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Chicken Avocado Salad

A refreshing and nutritious salad combining tender chicken, creamy avocado, and vibrant vegetables, perfect for warm days and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Beans
  • 2 cups cooked chicken, shredded Use high-quality, organic chicken for the best flavor. Store-bought rotisserie chicken works great.
  • 1 cup black beans, rinsed and drained Feel free to swap with kidney beans or chickpeas.
Vegetables
  • 1 cup corn kernels (fresh, frozen, or canned) Opt for fresh corn when in season for sweetness.
  • 1 red bell pepper diced Bringing sweetness and aesthetic appeal.
  • 1 cup cherry tomatoes, halved Adding freshness to each bite.
  • 4 cups mixed salad greens Crisp and refreshing, providing a lively bed for the salad.
  • 1/4 cup chopped fresh cilantro (optional) Brightens the dish with herbal freshness.
Dressing
  • 1/4 cup plain Greek yogurt Full-fat Greek yogurt is recommended for richness.
  • 2 tablespoons lime juice Brightens the flavor profile.
  • 1 tablespoon honey Adds a touch of sweetness.
  • 1 teaspoon garlic powder Adds depth and aromatic warmth.
  • 1 teaspoon onion powder Enhances the savory notes of the salad.
  • Salt and pepper to taste Essential seasonings for enhancing flavors.
Avocado
  • 1 whole avocado, pitted and peeled Creamy and rich, offering healthy fats.

Method
 

Preparation
  1. If cooking chicken, season it lightly with salt and pepper, then grill or bake at 375°F (190°C) for about 20-25 minutes until it’s cooked through.
  2. Let the chicken cool before shredding into pieces.
  3. Dice the red bell pepper, halve the cherry tomatoes, and rinse the black beans in a strainer.
  4. If using fresh corn, boil or grill the cobs for 5-7 minutes, then cut the sweet kernels off the cob.
Assembly
  1. In a mixing bowl, whisk together the Greek yogurt, lime juice, honey, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
  2. In a large bowl, combine the shredded chicken, corn, black beans, diced red pepper, cherry tomatoes, and avocado.
  3. Drizzle the dressing over the salad and gently fold to combine, being cautious with the avocado.
Serving
  1. Place the mixed salad greens in a serving bowl or on individual plates.
  2. Spoon the Chicken Avocado Salad mixture over the top and sprinkle with fresh cilantro if using.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The avocado may brown slightly, but a splash of lime juice can help preserve its color. Customize with ingredients you love or have on hand.