Chicken Avocado Salad Recipe

this Chicken Avocado Salad Served with a tangy honey mustard sauce it's the perfect light weeknight dinner. It's packed with creamy goat cheese and crunchy pepitas and is packed with flavor in every bite.

Why you’ll love this Chicken Avocado Salad

This hearty chicken and avocado salad might just be the only weeknight dinner you prepare for a while.

• healthy. This dressing doesn't have any weird ingredients or tons of salt because it's homemade.
• refrigeration. Eat it straight from the refrigerator when you get home!
• simple. This is a three-step salad that's ready in less than half an hour.
• convenient. Make it from scratch or use store-bought salad mix or dressing to cut down on prep time.

what do you need

This dressing is packed with sweet, tangy, and vanilla flavors you're sure to love. Scroll to the recipe card at the bottom of the post for exact quantities.

For dressing

• Dijon Mustard – Use your favorite. Avoid American yellow mustard.
• Coarse mustard – Stone ground mustard also works.
• Apple cider vinegar – Do not use white vinegar as it is too strong. Red wine vinegar will also work.
• Raw honey—— If you wish, you can swap it out for agave nectar. Avoid using maple syrup as it is too smoky.
• Thyme – Use fresh or dried.
• garlic – Fresh garlic or garlic paste is my go-to.
• salt and pepper – Add them to taste.

For salad

• Lettuce- Make sure it's fresh and crispy.
• Chicken Thighs – You can also use boneless, skinless chicken breasts.
• salt and pepper – Kosher salt and fresh black pepper are best.
• avocado – It adds a lot of natural creaminess.
• Goat cheese – If you have feta cheese on hand, go for the feta cheese.
• Golden Nugget Team—— Sunflower seeds also work.
• Cherry Tomatoes – Avoid regular tomatoes as they are more fleshy.
• cucumber – I prefer Persian cucumbers because the seeds don't need to be removed.
• shallot – Chopped onions are a great substitute.

How to Make Chicken Avocado Salad

If you're using a rotisserie chicken, you can turn the chicken and avocado salad into a two-step recipe. Scroll to the bottom of the post to see the full recipe card.

• Make the dressing. Combine seasonings in a bowl and mix until smooth. Set it aside.
• Grilled chicken. Heat grill over medium-high heat. Season chicken on all sides with salt and pepper. Place chicken on grill. Cook 3-4 minutes per side or until no longer pink in center. Remove from heat and leave for 5 minutes. Slice it.
• Prepare salad. Place lettuce, chicken, avocado, goat cheese, capsicum, tomatoes, cucumber and red onion in a large bowl. Stir until well combined. Serve with honey mustard sauce and enjoy!

Tips and variations

This easy salad is a great dinner option to use up leftover protein and veggies.

• Use leftovers. chopped or minced Air Fryer Chicken Breasts or roast chicken Leftovers. Add them to this recipe to reduce food waste.
• Go to the store and buy it. If you don't have time to make your own condiments, choose your favorite low-sodium store-bought condiments.
• Change protein. use Maple Glazed Salmon, Garlic Herb Grilled Shrimpor Grilled Ribeye Steak instead of chicken.
• Add more crunch. Sprinkle salad with croutons, sesame seeds, or crunchy tortilla chips for extra crunch.
• Use mix. Replace half the lettuce with baby spinach or chopped kale. Store-bought salad mix also works.
• More vegetables. Add 1/2 cup chopped bell peppers, baby corn, or sweet peas to the salad for extra flavor.

Food recommendations

This chicken and avocado salad is an easy main dish. It can also be served as a side dish when served in small portions.paired with mine Honey Garlic Chicken or Garlic Parmesan Chicken.Pasta side dishes, try mine Pesto Pasta with Roasted Vegetables or Butternut Squash Bacon Pasta.If you would like more vegetarian side dishes to complete the meal, choose mine corn on the cob or Ham-wrapped asparagus.

How to Store Avocado Chicken Salad

Enjoy it straight from the refrigerator, the perfect summer treat!

• refrigerator: Store dressing and salad in separate airtight containers. The dressing will keep for 7 days and the salad for 3 days.

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