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See 5 recipes Download free cookbookCilantro-Lime Chicken and Avocado Chopped Salad
Chicken Avocado Chopped Salad
Juicy skillet chicken, crisp romaine, ripe avocado, tomatoes, and cucumber come together with a bright cilantro-lime dressing in this substantial summer salad.
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:4Difficulty:Easy
This chopped salad is built for a warm-weather lunch or light supper: satisfying enough to stand on its own, but still crisp and refreshing. Skillet-seared chicken brings lean protein, while avocado adds richness without weighing down the vegetables.
A quick cumin and garlic seasoning gives the chicken a savory edge that fits naturally with the cilantro-lime dressing. Cooking the cutlets in a hot skillet creates browned surfaces while keeping the centers juicy, and a short rest prevents the sliced meat from losing its moisture.
Romaine, cucumber, cherry tomatoes, and red onion create a colorful mix of crunchy, juicy, and sharp elements. Tossing those sturdy vegetables with most of the dressing first distributes the flavor evenly without bruising the avocado.
Add the avocado and warm sliced chicken at the very end, folding gently with a wide spoon. The salad is best served right away, while the lettuce is crisp and the avocado pieces still hold their clean edges.
Nutrition (per serving)
Calories:465 kcal
Protein:36 g
Carbs:18 g
Fat:29 g
Directions
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1
Pat the chicken dry. Season both sides with 1/2 teaspoon of the salt, the cumin, garlic powder, and black pepper.
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2
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, until deeply golden underneath.
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3
Turn the chicken and cook for 4 to 6 minutes more, until the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
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4
Whisk the lime juice, lime zest, honey, and remaining 1/2 teaspoon salt in a small bowl. Slowly whisk in the remaining 4 tablespoons olive oil, then stir in the cilantro.
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5
Place the romaine, tomatoes, cucumber, and red onion in a large serving bowl. Drizzle with about three-quarters of the dressing and toss until evenly coated.
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6
Slice the rested chicken across the grain into bite-size strips, keeping any juices on the cutting board with the meat.
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7
Add the avocado and sliced chicken to the salad. Drizzle with the remaining dressing and fold gently with a wide spoon just until combined, taking care not to mash the avocado.
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8
Serve immediately, dividing the chicken and avocado evenly among four plates.
Ingredients
- Boneless Skinless Chicken Breast Cutlets:1 1/4 lb
- Kosher Salt:1 tsp
- Ground Cumin:1 tsp
- Garlic Powder:1/2 tsp
- Black Pepper:1/4 tsp
- Extra-Virgin Olive Oil:5 tbsp
- Fresh Lime Juice:3 tbsp
- Lime Zest:1 tsp
- Honey:1 tsp
- Finely Chopped Fresh Cilantro:1/3 cup
- Romaine Lettuce, Chopped:8 cups
- Cherry Tomatoes, Halved:1 1/2 cups
- English Cucumber, Chopped:1 medium
- Red Onion, Thinly Sliced:1/3 cup
- Ripe Avocados, Cut Into 3/4-Inch Pieces:2 medium
Tips & Notes
- Choose avocados that yield slightly near the stem but are not soft; firmer-ripe fruit holds its shape best when folded into the salad.
- The dressing can be whisked up to one day ahead and refrigerated. Let it stand at room temperature for 10 minutes, then whisk again before using.
- For the crispest result, wash and thoroughly dry the romaine before chopping.
