Chicken Avocado Salad: A Year-Round American Favorite

There’s nothing quite like a Chicken Avocado Salad that hits all the right notes—creamy, fresh, protein-packed, and endlessly versatile. Whether it’s a sunny summer day or a crisp winter afternoon, this Chicken Avocado Salad recipe will find its way into your rotation. It’s a staple in my kitchen, and for good reason

I first learned to make a version of this salad from my grandmother, who would sear the chicken just right, add a splash of olive oil, and toss it with whatever greens were in the garden. Over the years, I’ve added creamy avocado, a zesty dressing, and seasonal options to make it a favourite for both warm and cold months.

Let me show you how to bring this Chicken Avocado Salad to your table whether you’re planning a sunny brunch or a hearty, healthy winter dinner.

🕐 Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

🛒 Ingredients

Component	Ingredient	Quantity	Notes
Chicken	Boneless, skinless chicken breasts	2 pieces
	Olive oil	1 tablespoon	For cooking chicken
	Salt and pepper	To taste
	Garlic powder	1 teaspoon
	Smoked paprika (optional)	1 teaspoon	For a warm winter flavour
Salad Base	Mixed greens (spinach, arugula, or romaine)	6 cups
	Avocados	2 ripe, sliced
	Cherry tomatoes	1 cup	Halved
	Red onion	½, thinly sliced
	Corn	½ cup	Fresh (summer), grilled/frozen (winter)
	Crumbled feta or blue cheese (optional)	¼ cup	Optional topping
Dressing	Extra virgin olive oil	3 tablespoons
	Apple cider vinegar or lemon juice	1 tablespoon	Choose based on flavour
	Dijon mustard	1 teaspoon
	Honey	1 teaspoon	For a slight sweetness
	Salt and freshly ground black pepper	To taste	For seasoning

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional for a warm winter flavour)
• 6 cups mixed greens (spinach, arugula, or romaine)
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup corn (fresh in summer, grilled or frozen in winter)
• ¼ cup crumbled feta or blue cheese (optional)

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

🔪 Instructions

Step 1: Cook the Chicken

1. Pat chicken breasts dry. Season with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for about 5–7 minutes per side, until golden brown and fully cooked (internal temperature of 165°F) (source).
3. Remove from pan, let rest 5 minutes, then slice thinly against the grain.

Step 2: Prepare the Salad

1. In a large bowl, toss mixed greens, cherry tomatoes, red onion, and corn.
2. Add avocado slices and gently fold in.

Step 3: Make the Dressing

1. Whisk together olive oil, apple cider vinegar (or lemon juice), mustard, and honey until emulsified.
2. Season with salt and pepper to taste.

Step 4: Assemble

1. Top salad with sliced chicken and crumbled cheese (if using).
2. Drizzle dressing over the top just before serving and give everything a light toss.

🌞 Seasonal Twists

For Summer:

• Add grilled peaches or nectarines for sweetness.
• Use fresh corn on the cob, charred on the grill.
• Swap feta for goat cheese and top with a handful of fresh basil.

For Winter:

• Use baby kale or spinach for sturdier greens.
• Swap out cherry tomatoes for sun-dried tomatoes.
• Serve warm chicken directly on the salad for a comforting temperature contrast.

Why This Chicken Avocado Salad Works in Any Season

This Chicken Avocado Salad delivers a perfect balance of flavours and textures. The creamy avocado pairs beautifully with the tender, seasoned chicken breast, while crisp greens and juicy cherry tomatoes add refreshing contrast. Whether you’re hosting a summer barbecue or need a hearty winter lunch, this salad transitions effortlessly.

 Tips for the Best Chicken Avocado Salad

• Marinate for More Flavour: For extra juicy chicken, consider this expert-approved grilled chicken marinade guide from Serious Eats. It enhances the flavour without overpowering the freshness of the salad.
• Check Chicken Doneness: Ensure safety and perfect texture by using a meat thermometer. According to the USDA guidelines for poultry, chicken is safe to eat at 165°F.
• Keep Avocados Green: Oxidised avocado ruins presentation. Learn how to cut and store avocados properly to preserve freshness and colour.
• Summer Corn Tip: Use grilled corn on the cob for a smoky-sweet pop that complements the creaminess of the avocado beautifully.

 Serving Suggestions

• Pair with a refreshing cucumber lemonade or hot green tea.
• For a full meal, add roasted sweet potatoes or a side of couscous.
• Enjoy it alongside a sweet treat like these indulgent Cheesecake Stuffed Chocolate Cupcakes for dessert!

 You May Also Like

Here are a few more healthy and versatile dishes you might enjoy:

• Mediterranean Chickpea Salad
• Grilled Lemon Herb Chicken
• Avocado Toast with Poached Egg
• Zesty Quinoa Black Bean Bowl

This Chicken Avocado Salad isn’t just a meal—it’s a lifestyle staple. Whether you’re looking for a quick summer lunch or a comforting winter dinner, it’s an easy, nutritious option that keeps you energised and satisfied. I hope it becomes a go-to in your home as it has in mine.

Have you tried it? Share your twists—maybe you added mango or used grilled tofu instead. I’d love to hear how you made it your own!