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Avocado Chicken Salad Recipe
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!
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Course: Side DishCuisine: American
Keyword: Avocado Chicken Salad, Avocado Chicken Salad Recipe, How to Make Avocado Chicken Salad
Servings: 4 servings
Calories: 235 kcal
Ingredients (12)
- 6 oz skinless boneless chicken breast
- 7 oz avocado cubed
- 3 oz sweet corn
- 2 oz cherry tomatoes halved
- 2 oz red onion diced
- 2 oz unsalted dark red kidney beans
- 3 tbsp cilantro chopped
- 2 tbsp scallions chopped
- 3/8 tsp salt divided into 1/4 tsp and 1/8 tsp
- 1/4 tsp ground black pepper divided
- 2 tbsp olive oil divided
- 2 tbsp lime juice
INSTRUCTIONS
1
Rub the 6 oz whole-piece chicken breast with 1/8 tsp of ground black pepper and 1/8 tsp of salt. Let rest for 5 minutes.

2
Heat 1 tbsp 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.

3
Allow it to cool down and then chop into chunks.

4
Make the dressing: In a small bowl, whisk together 1/8 tsp of ground black pepper, 1/4 tsp of salt, 1 tbsp of olive oil, and 2 tbsp lime juice.

5
Toss the chicken, 7 oz avocado, 3 oz sweet corn, 2 oz cherry tomatoes, 2 oz red onion, 2 oz dark kidney beans, 2 tbsp scallions, and 3 tbsp cilantro together with the dressing.

6
Serve immediately or chill first, if desired.

Nutrition
Serving: 1 serving | Calories: 235 kcal | Fat 16 g | Saturated Fat 2 g | Trans Fat 1 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 10 g | Cholesterol 31 mg | Sodium 245 mg | Potassium 550 mg | Carbohydrate 14 g | Fiber 5 g | Sugar 2 g | Protein 12 g | Vitamin A 196 IU | Vitamin C 13 mg | Calcium 21 mg | Iron 1 mg