Avocado-Lime Cilantro Chicken Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, no-cook salad featuring grilled chicken, creamy avocado, and zesty lime dressing – perfect for a light yet satisfying lunch. This mexican-inspired keto (high protein) ready in about 22 minutes pairs boneless chicken breasts, large, diced avocado, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.6 (8 ratings) Prep: 10 min Cook: 12 min Serves 2 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a skillet over medium heat, add chicken, and cook for 6 minutes per side until internal temperature reaches 165°F.
  2. Step 2: Remove chicken from skillet, let rest for 5 minutes, then slice thinly.
  3. Step 3: In a large bowl, combine 1 large diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup finely chopped cilantro.
  4. Step 4: Whisk together 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to make dressing.
  5. Step 5: Add sliced chicken to avocado mixture, then pour dressing over and toss gently until evenly coated.
  6. Step 6: Divide 3 cups mixed greens between plates, top with avocado-chicken salad, and serve immediately.

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Frequently asked questions

How long does Avocado-Lime Cilantro Chicken Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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-Lime Cilantro Chicken Salad?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Avocado-Lime Cilantro Chicken Salad?

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-Lime Cilantro Chicken Salad 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-Lime Cilantro Chicken Salad high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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