Avocado Salad Recipe

Prep and season

Pat chicken breasts dry with paper towels. Pound lightly to even thickness if needed (about 1/2 inch). In a small bowl combine 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts. Let rest 10 minutes at room temperature while you heat the grill or pan.

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat and brush with a little oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. If using a skillet, reduce heat to medium after searing and cook through. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 minced garlic clove, and 1/4 teaspoon ground cumin. Whisk until well combined.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed (more lemon or honey). If the dressing is too thick, whisk in up to 1 tablespoon water to reach desired pouring consistency. Refrigerate while you assemble the salad so flavors meld.

Prepare vegetables: Chop 4 cups of romaine lettuce and place in a large salad bowl. Halve and thinly slice 1 cucumber, add 1 cup halved cherry tomatoes, 1 peeled and julienned carrot, and 1/4 cup thinly sliced red onion.

Add the chicken and avocado: Slice the rested grilled chicken breasts (or use pre-cooked slices) and arrange over the greens. Dice 1 ripe avocado and gently fold into the salad so avocado pieces stay intact.

Season the salad: Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the assembled salad. Add 2 tablespoons chopped cilantro or parsley if using.

Dress and toss: Drizzle the citrus house sauce over the salad — start with about 3–4 tablespoons and toss gently to coat. Add more dressing to taste (you should have extra dressing leftover for serving).

Serve: Divide the salad among 2 plates (or serve family-style). Serve immediately so the avocado remains fresh. Leftover dressing can be refrigerated for up to 4 days.