Guacamole Chicken Salad Recipe
Grilled chicken, pico, roasted peppers, tortilla strips, shredded cheese, y creamy guacamole dressing
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Ingredients
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For the Salad
For the Guacamole Dressing
Method
Prepare the Salad
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill them over medium-high heat for 6-7 minutes on each side or until fully cooked. Remove from the grill and let them cool before chopping into bite-sized pieces.
Prepare the Pico de Gallo
In a bowl, mix diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt to taste. Set aside.
Roast the Peppers
If using fresh peppers, roast them over an open flame or under a broiler until the skin is charred. Let them cool, peel off the skin, and slice them into strips. If using jarred roasted peppers, simply drain and slice them.
Assemble the Salad
In a large bowl, combine grilled chicken, pico de gallo, roasted peppers, tortilla strips, and shredded cheese. Toss gently to combine.
Make the Guacamole Dressing
Prepare the Avocado
In a medium bowl, mash the ripe avocados with a fork until smooth but still slightly chunky.
Add Ingredients
Mix in lime juice, garlic powder, salt, sour cream, and chopped cilantro. Stir until well combined and creamy.