Spice up your lunch this week with this Cilantro-Lime Grilled Chicken Avocado Salad! Grilled adobo seasoned chicken is chopped and tossed with jalapeños, avocado, cilantro, lime juice and greek yogurt. Serve with tortilla chips or in a wrap in a tortilla or lettuce leaf. Serves 4 to 6 depending.

Cilantro-Lime Grilled Chicken Avocado Salad

Hands down our favorite lunch this summer!

A delicious grilled chicken salad with jalapeños, avocado, cilantro and lime – made lighter with greek yogurt. I mean, what’s not to love? I usually will make this on Sunday and proceed to eat all week long. Not only is it healthy, but flavorful and SO simple.

My favorite way to serve this salad is either with Siete chips or tucked in a whole grain wrap with a few shakes of Tapatio.

Cilantro-Lime Grilled Chicken Avocado Salad

Light and fresh, and did I mention?.. good for you too!

ingredients for Cilantro-Lime Grilled Chicken Avocado Salad

To Make This Cilantro Lime Grilled Chicken Avocado Salad You Will Need:

  • adobo seasoning
  • paprika
  • black pepper
  • olive oil
  • boneless skinless chicken breasts
  • red onion
  • jalapeno
  • cilantro
  • greek yogurt
  • chili powder
  • kosher salt
  • lime juice
  • avocado

spices and oil in bowl

In a mixing bowl, measure and add; 1 tablespoon adobo seasoning, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper. To that, add 1 tablespoon extra light olive oil.

combined spices and oil

Stir to combine.

thin-cut chicken breasts tossed in spice mixture.

Add in 1 to 1 and 1/4 pounds boneless, skinless chicken breasts. Use tong to toss and coat the chicken in the spice mixture.

Preheat your grill to 500°. Once hot, grill the chicken for 7 to 8 minute or until fully cooked and no longer pink.

grilled chicken breasts

Once cooked, remove the chicken and let cool/rest for about 10 minutes or so before giving it a fine chop.

chopped grilled chicken, onion, cilantro and jalapeno in bowl.

Add the chopped chicken to a bowl with 1/3 cup finely diced red onion, 1 diced jalapeño (remove seeds for less heat) and roughly 2 tablespoons chopped fresh cilantro.

greek yogurt and chili powder in bowl.

Then measure and add 1/3 cup plain nonfat greek yogurt, 3/4 teaspoon chili powder and salt to taste (I use about 3/4 teaspoon).

add in fresh squeezed lime juce

Squeeze in the juice of 1/2 to 1 full lime – you can do this to taste.

toss to combine

Toss to combine.

avocado added to chicken salad mixture

Lastly, add in 1 large diced avocado

gently toss to combine

Carefully mix the avocado into the chicken salad. I like to add the avocado last so it keeps its shape. Taste and add more salt or lime juice as desired.

Cilantro-Lime Grilled Chicken Avocado Salad

Serve immediately with tortilla chips…

Cilantro-Lime Grilled Chicken Avocado Salad

Or into a healthy wrap with crisp lettuce for extra crunch. Add hot sauce, salsa or shredded Mexican cheese if desired.

Cilantro-Lime Grilled Chicken Avocado Salad

STORING THIS CHICKEN SALAD:

Transfer remaining Cilantro-Lime Grilled Chicken Avocado Salad to a bowl.

Cilantro-Lime Grilled Chicken Avocado Salad

Press plastic wrap closely to the salad and press to remove and block as much air as possible. This will keep it green and fresh longer.

Cilantro-Lime Grilled Chicken Avocado Salad

Cover tightly and refrigerated up to 4 days.

Cilantro-Lime Grilled Chicken Avocado Salad

Enjoy! And if you give this Cilantro-Lime Grilled Chicken Avocado Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cilantro-Lime Grilled Chicken Avocado Salad

Cilantro-Lime Grilled Chicken Avocado Salad
Yield: Serves 6 (1/2 cup per serving)

Cilantro-Lime Grilled Chicken Avocado Salad

Spice up your lunch with this Cilantro-Lime Grilled Chicken Avocado Salad! Grilled adobo seasoned chicken is chopped and tossed with jalapeños, avocado, cilantro, lime juice and greek yogurt. Serve with tortilla chips or in a wrap in a tortilla or lettuce leaf.

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

FOR THE CHICKEN:

  • 1 tablespoon adobo seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra light olive oil
  • 1 and 1/2 pounds thin-cut boneless skinless chicken breasts

FOR THE SALAD:

  • 1/3 cup finely diced red onion
  • 1 medium jalapeno, finely diced (seeds and ribs removed for less heat)
  • 2 tablespoons chopped cilantro
  • 1/3 cup plain nonfat greek yogurt
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon kosher salt, ,more or less to taste
  • 1/2 to 1 whole lime, juiced (to taste)
  • 1 large avocado, chopped

Instructions

MAKE THE CHICKEN:

  1. Preheat your grill to 500°.
  2. In a medium bowl, combine adobo, paprika, black pepper and oil. Stir to combine. Add thin cut chicken breast and toss to coat.
  3. Once the grill has preheated, grill the chicken 3 to 4 minutes a side or untill fully cooked and no longer pink.
  4. Transfert grilled chicken to a cutting board and allow the chicken to rest 5 minutes before finely chopping.

MAKE THE SALAD:

  1. In a large mixing bowl combine; chopped chicken, red onion, jalapeño, cilantro, greek yogurt, chili powder, salt, lime juice - to taste and toss to combine.
  2. Lastly add in the diced avocado, gently toss to combine and taste adding more salt or lime juice as needed.
  3. Serve as is with tortilla chips or in a healthy wrap or large outer romaine leaf.

STORE THE SALAD:

  1. To store, transfer remaining salad to a bowl. Press plastic wrap closely to the salad to remove and block as much air as possible.
  2. Cover tightly and refrigerated up to 4 days.

Nutrition Information:

Yield:

6

Serving Size:

1/2 cup

Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 278mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 14g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.