Poached Chicken Salad with Citrus and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender poached chicken breast paired with creamy avocado and bright citrus segments, tossed in a light vinaigrette for a refreshing salad. This american-inspired salads (gluten free) ready in about 25 minutes pairs (about 12 oz total) chicken breast, water, salt 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium pot, bring 4 cups water and 1 tsp salt to a gentle simmer over medium heat. Add 2 chicken breasts and poach for 12-15 minutes until cooked through and opaque.
  2. Step 2: Remove chicken breasts and let cool slightly, then slice into thin strips.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp honey until emulsified.
  4. Step 4: In a large bowl, combine 4 cups mixed salad greens, 1 diced avocado, and 1 large peeled orange segmented.
  5. Step 5: Add the sliced poached chicken to the salad and drizzle with the citrus vinaigrette, tossing gently to coat.
  6. Step 6: Season with freshly ground black pepper to taste and serve immediately.

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Frequently asked questions

How long does Poached Chicken Salad with Citrus and Avocado take to make?

Total time is about 25 minutes (10 min prep + 15 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 Poached Chicken Salad with Citrus and Avocado?

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 water from drying out.

Can I substitute ingredients in Poached Chicken Salad with Citrus and Avocado?

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 Poached Chicken Salad with Citrus and Avocado 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 Poached Chicken Salad with Citrus and Avocado gluten free?

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

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