Avocado Chicken Salad

Theres something magical about throwing together ingredients that were never meant to meet and watching them become best friends. This salad happened on a Tuesday when the fridge was bare but creativity was running high.

My sister was skeptical about the paprika on chicken until she took that first bite and went quiet for a full minute. Now she texts me every time she makes it, which is basically weekly.

Ingredients

• Chicken breasts: The smoked paprika here transforms ordinary chicken into something smoky and restaurant worthy
• Ripe avocados: They need to yield slightly to pressure but not feel mushy
• Fresh lime juice: Bottled stuff works in a pinch but fresh makes the dressing sing
• Cherry tomatoes: Their sweetness balances the sharp red onion perfectly
• Red onion: Soak the diced pieces in cold water for 10 minutes if you want them milder
• Cucumber: English varieties have fewer seeds and stay crunchier longer
• Fresh cilantro: Flat leaf parsley works too if you are one of those people who think cilantro tastes like soap
• Dijon mustard: This is the secret ingredient that makes the dressing emulsify and stick to everything

Instructions

Season and sear the chicken:

Get your grill pan screaming hot and rub those chicken breasts with olive oil and spices until they are coated

Cook to perfection:

Sear for about 7 minutes per side until you have gorgeous grill marks and the juices run clear

Let it rest:

Give the chicken five minutes to relax before cutting into it or all those juices will escape onto your cutting board

Prep the vegetables:

While chicken rests toss your avocados tomatoes onion cucumber and herbs into a large bowl

Whisk the dressing:

Combine olive oil lime juice mustard garlic salt and pepper until it thickens slightly

Bring it together:

Dice that rested chicken add it to the vegetables and drizzle everything with dressing

Toss gently:

Fold everything together carefully so the avocado stays in chunks not mush

Save

This salad has saved more weeknight dinners than I care to admit. It is the kind of meal that makes you feel like you have your life together even when you absolutely do not.

Making Ahead

You can grill the chicken and make the dressing up to two days in advance. Keep everything in separate containers and assemble right before eating to maintain that fresh texture.

Serving Suggestions

Serve this over mixed greens for a bigger lunch portion or scoop it into lettuce cups for a lighter dinner option. Crumbled feta or goat cheese on top is never a bad idea.

Getting Creative

This recipe is incredibly forgiving and welcomes substitutions. Try grilled shrimp instead of chicken or swap in diced bell peppers if the season calls for it.

• Grilled peaches in summer add an unexpected sweetness
• A pinch of cumin in the dressing gives it a totally different vibe
• Leftovers make an incredible breakfast scrambled with eggs the next morning

Save

Some recipes are just meant to be made over and over again. This is one of those keepers.

Recipe Questions & Answers

→ Can I make this ahead for meal prep?

Absolutely! Grill and dice the chicken up to 3 days in advance. Store the diced avocado separately with a squeeze of lime juice to prevent browning. Combine everything with the dressing just before serving for best texture.

→ What's the best way to grill the chicken?

Use a grill pan or cast iron skillet over medium-high heat. Season generously, then sear 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest 5 minutes before dicing to keep juices locked in.

→ Can I use rotisserie chicken instead?

Yes! Shredded rotisserie chicken works perfectly and cuts prep time down to just 10 minutes. Skip the seasoning step since rotisserie chicken is already flavorful.

→ How do I keep avocados from turning brown?

Toss diced avocado immediately with fresh lime juice from the dressing. The citric acid prevents oxidation. For meal prep, store avocado separately in an airtight container and add right before eating.

→ What protein substitutions work well?

Grilled shrimp cooks in just 3-4 minutes per side and pairs beautifully with the lime flavors. Turkey breast, sliced steak, or even hard-boiled eggs make excellent alternatives too.