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Cilantro-Lime Grilled Chicken Avocado Salad

Cilantro-Lime Grilled Chicken Avocado Salad

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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.
Course Salads
Cuisine Tex Mex
Keyword avocado salad, chicken avocado salad, cilantro lime chicken salad, grilled chicken salad
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 6 servings
Calories 155
Author Laurie McNamara

Ingredients

FOR THE CHICKEN:

  • 1 tablespoon adobo seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil extra light
  • pounds boneless skinless chicken breast halves

FOR THE SALAD:

  • 1/3 cup finely diced red onion
  • 1 medium jalapeño finely diced (seeds and ribs removed for less heat)
  • 2 tablespoons cilantro chopped
  • 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:

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

MAKE THE SALAD:

  • 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.
  • Lastly add in the diced avocado, gently toss to combine and taste adding more salt or lime juice as needed.
  • Serve as is with tortilla chips or in a healthy wrap or large outer romaine leaf.

STORE THE SALAD:

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

Nutrition

Serving: 1/2 cup | Calories: 155kcal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 278mg | Fiber: 3g | Sugar: 2g