Best Chicken Avocado Salad Recipes

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

CHICKEN, AVOCADO AND MANGO SALAD

Steps:

• In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
• In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
• Remove ½ of the marinade and refrigerate to use as a dressing.
• Add chicken thighs to remaining marinade and let it marinate for two hours.
• Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
• Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
• Slice chicken into strips and place in the salad.
• Add the remaining marinade to the salad and toss.
• Sprinkle bacon on top.
• Enjoy!

CHICKEN BREAST WITH AVOCADO SALAD

Steps:

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Steps:

• Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
• Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
• Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
• Top salad with dressing and pecans when serving.

CHICKEN, NECTARINE AND AVOCADO SALAD

Steps:

• In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO

Steps:

• Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
• Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
• Divide the salad among dishes and top with the chopped almonds and avocado.

ROAST ASPARAGUS AND MUSHROOM CHICKEN SPINACH SALAD WITH BACON, AVOCADO AND GOAT CHEESE RECIPE

Steps:

• Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
• Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
• Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
• Assemble the salad, toss in the dressing and enjoy!

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO

Steps:

• In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
• In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
• Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
• In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
• To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.

AVOCADO CHICKEN SALAD RECIPE BY TASTY

Steps:

• Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
• Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
• Serve on toast with optional topping of sriracha and cilantro.
• Enjoy!

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

AVOCADO RANCH CHICKEN SALAD

Steps:

• Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

CHICKEN, AVOCADO AND SPINACH SALAD

Steps:

• Heat 1 TBS olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper to taste.
• Cook in skillet, turning once, until juices run clear (about 12 minutes).
• Slice into thin strips and place in large bowl.
• In separate bowl, whisk together salt and pepper, garlic and vinegar.
• Slowly whisk in 1/3 cup olive oil.
• Stir in shallots, tomatoes, and basil.
• Spoon 1/4 cup of the dressing over chicken and toss to coat.
• Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

ORANGE-AVOCADO CHICKEN SALAD

Steps:

• In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.

CASHEW AVOCADO CHICKEN SALAD

Steps:

• In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
• Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

CHICKEN AVOCADO SALAD

Steps:

• In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD

Steps:

• Preheat grill.
• Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
• Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
• Season with salt and pepper.
• Marinate chicken in refrigerator while grill continues to preheat.
• Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
• Season with salt and pepper to taste.
• Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
• Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
• Serve immediately with black bean and avocado salad.