Lime-Cilantro Chicken Salad with Avocado & Radishes
A refreshing, protein-rich salad with creamy avocado and crisp radishes, featuring a zesty lime dressing that satisfies cravings without triggering bloating. This mexican-inspired salads ready in about 15 minutes pairs (4 oz), cooked and diced chicken breast, diced avocado, thinly sliced radishes 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 380 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), cooked and diced chicken breast
- 1, diced avocado
- 1/2 cup, thinly sliced radishes
- 1/4 cup, chopped fresh cilantro
- 2, juiced lime
- 1 tbsp olive oil
- 1 clove, minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a medium bowl, whisk together 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp sea salt, 1/8 tsp black pepper, and 2 lime juices until emulsified.
- Step 2: Add 2 (4 oz) diced chicken breast, 1 diced avocado, 1/2 cup sliced radishes, and 1/4 cup chopped cilantro to the bowl; toss gently until evenly coated, being careful not to mash avocado.
- Step 3: Chill for 15 minutes to allow flavors to meld, then serve immediately as a standalone meal or over mixed greens for a light lunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime-Cilantro Chicken Salad with Avocado & Radishes take to make?
Total time is about 15 minutes (15 min prep + 0 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 Lime-Cilantro Chicken Salad with Avocado & Radishes?
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 diced avocado from drying out.
Can I substitute ingredients in Lime-Cilantro Chicken Salad with Avocado & Radishes?
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 Lime-Cilantro Chicken Salad with Avocado & Radishes 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.
What goes well with Lime-Cilantro Chicken Salad with Avocado & Radishes?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
