Chicken Avocado Salad Recipe

Season chicken

Pat the chicken breasts dry with paper towels. Rub both sides with 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Cook on stovetop

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add the seasoned chicken and cook 5–7 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). If breasts are thick, cover and reduce heat to medium after flipping to finish cooking without burning.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/4–1/2-inch thick strips or bite-size pieces and keep warm.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/4 tsp ground cumin, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper or lime juice to preference.

Prepare produce: halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, chop the cilantro/parsley, and slice each avocado in half, remove pit, score the flesh into cubes and scoop out with a spoon or slice thinly.

In a large salad bowl, combine 6 cups mixed salad greens, halved cherry tomatoes, sliced cucumber, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro/parsley.

Add the sliced chicken and gently arrange the avocado pieces on top so they don’t get mashed.

Drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing as desired (reserve extra dressing for serving).

Sprinkle 1/4 cup crumbled feta (if using) and the optional toasted pumpkin seeds or sliced almonds over the salad. Serve with lime wedges on the side.