Texas Chicken and Avocado Salad
A refreshing salad combining grilled chicken, ripe avocados, and a tangy lime dressing, inspired by Texas farm-to-table cuisine. This tex-mex-inspired salads ready in about 35 minutes pairs grilled and sliced chicken breast, diced avocados, finely chopped red onion 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 420 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.
Ingredients
- 2 lbs, grilled and sliced chicken breast
- 3, diced avocados
- 1/2 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1, seeded and diced jalapeño
- 1 cup, halved grape tomatoes
- 1/2 cup, crumbled cotija cheese
Instructions
- Step 1: Grill 2 lbs chicken breast over medium heat for 6-8 minutes per side until cooked through. Let rest, then slice.
- Step 2: In a bowl, combine 3 diced avocados, 1/2 cup red onion, 1/4 cup cilantro, 1 seeded jalapeño, and 1 cup halved grape tomatoes.
- Step 3: Whisk 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper for the dressing.
- Step 4: Toss salad with dressing. Top with sliced chicken and 1/2 cup crumbled cotija cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas Chicken and Avocado Salad take to make?
Total time is about 35 minutes (20 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 Texas Chicken and Avocado 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 diced avocados from drying out.
Can I substitute ingredients in Texas Chicken and Avocado 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 Texas Chicken and Avocado Salad 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.
What goes well with Texas Chicken and Avocado Salad?
Tex-Mex 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
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
