chicken avocado salad with light vinaigrette resting in a bowl

Chicken Avocado Salad with Light Vinaigrette


If you are on the lookout for a new light, healthy lunch option this salad with freshly grilled chicken, avocados, garbanzo beans and a lemon vinaigrette dressing is something you don’t want to miss!

chicken salad in bowls

Packed with fresh, nutritious ingredients, it’s the perfect choice if you wanna go easy on the calories but high on taste.

Chicken has long been considered one of the best sources of protein and I don’t have to introduce avocados either, as they are a staple of healthy meals all around the world.

How to Make Chicken Avocado Salad

Ingredient list

For the chicken

  • 2 medium chicken breast or thighs fillets skinless and boneless
  • 1/4 tablespoon oregano
  • 1 teaspoon fresh or dry parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Pinch of salt and pepper
  • 1 tablespoon olive oil

For the lemon vinaigrette dressing

  • 1 lemon (juiced)
  • 1 lime (juiced)
  • ¼ cup olive oil
  • 2 cloves minced garlic
  • 1 tablespoon honey
  • salt & pepper to taste

For the salad

  • 2 cups romaine lettuce
  • 1 cup of baby spinach
  • 1/2 cup of red cabbage
  • 1 large tomato
  • 10 oz garbanzo beans (drained, rinsed)
  • 2 avocados
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

Chicken

Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl or Ziploc bag. Add the chicken breast or thighs and coat them evenly.

In the meantime, heat a nonstick grill pan over medium heat and brush it with 1 tablespoon of olive oil.

chicken with avocado salad resting in a bowl

Once the grill pan is heated, add chicken pieces, and cook on each side approximately 3-4 minutes.

Cooking time will depend on the thickness of chicken and whether you are using breast or thigh meat.

Remove from the pan to a plate and allow to cool.

Lemon vinaigrette

Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste.

Salad

Once the chicken has cooled, cut into small cubes. Combine in a large bowl with the ingredients for the salad (Romain lettuce, red cabbage, baby spinach, tomatoes, garbanzo bean and avocado).

yummy grilled chicken salad with avocado in bowl

Drizzle the lemon vinaigrette dressing over the top and toss well to combine. Serve the chicken avocado salad immediately.

Recipe Tips

How to Choose Avocados for the Salad?

The best way to tell if an avocado is ripe and ready for use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat avocado will be firm but will yield to a gentle pressure.

How to Grill the Perfect Chicken

If you have the time, try to marinate your chicken in the blend of olive oil and spices in the fridge for at least an hour.

close up chicken avocado salad in a bowl

Cook the seasoned chicken on medium heat, first with the lid on the pan for the first 10 minutes, and then take the lid off and continue to cook to crisp up the outer layer.

Slice your cooked chicken horizontally and then using a spatula, lift and place on top of the salad.

How Long Can I Store the Avocado Chicken Salad?

It’s best to enjoy this salad fresh as avocados will go brown quickly once sliced.

If you need to prepare in advance, one option is to prepare a bigger portion of the rest of the salad and add the avocados fresh, just before serving.

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chicken avocado salad in a bowl

Chicken Avocado Salad with Light Vinaigrette

This delicious, healthy salad with grilled chicken, avocados, garbanzo beans and a light lemon vinaigrette dressing will be a new favorite lunch option for any day of the week.
Prep Time 15 mins
Cook Time 8 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 4

Equipment

Grill pan
Cutting board
Mixing bowl
Salad bowl

Ingredients
  

For the Chicken

  • 2 medium chicken breast or thighs fillets skinless and boneless
  • 1/4 tbsp oregano
  • 1 tsp fresh or dry parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • pinch salt and pepper
  • 1 tbsp olive oil

For the Lemon Vinaigrette Dressing

  • 1 lemon juiced
  • 1 lime juice
  • 1/4 cup olive oil
  • 2 cloves minced garlic
  • 1 tbsp honey
  • salt & pepper to taste

For the Salad

  • 2 cups romaine lettuce
  • 1 cup baby spinach
  • 1/2 cup red cabbage
  • 1 large tomato
  • 10 oz garbanzo beans drained, rinsed
  • 2 avocados
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions
 

Chicken

  • Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl or Ziploc bag. Add the chicken breast or thighs and coat them evenly.
  • In the meantime, heat a nonstick grill pan over medium heat and brush it with 1 tablespoon of olive oil.
  • Once the grill pan is heated, add chicken breast and cook on each side approximately 3-4 minutes. Cooking time will depend on the thickness of chicken and whether you are using breast or thigh meat. Remove from the pan to a plate and allow to cool.

Lemon Vinaigrette

  • Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste.

Salad

  • Once the chicken has cooled, cut into small cubes. Combine in a large bowl with the ingredients for the salad (Romain lettuce, red cabbage, baby spinach, tomatoes, garbanzo bean and avocado).
  • Drizzle the lemon vinaigrette dressing over the top and toss well to combine. Serve the chicken avocado salad immediately.
Tried this recipe?Let us know how it was!

Tammy Kennedy
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