If you’re craving a meal that’s both wholesome and delicious, this Healthy Avocado Chicken Salad is an ideal choice. It combines tender, juicy halal chicken with creamy avocado and crisp, fresh vegetables—all tossed in a zesty, homemade dressing. Low in carbs but rich in protein, healthy fats, and fiber, this salad is perfect for anyone aiming to eat clean without sacrificing flavor or satiety.
Whether you need a quick lunch, a protein-packed dinner, or a meal prep option, this salad fits the bill. It’s easy to customize and simple to prepare, making it a versatile addition to your healthy eating routine.
Why You’ll Love This Avocado Chicken Salad
- Balanced Nutrition: Lean chicken breast supplies high-quality protein, while avocado provides heart-healthy monounsaturated fats. Fresh vegetables add fiber and antioxidants, creating a well-rounded meal.
- Filling and Refreshing: Creamy avocado and protein-rich chicken keep you satisfied, while the fresh veggies add a crisp, refreshing bite.
- Quick and Easy: With minimal ingredients and about 30 minutes total prep and cooking time, this salad is perfect for busy days.
- Halal-Friendly: Made with halal-certified chicken, it respects dietary guidelines without compromising taste.
- Customizable: Swap or add veggies, herbs, or dressings to tailor the salad to your preferences.
- Low-Carb & High-Protein: Ideal for those watching carbs or boosting protein intake.
Ingredients
For the Salad:
- 2 boneless, skinless halal chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika (optional)
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 cup mixed greens (spinach, arugula, or romaine)
- 1 small bell pepper (red, yellow, or orange), diced
- ¼ cup fresh cilantro or parsley, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or agave syrup (optional)
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
- Salt and pepper, to taste
Instructions
1. Cook the Chicken:
- Season the chicken with olive oil, salt, pepper, and paprika (if using).
- Heat a skillet or grill pan over medium heat. Cook chicken breasts for 6–7 minutes per side until golden and fully cooked (internal temp 165°F/74°C). For grilling, cook 4–5 minutes per side.
- Remove from heat and let rest for 5–10 minutes before slicing.
2. Prep the Salad:
- While the chicken rests, dice the avocado, halve the cherry tomatoes, dice the cucumber and bell pepper, slice the red onion, and chop the fresh herbs. Combine with mixed greens in a large bowl.
3. Make the Dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, oregano, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
4. Assemble:
- Slice the rested chicken into strips or cubes and add to the salad bowl.
- Gently fold in the diced avocado and drizzle with dressing. Toss carefully to avoid mashing the avocado.
5. Serve:
- Enjoy immediately as a light meal, or pair with whole-grain bread, quinoa, or brown rice for extra substance.
Tips and Variations
- Avoid Overmixing: Toss gently to keep avocado chunks intact.
- Season Generously: Well-seasoned chicken makes a big difference in flavor.
- Fresh Herbs: Cilantro or parsley brighten the salad; try basil or mint for a twist.
- Customize Veggies: Add corn, radishes, or roasted sweet potatoes to vary textures and flavors.
- Spice it Up: Add chili flakes or jalapeños for heat.
Try These Variations:
- Tropical Mango & Chicken Salad
- Mediterranean style with feta and olives
- Chicken and bacon (halal turkey bacon) for crunch
- Spinach and strawberry combo
- Crispy breaded chicken instead of grilled
- Sweet potato chunks for extra fiber
- Asian-inspired with sesame ginger dressing and edamame
- Pineapple and avocado for a tropical flair
- Buffalo sauce for a spicy kick
- Low-carb with kale or lettuce base instead of tomatoes and cucumbers
Storage and Meal Prep
- Store salad and dressing separately in airtight containers in the fridge for 1–2 days.
- To prevent avocado browning, sprinkle with lemon juice before storing or add avocado fresh just before serving.
- Chicken can be cooked and frozen ahead for convenience, but avocado is best fresh.
FAQs
Can I use chicken thighs?
Yes, thighs are juicier and flavorful—just ensure they’re fully cooked.
Is there a vegetarian version?
Swap chicken for grilled tofu, tempeh, or chickpeas for plant-based protein.
How to keep avocado from browning?
Add lemon or lime juice, and add avocado close to serving time.
Can I make dressing ahead?
Yes, store in fridge for up to a week, shake before use.
What if I use store-bought dressing?
It works, but homemade gives fresher flavor and better nutrition.