Avocado Chicken Salad Recipe

Name: Avocado Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless Skinless Chicken Breasts (You Can Also Use 1 Or 2 Deli Roasted Chickens To Make It Easier); 3 Tablespoons Olive Oil, Divided; 1 teaspoon Chili Powder; 1/4 teaspoons Each Of Salt And Pepper; 1/4 cups Chopped Fresh Cilantro; 2 Tablespoons Lime Juice; 1/4 teaspoons Each Sugar And Hot Pepper Sauce; 1 clove Garlic, Minced; 2 Tablespoons Mayonnaise; 2 cups Cooked Corn Kernels; 1 whole Avocado , Peeled And Cubed; 1 whole Sweet Red Pepper, Sliced; 1 whole Small Red Onion, Sliced; 1 whole Head Boston Lettuce, Separated; 4 whole Hard-cooked Eggs, Quartered; 2 whole Tomatoes, Cut Into Wedges; 4 whole Radishes, Cleaned And Sliced

Servings: persons

2 whole Boneless Skinless Chicken Breasts (You Can Also Use 1 Or 2 Deli Roasted Chickens To Make It Easier)
3 Tablespoons Olive Oil, Divided
1 teaspoon Chili Powder
1/4 teaspoons Each Of Salt And Pepper
1/4 cups Chopped Fresh Cilantro
2 Tablespoons Lime Juice
1/4 teaspoons Each Sugar And Hot Pepper Sauce
1 clove Garlic, Minced
2 Tablespoons Mayonnaise
2 cups Cooked Corn Kernels
1 whole Avocado , Peeled And Cubed
1 whole Sweet Red Pepper, Sliced
1 whole Small Red Onion, Sliced
1 whole Head Boston Lettuce, Separated
4 whole Hard-cooked Eggs, Quartered
2 whole Tomatoes, Cut Into Wedges
4 whole Radishes, Cleaned And Sliced

1
If you're cooking your own chicken, brush it with 2 teaspoons of the oil and sprinkle with the chili powder and a pinch of salt and pepper. Grill over medium high heat about 8 minutes until no longer pink. Slice.
2
If using a deli roasted chicken, just cut it up into slices and set aside.
3
Mix the dressing. (I always double or triple this part even if I don't double or triple the salad, as it is so good and I like lots of dressing.) Whisk together the cilantro, lime juice, sugar, hot pepper sauce, garlic and remaining oil, salt and pepper. Remove 2 teaspoons and mix with mayonnaise. Toss the corn, avocado, red pepper and onion with the remaining dressing.
4
To assemble: Arrange all the clean torn lettuce on the platter. Mound the corn and avocado mixture on the platter. Arrange sliced chicken around and over the corn mixture. Surround with eggs and tomatoes. Drizzle the mayo mixture over top.
5
We served it with crusty rolls and yes, some weekends not just lemonade-we had wine!
6
This is so delicious!

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole Boneless Skinless Chicken Breasts (You Can Also Use 1 Or 2 Deli Roasted Chickens To Make It Easier), 3 Tablespoons Olive Oil, Divided, 1 teaspoon Chili Powder, 1/4 teaspoons Each Of Salt And Pepper, and more.

Yes, Avocado Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Chicken Salad

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