Avocado Chicken Salad

Avocado Chicken Salad – This avocado chicken salad is crunchy, healthy and filling all at the same time! It’s full of fresh veggies, uses an avocado-peanut vinaigrette instead the classic mayonnaise, and gets its creamy texture from healthy avocado. This avocado chicken salad recipe is such an  amazing combinations in a bowl. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list

• 1 lb (450g) boneless, skinless chicken breast
• 1/2 teaspoon salt and fresh cracked pepper
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 2 cups chopped Napa cabbage
• 1 carrot, julienned
• 1 radicchio, chopped (optional)
• 1 avocado, thinly sliced
• 1/2 seedless cucumber, thinly sliced
• 1/2 red onion, sliced
• 1 handful fresh cilantro, chopped
• 1/4 cup peanuts, chopped

The avocado peanut dressing

• 1/4 avocado
• 1/2 cup peanuts
• Juice of one 1/2 lime
• 1 garlic clove
• 1/4 cup rice vinegar
• 1/2 teaspoon salt + 1/4 teaspoon fresh cracked pepper

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the avocado chicken salad: First, marinate the chicken. In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken breasts in this mixture for at least 30 minutes. 

2. Heat a skillet over medium heat. Drain the chicken breast from the marinade and cook on medium-low for 3-4 minutes on each side, without burning. Once cooked through, set chicken aside and allow to cool slightly, then cut into slices.

3. To make the dressing: Mix the ingredients ( avocado, rice vinegar, peanuts, lime juice, and garlic) together in a blender or food processor. Adjust seasoning with salt and pepper.

4. Combine the chopped Napa cabbage, carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the chicken on top along with the avocado and cucumber. Drizzle on the dressing, top with chopped peanuts, and serve the avocado chicken salad immediately – Enjoy! ♥︎

Tips for the avocado chicken salad

• You can slice chicken breasts horizontally so they cook faster. You can also use chicken tenders if you like; in this case, there’s no need to slice chicken before cooking.
• Try these add-ins that go well with this salad: crispy bacon, corn, olives…
• To keep the avocado slices from turning brown, brush the avocado in either lemon juice or lime juice. It will act as an antioxidant and keep the avocado from turning brown too quickly.
• The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.
• Being a cold chicken salad makes this recipe perfect for summer, picnics or potlucks. You can make it up to a day in advance, leaving the avocado until you are ready to serve the chicken salad to keep the ingredients as fresh as possible.

More chicken salad recipes

• Healthy Avocado Chicken Salad
• Healthy Spinach Chicken Salad with Cauliflower
• Healthy Chicken Pasta Salad with Pesto, Avocado, and Tomato
• Roasted Chicken Parmesan Kale Salad

Photo credit: © Eatwell101.com