Salads
Chicken and Avocado Salad
Chicken and avocado salad with cherry tomatoes, red onion and cilantro, dressed with lemon and olive oil. Serves 4, ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Latin American
Ingredients
For the salad
For the dressing
Method
Prepare the ingredients
Gather 500 g chicken breast, 2 ripe avocados, 200 g cherry tomatoes, 1/2 red onion, 15 g cilantro, 200 g lettuce and 2 lemons. Wash the vegetables and the cilantro.
Poach the chicken
Put the chicken breast in a pot, cover it with water, add 1 teaspoon salt and simmer for 15 minutes over medium heat, until cooked through.
Shred the chicken
Remove the chicken, let it cool for a few minutes and shred it with two forks.
Cut the vegetables
Dice the avocados, halve the cherry tomatoes and slice the red onion into thin strips. Chop the cilantro.
Make the dressing
Whisk 3 tablespoons olive oil in a bowl with the juice of 1 1/2 lemons (about 45 ml), 1 pinch salt and 1 pinch pepper.
Mix the salad
In a large bowl, toss the shredded chicken, tomatoes, onion and cilantro with the dressing.
Add the avocado
Fold in the avocado last, gently so it does not fall apart.
Serve
Serve on a bed of lettuce, topped with cilantro and the remaining half lemon cut into wedges.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 30.9 g
- Carbohydrates
- 11 g
- Fat
- 23.5 g
- Sodium
- 80 mg
Estimate per serving. The chicken breast is calculated raw and skinless; the weight of the avocado flesh varies with its size. No deduction is made for what the chicken loses when cooked.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chicken and avocado salad is made by poaching the chicken breast in salted water, shredding it and tossing it with cherry tomatoes, red onion and cilantro in an olive oil and lemon dressing. The avocado goes in last so it does not fall apart, and the salad is served on a bed of lettuce.
The salad takes 30 minutes from prep to table. It serves 4.
Frequently asked questions
How do I keep the avocado from browning in the salad?
Add it just before serving and fold it in gently. The lemon juice in the dressing helps slow the browning.
Can I use pre-cooked chicken?
Yes. Shred cooked or roast chicken and skip the cooking step; only the 15 minutes of poaching the breast are saved.
Can the salad be made ahead?
Yes, up to 2 days ahead in the fridge. Store the avocado and the dressing separately and mix them in just before serving.
