onion, dark kidney beans, scallions, and cilantro together with the dressing.
Serve immediately or chill first, if desired.
Serving: 1serving | Calories: 235kcal | Carbohydrates: 14g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 245mg | Potassium: 550mg | Fiber: 5g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg