Chicken Salad with Avocado and Cilantro Lime Dressing

Ingredients

• 2 chicken breasts (boneless and skinless, cut into cubes or strips)
• 1 tbsp olive oil (for cooking the chicken)
• salt (to taste)
• black pepper (to taste)
• 1 cabeza romaine lettuce (chopped)
• 1 avocado (sliced or cubed)
• 1 cup sweet corn (cooked or canned, drained)
• 1 cup cherry tomatoes (halved)
• 0.25 cup red onion (finely chopped)
• 0.25 cup fresh cilantro (chopped for the dressing)
• 2 tbsp lime juice (fresh)
• 3 tbsp extra virgin olive oil (for the dressing)
• 1 tsp honey (optional, to balance the acidity)

Steps

1. 1

   Season the chicken breast pieces with salt and pepper to taste.

2. 2

   Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through, approximately 5 to 7 minutes. Remove from heat and let rest.

3. 3

   In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, lime juice, chopped cilantro, honey (if using), salt, and pepper. Emulsify well with a whisk or a fork.

4. 4

   In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, red onion, and avocado.

5. 5

   Add the cooked chicken to the salad base.

6. 6

   Pour the cilantro lime dressing over the salad just before serving and toss gently to coat all ingredients.

Notes

For an extra touch, you can add crumbled feta cheese or crushed tortilla chips for texture. If preparing the salad in advance, add the avocado and dressing at the last minute to prevent browning or the lettuce from getting soggy.

Nutrition per serving

• salad
• lunch
• dinner
• healthy
• chicken
• avocado
• gluten-free
• easy