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Zesty Lime Chicken and Avocado Salad

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This fresh and vibrant salad features juicy lime-marinated grilled chicken, creamy avocado, and crunchy veggies tossed with a zesty lime dressing. It’s a quick, healthy, and satisfying summer meal perfect for lunch, dinner, or gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 14 oz)
  • 2 tablespoons olive oil (extra virgin, divided)
  • 1 1/2 tablespoons fresh lime juice (about 1 large lime, divided)
  • Zest of 1 lime
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium ripe avocados, diced (about 10 oz)
  • 1 cup cherry tomatoes, halved (about 5 oz)
  • 1 red bell pepper, chopped (about 5 oz)
  • 1/2 small red onion, thinly sliced (about 1.7 oz)
  • 1 cup fresh cilantro leaves, roughly chopped (or flat-leaf parsley)
  • 4 cups mixed salad greens (romaine, arugula, or baby spinach, about 4 oz)
  • 1 tablespoon fresh lime juice (for dressing)
  • 1/2 teaspoon honey or maple syrup (optional, for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. In a small bowl, whisk together 2 tablespoons olive oil, 1 1/2 tablespoons lime juice, lime zest, minced garlic, cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over chicken, seal or cover, and marinate in the fridge for at least 20 minutes, up to 2 hours.
  3. While chicken marinates, wash and dry salad greens. Halve cherry tomatoes, chop bell pepper, slice onion thinly, and dice avocado. Squeeze a little lime juice over avocado to prevent browning.
  4. In a small bowl or jar, combine 2 tablespoons olive oil, 1 tablespoon lime juice, honey or maple syrup (if using), and a pinch of salt and pepper. Whisk or shake until combined. Adjust seasoning to taste.
  5. Heat a grill pan or skillet over medium-high heat and lightly oil the pan. Add marinated chicken breasts and cook for 6-7 minutes per side, until golden and cooked through (internal temp should be 165°F). Remove from heat and let rest for 5 minutes.
  6. Slice rested chicken into thin strips or bite-sized chunks.
  7. In a large mixing bowl, add greens, tomatoes, bell pepper, onion, avocado, and cilantro. Gently toss to combine. Add sliced chicken on top.
  8. Drizzle salad with lime dressing just before serving. Toss gently again, or serve with dressing on the side. Garnish with extra cilantro or a pinch of flaky sea salt and lime wedges if desired.
  9. Serve immediately while chicken is warm, or chill for 10 minutes for an extra-refreshing bite. If prepping ahead, keep avocado and dressing separate until just before serving.

Notes

For best results, marinate chicken for at least 20 minutes but no more than 2 hours. Add avocado last and toss gently to avoid mushiness. If prepping ahead, keep avocado and dressing separate until serving. For a dairy-free or nut-free version, avoid cheese or nut-based toppings. Use a meat thermometer to avoid overcooking chicken. Swap cilantro for parsley if desired.

Nutrition

Keywords: lime chicken salad, avocado salad, summer salad, healthy chicken salad, gluten-free salad, grilled chicken salad, easy summer meal, fresh salad recipe

Find it online: https://realityeats.com/zesty-lime-chicken-and-avocado-salad-recipe-easy-fresh-summer-meal/