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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken-Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions