Chicken-Avocado Salad Recipe

Name: Chicken-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly squeezed grapefruit juice (about 1/2 grapefruit); 1 tablespoon freshly squeezed lime juice; 1 tablespoon diced shallot; 1/2 teaspoon chili powder; 1 teaspoon whole-grain mustard; 1 Fresno chile pepper or any hot red chile pepper, seeded and finely chopped; 1 tablespoon chopped fresh chives; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 cups cubed cooked chicken (page 230; about 2 chicken breast halves); 2 tablespoons Basic Mayonnaise (page 234) or any store-bought mayonnaise; 2 avocados, sliced lengthwise

Servings: persons

1/2 cup freshly squeezed grapefruit juice (about 1/2 grapefruit)
1 tablespoon freshly squeezed lime juice
1 tablespoon diced shallot
1/2 teaspoon chili powder
1 teaspoon whole-grain mustard
1 Fresno chile pepper or any hot red chile pepper, seeded and finely chopped
1 tablespoon chopped fresh chives
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups cubed cooked chicken (page 230; about 2 chicken breast halves)
2 tablespoons Basic Mayonnaise (page 234) or any store-bought mayonnaise
2 avocados, sliced lengthwise

1
To make the dressing, in a small bowl, combine the grapefruit juice, lime juice, shallot, chili powder, mustard, chiles, chives, olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
2
Stir until well combined and set aside.
3
Put the chicken in a large bowl.
4
Add the mayonnaise, 1 teaspoon salt, and 1/4 teaspoon black pepper.
5
Add 1 tablespoon of the dressing and stir until well combined.
6
Taste for seasoning and add salt and black pepper, as needed.
7
To serve, fan one-quarter of the avocado slices on the bottom of each of 4 plates.
8
Sprinkle with salt and black pepper.
9
Divide the chicken on top of the avocado and spoon dressing over everything.
10
The chicken salad will keep for 3 days refrigerated.
11
Do not cut the avocado until just before serving.
12
The dressing can be made up to 3 days ahead.

543

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 12 ingredients. The key ingredients include: 1/2 cup freshly squeezed grapefruit juice (about 1/2 grapefruit), 1 tablespoon freshly squeezed lime juice, 1 tablespoon diced shallot, 1/2 teaspoon chili powder, and more.

Yes, Chicken-Avocado 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.

Chicken-Avocado Salad

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