Fresh, creamy, and full of flavor, this Chicken Salad with Avocado Dressing is a satisfying, protein-packed meal that feels indulgent but is incredibly good for you.
Table of Contents
Table of Contents
A Refreshing Salad That Eats Like a Meal
There’s something about a cold, creamy salad on a warm afternoon that just hits right. I remember the first time I made this Chicken Salad with Avocado Dressing—it was one of those days when it was too hot to cook anything heavy, but I still wanted something filling and nourishing. I had a ripe avocado, some chicken breasts in the fridge, and a craving for something fresh but flavorful. What came together was a vibrant, satisfying dish that has now become a weekly staple in our house.
The Chicken Salad with Avocado Dressing isn’t your basic salad. It’s layered with smoky, spice-rubbed chicken, sweet bursts of corn and cherry tomatoes, crisp lettuce, and a dreamy avocado dressing that tastes like guacamole in salad form. What I love about this Chicken Salad with Avocado Dressing is that it’s not only incredibly delicious but also quick to put together, making it perfect for lunch, dinner, or even meal prep for the week. The balance of textures and flavors hits every note—from creamy to crisp, tangy to savory.
Whether you’re following a lighter eating plan or just want something that feels indulgent without being heavy, this Chicken Salad with Avocado Dressing recipe delivers. You’ll love how the avocado dressing brings it all together—no mayo, no preservatives, just real, wholesome flavor.
If this type of fresh-yet-satisfying salad is your thing, you should also check out the protein-packed Chicken Caesar Pasta Salad for another hearty twist or try a lightened-up classic like this Zucchini Noodle Chicken Alfredo that swaps pasta for spiralized veggies.
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Chicken Salad with Avocado Dressing (Creamy, Healthy & Packed with Flavor)
Chicken Salad with Avocado Dressing is a creamy, protein-packed salad with smoky chicken, crisp veggies, and a flavorful avocado lime dressing.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
Avocado Dressing:
1/2 large or 1 small ripe avocado
1 garlic clove, minced
2 tbsp diced red onion
1/4 cup cilantro
1/2 tbsp olive oil (optional)
1 tbsp plain low fat yogurt
3 tbsp lime juice
3–5 tbsp low fat milk
1/4 tsp onion or garlic powder
1/2 tsp salt
Black pepper
Chicken:
5–7 oz boneless skinless chicken breast
1 tbsp olive oil
Spice Rub:
1 tsp smoked paprika
1/4 tsp each onion powder, garlic powder, cayenne pepper, salt
2 tbsp plain flour
Black pepper
Salad:
1/2 cup diced red onion
1 corn, steamed, kernels removed
3/4 cup cherry tomatoes, halved
5 cups chopped lettuce
Instructions
1. Place avocado dressing ingredients in a food processor and blend until smooth. Adjust milk for consistency.
2. Mix spice rub ingredients on a plate.
3. Slice chicken into thin steaks, coat in spice rub.
4. Heat oil in a skillet over high heat. Sear chicken on both sides until golden brown.
5. Remove and rest for 5 minutes, then slice thickly.
6. Arrange lettuce, tomatoes, corn, and onion on a platter.
7. Add sliced chicken and drizzle with avocado dressing. Serve immediately.
Notes
For a thicker dip-style dressing, reduce milk. Dressing keeps in the fridge for up to 3 days.
Great as a sandwich spread or dip for veggies. Make extra and enjoy it all week!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Ingredients & Substitutions That Work
What makes this chicken salad so satisfying
This Chicken Salad with Avocado Dressing isn’t just about tossing random veggies in a bowl—it’s built for flavor and texture. At the heart of it is the spice-rubbed chicken. Instead of bland, boiled meat, we’re using paprika, garlic powder, onion powder, cayenne, and a bit of flour to create a lightly crusted, smoky finish when seared. It’s the kind of seasoning that sticks and adds just enough kick without overpowering the rest of the salad.
Then there’s the Chicken Salad with Avocado Dressing freshness factor: chopped romaine or iceberg lettuce offers a crisp base, while the juicy burst from halved cherry tomatoes and sweet corn kernels makes every bite pop. Diced red onion brings crunch and sharpness. It’s a layered experience—savory chicken, sweet veg, crisp greens, and creamy dressing all coming together.
Here’s a quick substitution guide to keep the Chicken Salad with Avocado Dressing recipe flexible:
| Ingredient | Swap Option |
|---|---|
| Chicken Breast | Thighs, rotisserie chicken, or tofu strips |
| Cherry Tomatoes | Grape tomatoes or diced Roma |
| Corn Kernels | Frozen or canned corn (drained) |
| Lettuce | Spinach, arugula, or chopped kale |
How to build the perfect avocado dressing
Now for the real star—the avocado dressing. My personal favorite part of this Chicken Salad with Avocado Dressing recipe. It’s made in a food processor using ripe avocado, garlic, lime juice, red onion, cilantro, a touch of yogurt, and milk to thin it out. What you get is a creamy, tangy, slightly garlicky dressing that clings beautifully to every ingredient.
No mayo here. And unlike buttermilk dressings, this version stays rich and green, thanks to the pureed cilantro and avocado. Adjust the milk to get the consistency you want. Thick for dipping? Use less. Pourable for tossing? Use more. It’s your salad, your call.
And if you love meals that combine rich textures with light, wholesome ingredients, try the family-favorite Cheesy Ground Beef and Zucchini Casserole or spice things up with this Tex-Mex Chicken and Zucchini Recipe—both are big on flavor and easy to prep just like the Chicken Salad with Avocado Dressing.
Step-by-Step Prep with Tips for Best Results
Get that golden sear on your chicken
One of the best parts of this Chicken Salad with Avocado Dressing is the smoky, juicy chicken breast—and nailing the sear makes all the difference. Start by slicing your boneless, skinless chicken breast diagonally into thin steaks. This helps it cook evenly and quickly while absorbing more of that flavorful spice rub.
The spice rub, a mix of smoked paprika, garlic powder, onion powder, cayenne, and flour, creates a crust-like texture without needing breadcrumbs. Dust both sides generously, then cook in a hot skillet with a tablespoon of olive oil. High heat is key: it browns the surface fast, locking in the juices. Cook each side for 2–3 minutes until deep golden and crisp at the edges. Then, let the chicken rest for five minutes before slicing thickly—this keeps it juicy and tender.
Assemble your salad like a pro
While your chicken rests, it’s time to build the salad. Start with a bed of chopped lettuce (romaine or crisp iceberg), then scatter the red onion, sweet corn, and cherry tomatoes. You can mix it in a large bowl or layer it directly on a serving platter if you want that “wow” factor.
Now comes the big decision—do you toss it all together with the dressing or drizzle it over the top? For meal prep, keep them separate. For dinner guests, a generous drizzle over the arranged salad is visually stunning. Either way, every bite will burst with texture and flavor.
Once your chicken is sliced, lay it right on top or off to the side of the salad. Spoon over a little extra dressing, a crack of pepper, and maybe a sprinkle of extra cilantro.
If you’re looking for a cozy bake next, this high-protein Zucchini Cottage Cheese Bake is a must-try. And if you’re all about creamy sauces, don’t miss the vibrant Creamy Zucchini Pasta Sauce—it’s a delicious companion to light summer meals like this salad.
Storage, Variations & How to Serve It
Leftovers, lunch boxes, and next-day uses
One of the best things about this Chicken Salad with Avocado Dressing is how well it holds up as leftovers—if you store it right. To keep things fresh, store the salad and avocado dressing separately. The dressing tends to thicken in the fridge, so give it a quick stir and add a splash of milk or lime juice before using it again.
Store the cooked chicken in an airtight container in the fridge for up to 4 days. It’s perfect for building lunch bowls, wraps, or quick tacos. The salad veggies should be stored dry in a separate container to maintain their crispness. This way, you can throw together a fresh-tasting salad in under 5 minutes, even days later.
The avocado dressing doubles as a dip for raw veggies, a sandwich spread, or even a topping for grilled fish or steak. Trust me, it’s that good—you’ll be looking for excuses to use it.
Customize it for your taste and diet
This Chicken Salad with Avocado Dressing recipe is already naturally gluten-free and full of healthy fats, but it’s incredibly easy to adapt further. Going dairy-free? Just swap the yogurt for unsweetened coconut yogurt or use extra lime juice and olive oil in the dressing. Want more protein? Add a hard-boiled egg or some cooked quinoa on top.
For a chunkier texture, fold diced avocado into the salad along with the creamy dressing. You can even grill the corn for a smoky, caramelized finish. Another great twist? Swap out the chicken for grilled shrimp or blackened tofu for a vegetarian version.
For more ways to turn summer vegetables into hearty meals, check out this cozy Mediterranean Chicken Zucchini Bake or the comforting Baked Zucchini and Cheese—they’re full of flavor and perfect for busy weeknights.
FAQs About Chicken Salad with Avocado Dressing
Can you put avocado in chicken salad?
Yes, and it’s a game changer. Avocado adds creamy texture, healthy fats, and a mild flavor that pairs beautifully with chicken. You can mash it directly into the salad or, like this recipe, blend it into a delicious dressing.
Do chicken and avocado go together?
Absolutely. Chicken’s mild, lean flavor complements the richness of avocado. Together, they make a balanced, satisfying meal that’s both nutritious and filling.
Can you use avocado in salad dressing?
Definitely. When blended with lime juice, Greek yogurt, garlic, and seasonings, avocado becomes the base for a velvety, flavorful dressing that feels indulgent but is actually healthy.
Conclusion
This Chicken Salad with Avocado Dressing is everything you want in a meal—it’s fresh, filling, and bursting with flavor. From the smoky spice-rubbed chicken to the creamy, dreamy avocado dressing, every element works together to create a salad that doesn’t feel like a compromise. It’s the kind of dish you’ll crave again and again—whether for a quick weeknight dinner, a make-ahead lunch, or a casual get-together.
And don’t forget: that avocado dressing is good on everything. So make extra. Trust me.
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