Zesty Chicken Avocado Salad
"A refreshing and vibrant salad featuring tender pan-seared chicken breast, creamy avocado, crisp red onion, and a bright lime-cilantro vinaigrette. It's a quick, healthy, and satisfying meal perfect for a light lunch or dinner."
Ingredients
All Steps
- 1
Season chicken breast with 1/4 tsp salt and 1/8 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until cooked through and golden brown. Let it rest for a few minutes, then dice into bite-sized pieces.
- 3
While chicken cooks, dice avocados and finely chop red onion and cilantro. If using, halve the cherry tomatoes.
- 4
In a small bowl, whisk together the juice of one lime, 1 tbsp olive oil, the remaining 1/4 tsp salt, and 1/8 tsp black pepper for the vinaigrette.
- 5
In a large bowl, combine the diced chicken, avocado, red onion, cilantro, and cherry tomatoes (if using).
- 6
Pour the lime-cilantro vinaigrette over the salad and toss gently to combine.
- 7
Serve immediately, optionally over a bed of mixed greens.