Chicken Avocado Chop Salad Recipe

Prepare chicken

If you don't have cooked chicken, poach, roast, or pan-sear 2 medium boneless skinless chicken breasts (about 1 to 1.25 lbs raw) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or cut into 1/2-inch pieces to yield about 3 cups. (If using rotisserie chicken, shred and trim excess skin.)

Wash and dry romaine and spinach. Chop romaine into roughly 1-inch pieces and coarsely chop spinach; combine in a large mixing bowl to measure about 5 cups loosely packed greens total (4 cups romaine + 1 cup spinach).

Halve cherry tomatoes. Seed and dice the cucumber. Dice the red bell pepper and finely dice the red onion. Chop the cilantro. Add all vegetables and herbs to the bowl with the greens.

Dice the avocado into roughly 1/2-inch pieces and toss immediately with a teaspoon of lime juice (from the dressing lime if desired) to slow browning. Add avocado to the large bowl last to avoid mashing.

Add shredded/cubed chicken to the bowl with vegetables. Season the combined salad lightly with 1 tsp coarse salt and 1/2 tsp black pepper; final seasoning can be adjusted after dressing is added.

In a medium jar or small bowl, combine 1/4 cup extra-virgin olive oil, 3 tbsp fresh lime juice, 2 tbsp plain Greek yogurt, 1 tsp honey, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk vigorously or shake in a lidded jar until the dressing is homogeneous and slightly emulsified. Taste and adjust: add more lime for brightness, a pinch more salt if needed, or 1/2 tsp water to thin if too thick.

Pour about three-quarters of the dressing over the salad in the large bowl and toss gently but thoroughly to coat all ingredients. Use a rubber spatula to fold—be gentle with the avocado to keep pieces intact.

Taste and adjust seasoning: add remaining dressing if you prefer a saucier salad, and adjust salt and pepper to taste.

Transfer salad to a serving platter or divide among plates. Sprinkle crumbled cotija or feta and toasted pepitas or chopped toasted almonds over the top if using.

Garnish with extra cilantro or microgreens and serve with lime wedges on the side for additional brightness.

Leftovers: store dressing separately if possible. If already dressed, keep refrigerated in an airtight container and consume within 1–2 days; add fresh lime or a splash of olive oil before serving if salad has lost brightness.