If you’re craving something fresh, creamy, and bursting with vibrant flavors, the Chicken Salad with Avocado Dressing Recipe is an absolute must-try. This dish blends tender spiced chicken with a luscious avocado dressing that’s zesty and smooth, transforming a simple salad into a celebration of textures and taste. Whether you’re making a quick lunch or impressing guests with a light dinner, this recipe offers a deliciously healthy option that feels indulgent but is refreshingly simple to prepare.
Ingredients You’ll Need
The beauty of this Chicken Salad with Avocado Dressing Recipe lies in its straightforward ingredients. Each one plays a crucial role, from the ripe avocado giving creaminess, to the zesty lime juice that brightens everything up, and the spices that create a smoky depth on the chicken. These essentials come together effortlessly to create a dish that’s as colorful as it is flavorful.
- 1/2 large or 1 small ripe avocado: Provides creamy texture and healthy fats that balance the spice wonderfully.
- 1 garlic clove, minced: Adds a subtle kick and aromatic depth to the dressing.
- 2 tbsp diced red onion: Brings a fresh crunch and mild sharpness.
- 1/4 cup cilantro, stems and leaves: Offers a bright herby freshness that lifts the flavor profile.
- 1/2 tbsp olive oil (optional): Enhances richness in the dressing for a silky finish.
- 1 tbsp plain low fat yoghurt (Greek preferred): Adds tanginess and a smooth texture to the dressing.
- 3 tbsp lime juice: Injects vibrancy and balances the creaminess with citrus zing.
- 3 – 5 tbsp low fat milk: Used to adjust the dressing’s consistency to your liking.
- 1/4 tsp onion or garlic powder: Supports layering of subtle seasoning in the dressing.
- 1/2 tsp salt: Essential for bringing all flavors together.
- Black pepper: Adds a hint of warmth and enhances overall taste.
- 5 – 7 oz (250 – 300g) skinless boneless chicken breast: The main protein, flavored with a smoky spice rub for maximum flavor.
- 1 tbsp olive oil: Needed for searing the chicken to golden perfection.
- 1 tsp smoked paprika: Creates a smoky, slightly sweet flavor for the chicken spice rub.
- 1/4 tsp each onion powder, garlic powder, cayenne pepper, salt: These spices build complexity in the chicken rub.
- 2 tbsp plain flour: Helps the spice rub adhere and adds a nice crust.
- 1/2 cup diced red onion: Adds fresh crunch and a pop of color in the salad.
- 1 corn, steamed, kernels cut off (or 3/4 cup cooked kernels): Adds sweet burst and texture contrast.
- 3/4 cup cherry tomatoes, halved or quartered: Brings juicy sweetness and vibrant red hues.
- 5 cups chopped lettuce: The fresh green base that holds all the delicious components.
How to Make Chicken Salad with Avocado Dressing Recipe
Step 1: Prepare the Avocado Dressing
Begin by placing the avocado, garlic, red onion, cilantro, olive oil (if using), yoghurt, lime juice, onion or garlic powder, salt, and black pepper into a small food processor. Whizz everything until smooth and creamy. Add low fat milk little by little to reach your preferred dressing consistency. Taste and adjust salt if needed. This dressing is the creamy, zesty heart of the dish, perfectly balancing the smoky chicken and fresh vegetables.
Step 2: Make the Spice Rub
Mix together smoked paprika, onion powder, garlic powder, cayenne pepper, salt, black pepper, and plain flour on a plate. This simple rub is packed with flavor and will create a crispy, flavorful crust when the chicken cooks.
Step 3: Prepare the Chicken
Slice the chicken breast diagonally into 4 or 5 thin steaks. Coat both sides of each piece generously with the spice rub, pressing lightly to ensure it sticks. This step is where the chicken transforms from basic to irresistibly spiced perfection.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over high heat until shimmering. Add the spiced chicken steaks and cook for a few minutes on each side until each is deep golden brown with a slight crust. Remove the chicken from the pan, transfer to a plate, and loosely cover with foil to rest for 5 minutes. Resting lets the juices redistribute, keeping the chicken moist and tender.
Step 5: Assemble the Salad
On a serving platter, pile the chopped lettuce, diced red onion, corn kernels, and cherry tomatoes. Place the thickly sliced rested chicken alongside or on top. The combination of warm chicken with crisp veggies creates an exciting assembly of textures inviting you to dig in.
Step 6: Serve with Avocado Dressing
Offer the creamy avocado dressing alongside the salad to drizzle over each bite. The creamy citrus dressing beautifully complements the smoky, spiced chicken and fresh, crunchy vegetables for a harmonious flavor explosion.
How to Serve Chicken Salad with Avocado Dressing Recipe
Garnishes
Brighten the salad with extra cilantro leaves or a sprinkle of finely chopped red onion. A few lime wedges on the side can add a fresh squeeze of citrus just before eating, elevating the flavors even more.
Side Dishes
This salad pairs wonderfully with rustic crusty bread or warm tortillas for a light wrap. Roasted sweet potatoes or a simple quinoa pilaf also make excellent hearty accompaniments that won’t overwhelm the freshness of the salad.
Creative Ways to Present
For a stunning presentation, serve the salad in individual clear bowls layered with the dressing drizzled on top. Alternatively, create a colorful platter with the salad base, place sliced chicken artistically on one side and drizzle dressing right before serving to keep the leaves crisp.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing holds well for 2 to 3 days, while the salad is best eaten within a day to maintain freshness and crispness of the greens and veggies.
Freezing
This Chicken Salad with Avocado Dressing Recipe is best enjoyed fresh, but the cooked spiced chicken can be frozen for up to 2 months. Freeze in a sealed container without the salad or dressing, then thaw and reheat gently before assembling the salad fresh.
Reheating
When reheating the chicken, do so in a skillet over medium heat just until warmed through to retain juiciness and prevent drying out. Avoid microwaving if you want to maintain the texture of the spice crust and overall flavor intensity.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add extra juiciness and richness to the salad. Just adjust cooking time as thighs may take slightly longer to cook through.
Is this recipe suitable for meal prepping?
Yes, but keep the dressing separate and add it just before serving to keep the lettuce crisp. The chicken and chopped vegetables can be prepped in advance for quick assembly.
Can I substitute the yoghurt with a dairy-free alternative?
Certainly! Coconut or almond-based yoghurts can be used to maintain creaminess in the avocado dressing without dairy.
What if I don’t have smoked paprika on hand?
You can use regular paprika or a mild chili powder, but smoked paprika adds a unique smoky flavor that really enhances the chicken spice rub.
Is the avocado dressing gluten-free?
Yes, the avocado dressing itself is gluten-free. Just double-check any additional ingredients you use, like flour for the chicken rub. You can easily substitute with gluten-free flour if needed.
Final Thoughts
This Chicken Salad with Avocado Dressing Recipe is a joyful blend of creamy, smoky, fresh, and zesty flavors that’s perfect any time you want a healthy but irresistible meal. It’s simple enough for a quick weeknight dinner yet impressive for sharing with friends. Give it a try and watch how this combination quickly becomes one of your favorite go-to dishes for vibrant, satisfying eating.
Print
Chicken Salad with Avocado Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Salad with Avocado Dressing is a fresh, protein-packed meal perfect for a light lunch or dinner. Tender, smoky-spiced chicken breast is served atop a bed of crisp lettuce, sweet corn, cherry tomatoes, and red onion, complemented by a creamy, tangy avocado-based dressing made with lime juice, Greek yogurt, and cilantro. The dish is simple to prepare, ready in just 20 minutes, and offers a healthy balance of flavors and textures.
Ingredients
Avocado Dressing
- 1/2 large or 1 small ripe avocado
- 1 garlic clove, minced
- 2 tbsp diced red onion
- 1/4 cup cilantro, stems and leaves, not packed in
- 1/2 tbsp olive oil (optional)
- 1 tbsp plain low fat yoghurt (Greek)
- 3 tbsp lime juice
- 3 – 5 tbsp low fat milk
- 1/4 tsp onion or garlic powder
- 1/2 tsp salt
- Black pepper, to taste
Spice Rub for Chicken
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- Black pepper, to taste
Chicken and Salad
- 5 – 7 oz (250 – 300g) chicken breast, skinless boneless (1 large)
- 1 tbsp olive oil
- 2 tbsp plain flour
- 1/2 cup diced red onion
- 1 corn, steamed, kernels cut off (or 3/4 cup cooked kernels)
- 3/4 cup cherry tomatoes, halved or quartered
- 5 cups chopped lettuce
Instructions
- Prepare Avocado Dressing: Place avocado, minced garlic, diced red onion, cilantro, olive oil (if using), Greek yogurt, lime juice, low fat milk, onion or garlic powder, salt, and black pepper into a small food processor. Whizz until smooth. Adjust consistency with milk and salt to taste.
- Make Spice Rub: Combine smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper on a plate to create the spice rub.
- Prepare Chicken: Slice the chicken breast into 4 to 5 thin diagonal steaks. Coat both sides of the chicken slices evenly with the prepared spice rub.
- Cook Chicken: Heat olive oil in a large skillet over high heat. Add the seasoned chicken slices and cook until both sides are dark brown and cooked through, about 2-3 minutes per side. Remove chicken onto a plate, cover loosely with foil, and let rest for 5 minutes. Then slice thickly.
- Assemble Salad: Arrange diced red onion, steamed corn kernels, cherry tomatoes, and chopped lettuce onto a serving platter.
- Serve: Place the sliced chicken alongside the salad and serve with the prepared avocado dressing on the side.
Notes
- Adjust the amount of milk in the dressing to get your preferred consistency.
- Resting the chicken after cooking allows juices to redistribute, keeping the meat moist.
- Use smoked paprika for a subtle smoky flavor; if unavailable, regular paprika can be used but flavor will differ.
- Serving the dressing on the side lets everyone add it according to their taste preferences.
- Ensure the avocado is ripe for a smooth and creamy dressing.
