How do I keep the avocado from browning in the salad?

Toss diced avocado in a little lemon juice from the dressing before adding it to the bowl. Serve immediately, or store it separately in an airtight container.

What can I use instead of romaine lettuce?

Mixed greens, butter lettuce, or arugula all work. Arugula adds a peppery kick, while butter lettuce offers a softer texture.

Can I make this salad ahead of time?

You can prep components up to 1 day ahead — cook and slice the chicken, chop veggies (except avocado), and store dressing separately. Add avocado and dressing just before serving.

How do I know when the chicken is fully cooked without a thermometer?

Cut into the thickest part — the juices should run clear and no pink should remain. The meat should feel firm to the touch but yield slightly.

Home / Recipes / california / Chicken And Avocado Salad

californiaEasynon vegetariangluten freedairy freenut free

Chicken And Avocado Salad

RATING

4.4/5(135)

TASTE SCORE

8/10

Tender, juicy grilled chicken breast sliced over a bed of crisp greens, creamy avocado, sweet cherry tomatoes, and crunchy cucumber. Tossed in a bright lemon-herb dressing, this salad is refreshing, satisfying, and ready in under 30 minutes.

PREP

15m

COOK

12m

SERVES

1 CUP

392 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Season the chicken breasts.
1.Pat 400g chicken breasts dry with paper towels.
2.Drizzle with 1 tbsp olive oil, then season both sides with 0.25 tsp salt and 1 pinch black pepper.
3.Rub evenly and let rest at room temperature for 10 minutes.
TIPBringing chicken to room temperature ensures even cooking and a juicy center.
grill · ~15 min
Grill the chicken until golden and cooked through.
1.Heat a grill pan over medium-high heat until very hot.
2.Place chicken breasts on the grill and cook for 6 minutes per side, until internal temperature reaches 165°F (74°C).
3.Transfer to a cutting board and rest for 5 minutes before slicing.
TIPDon't press the chicken with a spatula while grilling — it squeezes out the juices.
mix · ~2 min
Whisk the lemon-herb dressing.
1.In a small bowl, combine 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 pinch dried oregano, and 0.25 tsp salt.
2.Whisk until emulsified and set aside.
prep · ~5 min
Prepare the salad vegetables.
1.Chop 200g romaine lettuce into bite-sized pieces.
2.Dice 1 cucumber, halve 200g cherry tomatoes, and thinly slice 1 small red onion.
3.Dice 2 ripe avocados just before serving to prevent browning.
TIPToss avocado in a little lemon juice to keep it bright green if not serving immediately.
assemble · ~3 min
Assemble the salad bowls.
1.Divide the chopped romaine among four bowls.
2.Top evenly with cucumber, cherry tomatoes, red onion, and diced avocado.
3.Slice the rested chicken breast against the grain and arrange over each bowl.
4.Drizzle the lemon-herb dressing over everything just before serving.
TIPSlice chicken against the grain for the most tender bite.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the seasoned chicken rest at room temp for 10 minutes before grilling for even cooking.
2
Use a grill pan or outdoor grill preheated to medium-high to get nice char marks without drying out the chicken.
3
Rest the cooked chicken for 5 minutes before slicing to keep it juicy and tender.
4
Slice the rested chicken against the grain — this shortens muscle fibers for a more tender bite.
5
Dice the avocado just before assembling and toss it in a little lemon juice to delay browning.
6
Taste the dressing before pouring; adjust salt or lemon to balance acidity and seasoning.
7
Store leftover salad components separately — dress only what you'll eat to keep greens crisp.