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Chicken and Avocado Salad with Lime Yogurt Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 2 large chicken breasts, cooked and sliced
  • 2 ripe avocados, diced
  • 4 cups mixed salad greens (spinach, arugula, romaine, or your choice)
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 cucumber, diced
  • ½ cup corn kernels (optional)
  • ¼ cup fresh cilantro or parsley, chopped
  • For the Lime Yogurt Dressing
  • ½ cup plain Greek yogurt
  • Juice and zest of 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

Instructions
 

  • Prepare Chicken: Season chicken breasts with salt, pepper, and optional paprika or cumin. Heat a skillet over medium heat with 1 tablespoon olive oil. Cook chicken for 6–7 minutes per side until fully cooked (internal temperature 165°F / 74°C). Remove from heat, let rest 5 minutes, then slice into strips or cubes.
  • Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, salt, and black pepper until smooth.
  • Prepare Salad Base: In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and corn (if using). Add diced avocado and chopped herbs.
  • Assemble Salad: Place sliced chicken on top of the salad. Drizzle the lime yogurt dressing evenly over the salad. Toss gently to combine, keeping avocado intact.
  • Serve: Divide salad into individual bowls or plates. Garnish with extra lime zest, cilantro, or a sprinkle of toasted nuts if desired.