Name: Grilled Chicken Salad with Avocado and Lime Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ¼ medium red onion; ¼ tsp black pepper; ½ tsp salt; 1 clove garlic, minced; 1 cup cherry tomatoes; 1 large avocado; 1 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 3 tbsp lime juice; 4 cups mixed greens

This Grilled Chicken Salad with Avocado and Lime Dressing features juicy chicken, creamy avocado, and zesty lime in a fresh salad. Perfect for a healthy dinner, it’s a quick recipe that blends vibrant flavors into a nutritious, satisfying meal.

Why You’ll Love This Recipe

This grilled chicken salad with avocado and lime dressing is a nutritious, healthy dinner idea that combines juicy grilled chicken, creamy avocado, and a zesty lime dressing with fresh veggies, perfect for a light yet satisfying meal. Quick to prepare with minimal cooking, it’s packed with protein, healthy fats, and vitamins. Versatile—add your favorite toppings—this recipe offers a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

Use Fresh Ingredients: Enhances flavor and texture.
Grill Chicken Evenly: Ensures juicy, tender meat.
Mash Avocado Smoothly: Creates a creamy dressing.
Chill Salad Slightly: Adds a refreshing taste.
Toss Gently: Prevents mashing the ingredients.
Season to Taste: Adjust salt and pepper as needed.
Serve Immediately: Maximizes freshness.
Use Ripe Avocado: Ensures rich flavor.
Avoid Overcooking Chicken: Keeps it moist.
Add Dressing Last: Prevents sogginess.

Yield: 4 servings

Grilled Chicken Salad with Avocado and Lime Dressing

Grilled chicken salad with creamy avocado, healthy dinner.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

¼ medium red onion
¼ tsp black pepper
½ tsp salt
1 clove garlic, minced
1 cup cherry tomatoes
1 large avocado
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
3 tbsp lime juice
4 cups mixed greens

Instructions

Prep the Chicken: Season chicken breasts with salt, pepper, and 1 tbsp olive oil.
Grill the Chicken: Heat a grill pan over medium heat. Grill chicken for 5-7 minutes per side until fully cooked. Set aside to rest.
Prepare the Veggies: Wash mixed greens, halve cherry tomatoes, and thinly slice red onion.
Assemble the Salad Base: In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
Make the Dressing: Scoop avocado into a bowl, mash with a fork, and mix with lime juice, 1 tbsp olive oil, minced garlic, salt, and pepper until smooth.
Toss the Salad: Drizzle half the dressing over the veggies and toss gently to coat.
Slice the Chicken: Cut the rested chicken into thin slices.
Add Chicken to Salad: Arrange chicken slices over the salad.
Add Remaining Dressing: Drizzle the remaining dressing over the chicken and salad.
Serve and Enjoy: Serve immediately as a refreshing, healthy dinner, and savor the creamy, zesty goodness!

Notes

Use fresh ingredients for best flavor; grill chicken evenly for juiciness.
Mash avocado smoothly for creamy dressing; chill salad slightly for refreshment.
Store leftovers promptly to maintain freshness; serve cold to preserve texture.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 348Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 96mgSodium 391mgCarbohydrates 9gFiber 5gSugar 2gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Breasts (1 lb): Boneless, skinless for tenderness.
Avocado (1 large): Ripe, for creamy dressing.
Mixed Greens (4 cups): Fresh for base.
Cherry Tomatoes (1 cup): Halved for juiciness.
Red Onion (¼ medium): Thinly sliced for bite.
Lime Juice (3 tbsp): Fresh for zesty kick.
Olive Oil (2 tbsp): Extra virgin for dressing.
Garlic (1 clove): Minced for aromatic depth.
Salt (½ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Ground for a subtle kick.

Variations and Substitutions

Protein Swap: Use grilled shrimp or tofu.
Veggie Swap: Replace tomatoes with cucumbers.
Greens Swap: Use spinach or arugula.
Oil Swap: Use avocado oil for dressing.
Citrus Swap: Use lemon juice instead of lime.
Garlic Swap: Use garlic powder if fresh isn’t available.
Topping Swap: Add nuts or seeds for crunch.
Low-Sodium: Reduce or skip salt based on ingredients.

Storage Options

Refrigerator: Store salad and chicken separately in airtight containers for up to 2 days; add dressing before serving.
Freezer: Not recommended due to texture loss.
Reheating: Serve cold; avoid reheating chicken to preserve flavor.