Avocado-Orange Chicken Salad with Radish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing, no-mayo salad featuring tender chicken, creamy avocado, and zesty orange, with crisp radish for texture. This american-inspired salads (low-carb, whole30) ready in about 30 minutes pairs medium, diced avocado, segments and zest navel orange, thinly sliced radish into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 2 (4 oz each), thinly sliced chicken breast
• 1 medium, diced avocado
• 1, segments and zest navel orange
• 4 oz, thinly sliced radish
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden and cooked through.
2. Step 2: In a bowl, combine diced avocado, orange segments, and orange zest. Add lime juice, 1/4 tsp sea salt, and 1/8 tsp black pepper; toss gently to coat.
3. Step 3: Add cooked chicken and sliced radish to the avocado mixture. Drizzle with remaining 1 tbsp olive oil and toss until evenly distributed.
4. Step 4: Serve chilled, ensuring each bite has a balance of creamy, tangy, and crisp elements.