This Chicken Avocado Salad is currently my family’s favorite salad! I have made it countless times because everyone loves it. Hope it becomes your family’s favorite too!
Enjoy this Chicken Avocado Salad as a meal on its own, serve it as an appetizer or make it for parties or potlucks. It looks great on the table and tastes even better!
We enjoy this Chicken Avocado Salad so much that honestly, it won’t be fair if I don’t share the recipe here on the blog. The girls love it, it’s my hubby’s fave and we mostly eat it as a complete meal.
It contains some of my favorite ingredients: nicely grilled chicken, avocado, hardboiled egg, and corn! It also contains a good amount of romaine lettuce so when you eat this salad, you are eating your leafy greens too!
To top it off is a simple lime vinaigrette that is to die for. The vinaigrette contains freshly squeezed lime juice, extra virgin olive oil, salt, and pepper. That’s it!
The simple dressing really ties together all the ingredients in this chicken salad.
So, friends, this is my Chicken Avocado Salad with lime dressing. Your salad life will never be the same again after you try this. I guarantee you that!
If you try this recipe, feel free to rate it below. I love hearing from you guys!
If you love salads with avocado like me, also check out my Shrimp Avocado Salad, Avocado Egg Salad, and Cucumber Avocado Salad!
This Chicken Avocado Salad is on repeat in my home. It is kid-approved, fresh with juicy chunks of chicken and a well-rounded meal. I mostly serve it as a complete meal but it will make a great appetizer, side dish or party salad. So pretty on the table and most importantly, so delicious!
- 1/2 pound boneless skinless chicken thighs
- 2 romaine lettuce hearts
- 2 medium ripe avocados
- 1/2 large red bell pepper diced
- 1 ear of corn
- 1 tablespoon chopped red onion
- 2 hardboiled eggs sliced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon olive oil
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime for squeezing over cut avocado to prevent browning
- 1 tablespoon oil for coating cast iron pan before grilling the chicken
In a bowl, combine the chicken thighs plus all ingredients for seasoning it. Mix well to combine.
Heat a cast-iron skillet on high heat. Add a tablespoon of oil and swirl to coat the pan or just brush the pan all around with some oil.
Add the chicken thighs and cook for 4-5 minutes on one side. Flip to the other side and cook for another 4-5 minutes.
Remove the chicken and place on a plate to rest.
Place corn in a pot and add water to immerse the corn. Cover and bring to a boil then let it cook for 5 minutes. Remove the corn from the pot and place on a plate to cool.
Chop the romaine lettuce and place on a large tray or in a large bowl. Add the diced red pepper, onions, and sliced hard-boiled egg.
Place the corn on a chopping board then gently cut the grains off the cob from top to bottom. Add the corn to the pan.
Cut the avocado then peel and chop. Add to the pan and squeeze a little lime juice over the avocado to prevent it from turning brown.
Dice the grilled chicken and add to the pan.
Sprinkle the salt and pepper over the salad then drizzle over the oil and lime juice. Toss everything to combine. Taste the salad to ensure seasoning is perfect. Add a little sprinkling of salt and pepper if needed. Serve immediately.
1. You could substitute lime for lemon in this salad. You need approximately 1-2 limes (depending on how juicy they are) for the dressing, the marinade for the chicken and for squeezing over the avocado to prevent browning.
2. You could substitute grilled chicken with rotisserie chicken in this recipe. I think about 2 cups of shredded rotisserie chicken will work. I always grill my own chicken because the flavor is exceptional that way.
3. I always make this salad and serve immediately but you could make it, cover with plastic wrap and keep in the fridge. Don’t toss it yet if you choose to keep it. Toss just before serving and taste and add salt if needed.
4. Please note that the salt in the dressing really brings out the flavors in this salad. That’s why I emphasise on tasting before serving so it doesn’t turn out bland. Salt makes such a huge difference!
Wow so delicious . I really need to try this one. Does is need any cream?
Hi Mary, no cream is needed. The recipe includes a simple vinaigrette to go with the salad.
I must say you are the first chef i have seen that has varities. Please can i do without the ear corn. I don’t know if i can get it here in nigeria.
Hi Regina, the ear of corn is fresh corn that is still on the cob. You could omit it if you want.