Avocado-Cilantro Chicken Salad with Lime
Creamy avocado and fresh cilantro tossed with grilled chicken for a refreshing keto salad packed with healthy fats. This mexican-inspired keto (high-protein, vegetarian) ready in about 20 minutes pairs chicken breast, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz chicken breast
- 1/2 avocado
- 1/4 cup fresh cilantro
- 1 tbsp lime juice
- 1 tsp olive oil
- 1/2 tsp lime zest
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Season 4 oz chicken breast with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium-high heat until shimmering. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F. Let rest for 2 minutes, then slice thinly.
- Step 2: Dice 1/2 avocado and place in a bowl. Add 1 tbsp lime juice, 1/2 tsp lime zest, and 1/4 cup chopped fresh cilantro. Mash gently with a fork until mostly smooth but still slightly chunky.
- Step 3: Gently fold sliced chicken into the avocado mixture until evenly combined. Season with additional salt and pepper if needed, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Cilantro Chicken Salad with Lime take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Cilantro Chicken Salad with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Avocado-Cilantro Chicken Salad with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Cilantro Chicken Salad with Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Cilantro Chicken Salad with Lime high-protein?
Yes — this recipe is tagged high-protein, vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to keto dish. We make it weekly.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
