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Overhead view of a bowl of avocado chicken salad.

Chicken Avocado Salad

4.75 from 4 votes
Created by Mariam E.
If you’re looking for a healthy and delicious salad that’s far from boring, then you’ll love this Chicken Avocado Salad! It’s perfect as a light but filling lunch or as a side dish to share. It’s packed with protein from the chicken and the creamy avocados are the perfect source of healthy fat! 
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 2 servings


  • 2 large avocados peeled and cubed
  • 1 cup grape tomatoes halved
  • ¼ cup red onion petite diced
  • ½ cup red bell pepper petite diced
  • ½ small jalapeño pepper petite diced
  • 2 tbsps. lemon juice
  • 2 tbsps. olive oil
  • ½ tsp. salt or more to taste


  • 1 lb. chicken tenderloins
  • 3 tbsps. lemon juice
  • ½ tsp. salt
  • 1 tsp. black pepper fresh ground
  • 2 cloves garlic mined
  • 1 tbsp. chili seasoning
  • 1 tsp. paprika
  • ½ tsp. cumin powder
  • 1 tbsp. olive oil for frying


  • Dice the veggies and set aside in a bowl.
  • Marinate the chicken with the chicken ingredients.
  • In a large skillet, add 1 tbsp. of olive oil and bring over medium heat. Pan sear the chicken until fully cooked, about 4-5 minutes on each side.
  • Transfer the chicken tenders to a bowl and allow to rest for 5 minutes and then cube them.
  • To the bowl with the veggies in it, add the salt, lemon juice and olive oil. Mix together combine well. Then add in the cubed chicken and avocado. Toss together with the veggies.
  • Serve and enjoy.


  • You can make this easy avocado chicken salad even faster by preparing the chicken ahead of time. You can also use rotisserie chicken to skip making the chicken altogether.
  • If you don’t have lemon, you can use lime instead.
  • I do not recommend using bottled lemon juice as it tastes less bright than fresh and can have a slightly bitter aftertaste to it.
  • If you’d like to make this recipe ahead of time, I recommend putting everything together but the avocado. Add the avocado when you’re ready to eat it.
  • Make sure everything is diced into small similar sized pieces so you can have a bit of everything in every bite.


Calories: 865kcal | Carbohydrates: 36g | Protein: 56g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1250mg | Potassium: 2465mg | Fiber: 20g | Sugar: 8g | Vitamin A: 7141IU | Vitamin C: 114mg | Calcium: 105mg | Iron: 6mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.