This Chicken Avocado Salad is my family’s go-to recipe—I’ve made it countless times because everyone loves it. I hope it becomes a favorite at your table too.
Serve this Chicken Avocado Salad as a light meal, an appetizer, or bring it to parties and potlucks. It looks beautiful on the table and tastes even better.
We usually enjoy this salad as a complete meal. The girls love it, it’s my husband’s favorite, and it’s a simple, satisfying dish for any day.
Key ingredients include nicely grilled chicken, ripe avocado, hard‑boiled egg, and sweet corn. A generous bed of romaine lettuce makes it a leafy, nutritious meal.
The salad is finished with a simple lime vinaigrette made from freshly squeezed lime juice, extra virgin olive oil, salt, and pepper. That light dressing brings all the flavors together without overpowering the ingredients.
This Chicken Avocado Salad with lime dressing is fresh, bright, and easy to prepare. Try it and it just might change your salad game.
If you try the recipe, please consider rating it—I love hearing feedback.
If you enjoy avocado salads, you might also like other variations such as shrimp-avocado, avocado-and-egg, or cucumber-and-avocado salads.
Ingredients For Chicken Avocado Salad
Chicken. Use boneless skinless chicken thighs or breasts. Rotisserie chicken works too if you need to save time.
Avocado. Two medium ripe avocados give the salad creamy texture and healthy fats.
Lettuce. Romaine hearts make a crisp, sturdy base.
Red bell pepper. Adds color and crunch; tomatoes can be used as a substitute.
Sweet corn. Fresh corn kernels, lightly boiled or grilled, lift the salad’s flavor.
Hard‑boiled eggs. Sliced eggs add extra protein and richness.
Lime juice. Fresh lime is used both to marinate the chicken and to squeeze over avocado to prevent browning.
Seasonings for the chicken. Onion powder, garlic powder, salt, and white or black pepper.
Ingredients for Chicken Avocado Salad Dressing
For the simple lime dressing you need:
- Extra virgin olive oil
- Freshly squeezed lime juice
- Salt
- Ground black pepper
How To Make Chicken Avocado Salad
1. Grill the chicken. Season the chicken with onion powder, garlic powder, salt, and pepper. Add about 1 teaspoon of lime juice, then grill in a skillet for about 4–5 minutes per side until cooked through. Let rest briefly.
2. Prepare the vegetables. Chop the romaine and arrange it on a platter or in a large bowl. Dice the red bell pepper, slice the hard‑boiled eggs, and remove the corn kernels from the cob.
3. Add avocado and chicken. Peel and chop the avocados, squeezing a little lime over them to prevent browning. Dice the grilled chicken and add it to the salad.
4. Make the dressing. In a jar with a tight lid combine 2 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Shake to emulsify.
5. Dress and serve. Pour the dressing over the salad, toss gently to combine, taste and adjust seasoning, and serve immediately.
Watch How To Make Chicken Avocado Salad
There is a short video demonstrating the recipe below. Watching the steps can help with chicken prep and assembly.
Chicken Avocado Salad
Equipment
- Cast iron skillet
Ingredients
- 1/2 pound boneless skinless chicken thighs or chicken breast
- 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
To season the chicken
- 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
Salad dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Additional ingredients
- 1/2 lime for squeezing over cut avocado to prevent browning
- 1 tablespoon oil for coating the skillet
Instructions
Grill the chicken
- Combine the chicken with the seasoning ingredients and mix well.
- Heat a cast‑iron skillet over high heat, add a tablespoon of oil to coat the pan.
- Cook the chicken 4–5 minutes per side, then remove and let rest.
Cook the corn
- Place the ear of corn in a pot, cover with water and bring to a boil. Cook 5 minutes, then remove and cool.
Make the salad
- Chop romaine and place in a large bowl or on a platter. Add diced red pepper, chopped onion, and sliced eggs.
- Cut the corn kernels off the cob and add them to the salad.
- Peel and chop the avocado, squeeze a little lime to prevent browning, and add to the salad.
- Dice the grilled chicken and add to the salad.
Finish and serve
- Sprinkle salt and pepper over the salad, drizzle the olive oil and lime dressing, toss gently, taste and adjust seasoning, then serve immediately.
Notes
2. Lemon can be substituted for lime. You’ll need about 1–2 limes for the marinade, dressing, and to prevent avocado browning depending on their juiciness.
3. Rotisserie chicken can be used instead of grilling—about 2 cups shredded—but grilling yields the best flavor.
4. The salad is best served immediately. If you must refrigerate, cover and toss just before serving, then adjust seasoning if needed.
5. Taste the salad before serving—salt in the dressing enhances the flavors, so adjust to your preference.
Nutrition
Additional Info
