Sautéed Chicken and Avocado Salad with Citrus Vinaigrette

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

A fresh, vibrant salad featuring tender sautéed chicken breast paired with creamy avocado and a tangy citrus vinaigrette. This mediterranean-inspired salads (gluten free) ready in about 27 minutes pairs medium, peeled and diced avocado, mixed salad greens, olive oil 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 320 calories and feeds 4, 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: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5-6 minutes per side until golden and cooked through; remove and let rest.
  2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 1 tsp honey, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified to make the citrus vinaigrette.
  3. Step 3: Slice the rested chicken breasts into 1/4-inch strips. In a large salad bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 diced avocado gently with half the vinaigrette.
  4. Step 4: Arrange the sliced chicken on top of the salad, drizzle with the remaining vinaigrette, and serve immediately.

Frequently asked questions

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

Total time is about 27 minutes (15 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 Sautéed Chicken and Avocado Salad with Citrus Vinaigrette?

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 mixed salad greens from drying out.

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

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 Sautéed Chicken and Avocado Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Chicken and Avocado Salad with Citrus Vinaigrette 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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