Grilled Chicken and Avocado Salad Recipe

Name: Grilled Chicken and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil (for grill pan); 6 boneless skinless chicken breast halves (about 2 pounds); coarse salt & freshly ground black pepper; 2 cups cooked chickpeas; 3 fresh poblano peppers (seeded, deribbed and finely chopped); 1 medium red onion (finely chopped); cilantro-lime vinaigrette (recipe below); 3 ripe firm avocados (peeled, pitted and diced); lime wedge (for serving); 4 sprigs fresh cilantro (for serving); 12 bunch cilantro (stemmed); ¼ cup lime juice; ½ cup olive oil; salt and pepper (to taste)

Servings: persons

vegetable oil (for grill pan)
6 boneless skinless chicken breast halves (about 2 pounds)
coarse salt & freshly ground black pepper
2 cups cooked chickpeas
3 fresh poblano peppers (seeded, deribbed and finely chopped)
1 medium red onion (finely chopped)
cilantro-lime vinaigrette (recipe below)
3 ripe firm avocados (peeled, pitted and diced)
lime wedge (for serving)
4 sprigs fresh cilantro (for serving)
12 bunch cilantro (stemmed)
¼ cup lime juice
½ cup olive oil
salt and pepper (to taste)

1
Oil a grill pan and place over high heat until hot.
2
Season chicken with salt and pepper.
3
Working in batches so as not to crowd the pan, place chicken outer-side down on grill pan.
4
Cook 4 minutes.
5
Turn and cook until just cooked through, about 2 minutes more.
6
As each batch is finished, set aside on a platter.
7
Oil grill pan as necessary.
8
When chicken is cool enough to handle, cut into medium dice and transfer to a large bowl.
9
Add chickpeas, peppers, onion and vinaigrette.
10
Toss to combine.
11
Gently fold in avocado.
12
Serve garnished with lime wedges and cilantro.
13
Cilantro-lime vinaigrette:.
14
In a food processor, pulse cilantro until coarsely chopped.
15
Add lime juice and pulse 10 seconds.
16
With processor running, pour olive oil into feed tube in slow stream.
17
Stir in salt and pepper to taste.

783

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

You need 14 ingredients. The key ingredients include: vegetable oil (for grill pan), 6 boneless skinless chicken breast halves (about 2 pounds), coarse salt & freshly ground black pepper, 2 cups cooked chickpeas, and more.

Yes, Grilled Chicken and 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!

Grilled Chicken and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions