Best 20 Chicken Salad Avocado Recipes

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Indulge in the delectable Chicken Salad Avocado, a culinary symphony of flavors and textures that will tantalize your taste buds. This versatile dish, perfect for lunch, brunch, or a light dinner, combines tender chicken, creamy avocado, crunchy celery, and a tangy dressing, all nestled in a bed of crisp lettuce.

This recipe collection offers three variations of the classic Chicken Salad Avocado, each with its own unique twist. The first recipe features a classic mayonnaise-based dressing, while the second introduces a refreshing Greek yogurt dressing. For those seeking a vegan option, the third recipe showcases a creamy avocado-based dressing.

Whether you prefer the classic mayonnaise dressing, the tangy Greek yogurt dressing, or the creamy avocado dressing, these Chicken Salad Avocado recipes are sure to become your go-to choice for a quick and satisfying meal.

Here are our top 20 tried and tested recipes!

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE



Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY



Honey-Lime Chicken And Avocado Salad Recipe by Tasty image

Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice

Provided by Robert Broadfoot

Categories     Lunch

Yield 2 servings

Number Of Ingredients 17

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

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!

Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams

CHICKEN, AVOCADO AND MANGO SALAD



Chicken, Avocado and Mango Salad image

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Provided by GREENLIME

Categories     Salad

Time 30m

Yield 8

Number Of Ingredients 8

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

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.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME



Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

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



Honey Mustard Chicken, Bacon, And Avocado Salad Recipe by Tasty image

Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon

Provided by Ochi Scobie

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 chicken thighs, skinless and boneless
1 head romaine lettuce, chopped
1 cup cherry tomato, halved
¼ red onion, thinly sliced
1 avocado, sliced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

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!

Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO



Grilled Chicken Salad with Strawberries and Avocado image

This wonderful summer salad that is a meal all in one with grilled chicken, strawberries, avocado, spinach, and romaine lettuce topped with a sweet poppy seed dressing.

Provided by *Sherri*

Categories     Salad

Time 1h35m

Yield 4

Number Of Ingredients 16

½ cup olive oil
¼ cup cider vinegar
2 tablespoons honey
2 teaspoons white sugar
1 ½ teaspoons poppy seeds
½ teaspoon salt
½ teaspoon ground dry mustard
½ teaspoon grated onion
¼ cup Italian-style salad dressing
3 tablespoons teriyaki sauce
2 medium boneless chicken breasts
2 cups baby spinach, torn into bite-sized pieces
2 cups torn romaine lettuce
2 cups hulled and sliced strawberries
1 ripe but firm avocado, pitted and sliced into bite-sized pieces
½ cup toasted pecans

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.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 29.3 g, Cholesterol 32.3 mg, Fat 50.7 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1107.5 mg, Sugar 19.4 g

CHICKEN, POTATO AND AVOCADO SALAD



Chicken, Potato and Avocado salad image

This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tablespoons oil
2 avocados, peeled and sliced
2 teaspoons lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh herbs
salt and pepper

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.

CHICKEN, NECTARINE AND AVOCADO SALAD



Chicken, Nectarine and Avocado Salad image

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

Steps:

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

Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.

AVOCADO CHICKEN SALAD RECIPE BY TASTY



Avocado Chicken Salad Recipe by Tasty image

Here's what you need: avocado, plain yogurt, lime juice, garlic powder, black pepper, salt, red onion, celery, jalapeño, cooked chicken, sriracha sauce, fresh cilantro

Provided by Hitomi Aihara

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 avocado, cubed
¼ cup plain yogurt
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
¼ cup red onion, diced
¼ cup celery, diced
1 tablespoon jalapeño, diced
2 cups cooked chicken, chopped
sriracha sauce, to top, optional
fresh cilantro, to top, optional

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!

Nutrition Facts : Calories 235 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

CHICKEN AVOCADO SALAD



Chicken Avocado Salad image

This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. -Karlene Johnson, Mooresville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 10

1 medium ripe avocado, peeled and cubed
2 tablespoons lemon juice, divided
2 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 medium tart apple, chopped
1 cup chopped celery
3/4 cup mayonnaise
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground ginger
Lettuce leaves, optional

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.

Nutrition Facts : Calories 546 calories, Fat 44g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 252mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.

ORANGE-AVOCADO CHICKEN SALAD



Orange-Avocado Chicken Salad image

Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. -Shelia Garcia, Mantachie, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup lime juice
2 teaspoons salt, divided
4 cups cubed cooked chicken
2 cups frozen peas, thawed
1 cup coarsely chopped carrots
1/2 cup thinly sliced celery
1/3 cup minced fresh parsley
1 cup mayonnaise
3 tablespoons orange juice
1/4 teaspoon pepper
Torn salad greens
6 medium navel oranges, peeled and sectioned
4 medium ripe avocados, peeled and sliced
1/4 cup thinly sliced green onions

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.

Nutrition Facts : Calories 385 calories, Fat 28g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 577mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO



Chicken and Avocado Salad With Lime and Cilantro image

Kalyn's Kitchen Recipe - See more at: http://www.kalynskitchen.com/2012/05/recipe-for-chicken-and-avocado-salad.html#sthash.9irqefA6.dpuf

Provided by ararejul

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups chicken breasts, shredded into large pieces
2 medium avocados, diced
1 medium lime, juice of
1/4 cup green onion, thinly sliced
1/2 cup fresh cilantro, finely chopped
2 tablespoons mayonnaise

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!).

LOW-CARB AVOCADO CHICKEN SALAD RECIPE BY TASTY



Low-Carb Avocado Chicken Salad Recipe by Tasty image

Here's what you need: greek yogurt, lime juice, pepper, chili powder, avocado, chicken breasts, celery, red onion, kosher salt, bread, fresh cilantro leaf

Provided by Isabel Castillo

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 11

⅔ cup greek yogurt, plain
1 tablespoon lime juice
pepper, to taste
⅛ teaspoon chili powder
1 avocado, cubed, divided
2 chicken breasts, cooked and shredded
1 stalk celery, diced
2 tablespoons red onion, diced
kosher salt, to taste
bread, low-carb, for serving, optional
fresh cilantro leaf, for garnish

Steps:

  • In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy.
  • In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined.
  • Serve on low-carb bread and garnish with cilantro, or as desired.
  • Enjoy!

Nutrition Facts : Calories 250 calories, Carbohydrate 13 grams, Fat 8 grams, Fiber 3 grams, Protein 29 grams, Sugar 8 grams

CHICKEN, MANGO, AND AVOCADO SALAD



Chicken, Mango, and Avocado Salad image

What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.

Provided by Pete Cooks

Categories     Salad     Grains

Time 55m

Yield 4

Number Of Ingredients 14

1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs cilantro, chopped
2 cups boiling water
2 skinless, boneless chicken breast halves
1 tablespoon sweet paprika
salt and ground black pepper to taste
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
¼ cup crumbled feta cheese
3 tablespoons low-fat yogurt

Steps:

  • Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
  • Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
  • Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
  • Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.8 g, Cholesterol 39.5 mg, Fat 11.6 g, Fiber 8.9 g, Protein 22.2 g, SaturatedFat 3.1 g, Sodium 210.3 mg, Sugar 12.1 g

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD



Grilled Spicy Lime Chicken With Black Bean and Avocado Salad image

Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
2 chipotle chilies
2 tablespoons adobo sauce
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
table salt & fresh ground pepper
8 skinless chicken breasts
2 (16 ounce) cans black beans
1/2 cup chopped scallion
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin

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.

CHICKEN, AVOCADO AND MANDARIN ORANGE SALAD



Chicken, Avocado and Mandarin Orange Salad image

Make and share this Chicken, Avocado and Mandarin Orange Salad recipe from Food.com.

Provided by TasteTester

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 ounces mixed salad greens (I like the butter lettuce mix or the romaine mix)
15 ounces mandarin oranges, well-drained
6 ounces of cooked and sliced chicken breasts
2 very thin slices red onions, cut in half and sliced into crescents
1/4 cup pecans, toasted
1/2 cup of bottled light Italian dressing or 1/2 cup balsamic vinaigrette dressing
2 ripe avocados, pitted, peeled and cut into chunks (I use Haas avocados, the dark-skinned avocados, but California avocados could also be used)

Steps:

  • In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans.
  • In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.

AVOCADO RANCH CHICKEN SALAD



Avocado Ranch Chicken Salad image

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

Provided by Chrissy

Categories     Meat and Poultry Recipes     Chicken     Chicken Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound diced cooked chicken breast meat
½ cup chopped cashews
½ medium avocado, diced
2 ½ tablespoons light ranch dressing
2 ½ tablespoons minced fresh dill
salt and ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g

CHICKEN, AVOCADO AND SPINACH SALAD



Chicken, Avocado and Spinach Salad image

This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.

Provided by Bev I Am

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
4 boneless chicken breast halves
salt, to taste
pepper, to taste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
1 garlic clove, pressed
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/2 cup fresh basil, chopped
12 ounces baby spinach leaves
1 large ripe avocado, thinly sliced

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.

CASHEW AVOCADO CHICKEN SALAD



Cashew Avocado Chicken Salad image

Try this chicken salad when you really want a treat! This recipe makes sandwiches - but it can be served over lettuce as an alternative.

Provided by JELIZUBA

Categories     Salad

Time 1h

Yield 6

Number Of Ingredients 9

4 cooked, boneless chicken breast halves, shredded
¼ cup ranch salad dressing, or to taste
1 ½ tablespoons chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted

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.

Nutrition Facts : Calories 688.5 calories, Carbohydrate 37.9 g, Cholesterol 99.7 mg, Fat 41.7 g, Fiber 4.2 g, Protein 41.2 g, SaturatedFat 12.5 g, Sodium 1213.9 mg, Sugar 4.3 g

AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN



Avocado Salad with Orange-Wasabi Glazed Chicken image

A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.

Provided by Darren Bezanson

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 14

4 grilled skinless, boneless chicken breast halves
1 cup white sugar
¼ cup water
½ cup red wine
1 cup orange juice
1 teaspoon wasabi paste
½ cup diced tomatoes
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
  • In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
  • Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
  • While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g

Tips:

  • To ensure the best flavor, use ripe avocados that are slightly soft to the touch.
  • For a creamier chicken salad, use mayonnaise instead of Greek yogurt.
  • To add a bit of tang, use a combination of Dijon mustard and mayonnaise.
  • For a crunchy texture, add some chopped celery or red onion.
  • For a spicy kick, add a pinch of cayenne pepper or a dash of Sriracha sauce.
  • To make the chicken salad ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chicken salad with avocado is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It is a great way to use up leftover chicken, and it is also a healthy and affordable option. With so many different variations to choose from, there is sure to be a chicken salad recipe that everyone will enjoy.

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