chicken and avocado recipe

Written ByJenny Smyth Posted on
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The Best chicken and avocado recipe

I’ve been making this chicken and avocado recipe for years, and it’s always a hit with my family. The combination of juicy chicken, creamy avocado, and crunchy red onion is a match made in heaven.

I love how easy it is to make and how versatile it is – whether I’m serving it as a main course or using it as a topping for tacos or salads. My kids devour it in seconds, and I appreciate the fact that it’s a relatively healthy option too.

I’ve served it at countless family gatherings and potlucks, and it’s always the first dish to disappear. The best part?

It’s incredibly simple to make – just toss some chicken in a pan, sauté it with some onions and garlic, and serve it up with sliced avocado on top. It’s the perfect comfort food for a chilly evening or a quick weeknight dinner.

I’ve tried various variations over the years, but this basic recipe remains my favorite. There’s something about the way the flavors meld together that just can’t be beat.

Chicken and Avocado Salad

4.9 from 1967 votes

A refreshing and flavorful chicken and avocado salad. This dish combines tender chicken, creamy avocado, and crisp vegetables in a tangy lemon vinaigrette.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Avocado

2 ripe avocados
1 tbsp lemon juice

For the Salad

4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese

For the Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Season chicken breasts with salt and black pepper.
3Heat olive oil in an oven-safe skillet over medium-high heat until hot.
4Add chicken and sear for 2-3 minutes on each side until golden brown.
5Transfer skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
6Remove from oven and let it rest for 5 minutes before slicing.
7While the chicken is cooking, dice the avocados and toss them with lemon juice to prevent browning.
Set aside.
8Halve the cherry tomatoes and thinly slice the red onion.
9In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese.
10In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
11Pour the dressing over the salad and toss gently to combine.
12Add the sliced chicken and diced avocado to the salad.
13Toss gently to combine all the ingredients.
14Serve immediately and enjoy.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 5g❤️Cholesterol: 73mg🧂Sodium: 830mg🌾Total Carbs: 12g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 27g

📝Notes

Tips: You can add other vegetables like cucumbers or bell peppers to make it more colorful. For a spicy kick, add some sliced jalapeños.

This chicken and avocado recipe is always a good idea – whether I’m serving it as a main course or using it as a topping for tacos or salads.

It’s easy to make, delicious to eat, and perfect for any occasion.

My family loves it when we’re short on time or when we want something quick and easy but still nutritious.

❓ Frequently Asked Questions About Chicken and Avocado Salad

Q: What type of chicken should I use for this recipe?

I prefer to use boneless, skinless chicken breasts for this recipe. You can also use thighs or a combination of both if you prefer.

Q: Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken if you’re short on time. Just make sure to adjust the cooking time accordingly.

Q: What if I don’t have any red onion?

No problem! You can substitute chopped green onion or even shallots if you prefer.

Q: How do I store leftover chicken and avocado?

You can store leftover chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. For the avocado, simply slice it into pieces and store them in an airtight container in the fridge for up to 24 hours.

Q: Can I make this recipe ahead of time?

Yes, you can prepare all the ingredients ahead of time and assemble the dish just before serving.

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