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Platter of chicken avocado salad
Chicken Avocado Salad
Prep Time
30 mins
Cook Time
15 mins

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!

Course: Salad
Cuisine: Western
Keyword: Chicken Avocado Salad
Servings: 6 servings
Calories: 330 kcal
Author: Precious Nkeih
  • ½ pound boneless skinless chicken thighs or chicken breast, see Note 1
  • 2 romaine lettuce hearts
  • 2 medium ripe avocados
  • ½ large red bell pepper diced
  • 1 ear of corn
  • 1 tablespoon chopped red onion
  • 2 hardboiled eggs sliced
To season the chicken
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon freshly squeezed lime juice
Salad dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Additional ingredients
  • ½ lime for squeezing over cut avocado to prevent browning
  • 1 tablespoon oil for coating cast iron pan before grilling the chicken
Grill the chicken
  1. In a bowl, combine the chicken thighs plus all ingredients for seasoning it. Mix well to combine.

  2. 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.

  3. 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.

  4. Remove the chicken and place on a plate to rest.

Cook the corn
  1. 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.

Make the salad
  1. 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.

  2. 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.

  3. 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.

  4. Dice the grilled chicken and add to the pan.

Add the ingredients for the dressing.
  1. 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.

Recipe Notes

1. If you choose to use chicken breast, cut the chicken breast across in half before seasoning and grilling. You can see how I do this in the video. This ensures that the chicken cooks through.

2. 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.

3. 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.

4. 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.

5. 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!