Chicken salad is probably the most prepared type of salad out there. There are a ton of ways to make a good chicken salad but in this recipe, I’m making avocado based chicken salad.
This Chicken Avocado Salad is very filling but still feels light at the same time. It’s a best type of meal to have for avoiding your sluggish afternoon.
Please also check my Juicy Garlic Chicken and Teriyaki Chicken chicken recipes for more tasty recipes.
Should I use chicken breast or thigh fillet?
While you could make this chicken salad using either of them, I prefer to use chicken breast. It is because chicken breast contains less fat. It is also easier to cut the chicken breast to desirable sizes which helps to make the salad look great.
TABLE OF CONTENTS
Why I love this recipe
- Fewer ingredients. Apart from chicken breast and avocado, you can customize it with your choice of veggies.
- Low saturated fat. I’m using chicken breast to keep the saturated fat minimal.
- Retains energy level. You won’t feel sluggish after having this meal in the afternoon.
- Impressive. It’s almost guaranteed that your friends and family with find this dish appealing.
Protein and calories
This Chicken Avocado Salad is super rich in protein, healthy fats, some complex carbohydrates, and fiber. It is a perfect balance of nutrients that can keep one feeling full and energetic throughout the day.
One serve of this salad has about 46g of protein and 500 calories. It’s a sure way to meet your protein requirement even after an intense workout.
Ingredients needed
- Chicken breast. It’s the leanest part of chicken with high quality protein.
- Avocado. Get the fairly ripe one.
- Greek yogurt. Best to use creamy looking full cream Greek yogurt that is less watery.
- Cornstarch. It coats the chicken so it won’t be dry.
- Lettuce and cherry tomatoes.
- Seeds. I’m using pumpkin seeds and sunflower seeds.
How to make Chicken Avocado Salad
This is an overview of how to make this recipe. Full ingredients & instructions with step-by-step photos are in the recipe card below.
Coating the chicken
- Put chicken pieces in a large bowl. Add cornstarch, yogurt and all other spices and mix well.
Cooking
- Get a large pan, put on the high heat and oil it. Put the chicken in by spreading evenly. Make sure there’s no overlapping. Basically, all the chicken pieces should touch the pan surface.
- Cook for 3 to 4 minutes on each side without stirring.
- Then stir slowly for a minute or two to get it cooked evenly from all sides.
Mixing
- Take the chicken out in a large mixing bowl. Add all the veggies and then mix them. Squish a lemon for some extra kick.
Serving
- Put the salad in a serving bowl and sprinkle all the nuts and seeds on top. Enjoy the delicious salad.
Recipe tips
- Sprinkle with some pomegranate seeds for the fruity flavour and extra crunchiness.
- Do not overcook the chicken to avoid getting it dry.
- Don’t use too much yogurt or too thin yogurt as the chicken will get too watery and takes more time to get cooked.
- You can replace seeds with some nuts or even have them both. Peanut, almond, and cashew are great options.
Variations
- You can also use grilled chicken or bbq chicken instead.
- You can replace lettuce with steamed beans and broccoli if you like.
Storage instructions
- To store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to 3 months.
- Reheating: Microwave leftovers in 30-second intervals. Simply get it to the warm room temperature. Do not make it hot.
Frequently asked questions
According to USDA, raw chicken breast has 22.5g of protein per 100 grams which makes it one of the best protein sources.
Recipe card
Chicken Avocado Salad (Easy)
Ingredients
- 400 g chicken breast
- 2 tbsp yogurt
- 1 tbsp cornstarch
- 1 tsp pepper
- ½ tsp chilli flakes
- ½ tsp paprika
- 1 piece avocado
- 2 cup lettuce
- ½ cup cherry tomatoes
- 1 tbsp olive oil
- 2 tsp salt
- 1 slice lemon
Instructions
- Cut chicken breast into small pieces. Put in a large bowl. Add all the spices and yogurt.400 g chicken breast, 2 tbsp yogurt, 1 tbsp cornstarch, 1 tsp pepper, ½ tsp chilli flakes, ½ tsp paprika, 2 tsp salt
- Heat up a pan and put the olive oil.1 tbsp olive oil
- Put the chicken spreading evenly and let it cook on one side for for about 4 minutes.
- Turn them over and cook again for 4 more minutes. Then stir well let it cook on all sides for a few minutes.
- Put the cooked chicken in a mixing bowl. Add the vegies and squish the lemon. Give it a good mix.1 piece avocado, 2 cup lettuce, ½ cup cherry tomatoes
- Put the salad in serving bowls. Sprinkle with some seeds and nuts of your choice.
Notes
Nutrition
*Originally published on May 2023, updated on Jul 2025.
