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Zesty Lime Chicken and Avocado Salad

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This zesty lime chicken and avocado salad is a bright, tangy, and refreshing meal perfect for summer. Juicy grilled chicken, creamy avocado, and crisp veggies come together with a herby lime dressing for a healthy, protein-packed salad that’s quick and easy to make.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons fresh lime juice (plus 2 tablespoons for dressing)
  • 1 teaspoon lime zest
  • 2 tablespoons olive oil (plus 1 tablespoon for dressing)
  • 2 garlic cloves, minced (plus 1 clove for dressing)
  • 1 tablespoon honey (plus 1 teaspoon for dressing)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 cups romaine lettuce, chopped (or mixed greens)
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 large ripe avocado, diced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned—drained)
  • 1/4 cup crumbled feta cheese (optional)
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together 2 tablespoons lime juice, 1 teaspoon lime zest, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon honey, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Place the chicken breasts in the marinade, turning to coat. Cover and let sit for at least 10 minutes (or up to 30 minutes) at room temperature. For more flavor, marinate up to 2 hours in the fridge, then bring to room temp before cooking.
  3. Preheat your grill, grill pan, or skillet over medium-high heat. Lightly oil the grates or pan.
  4. Remove chicken from marinade and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temp should reach 165°F).
  5. Transfer cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes.
  6. In a small bowl or jar, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1 minced garlic clove, and a pinch of salt and pepper. Adjust to taste.
  7. In a large salad bowl, combine 4 cups chopped romaine, 1 cup halved cherry tomatoes, 1 diced cucumber, 1 diced avocado, 1/4 thinly sliced red onion, 1/4 cup chopped cilantro, and 1/2 cup corn kernels. Add 1/4 cup crumbled feta if using. Gently toss to mix.
  8. Slice the rested chicken breasts into strips or bite-size pieces. Add to the salad.
  9. Drizzle with the lime dressing and toss gently to coat everything evenly. Taste and adjust seasoning as needed.
  10. Serve immediately, garnished with extra cilantro or lime wedges if desired.

Notes

For best results, don’t over-marinate the chicken (10–30 minutes is ideal). Let the chicken rest after cooking for juiciness. Dice avocado last to prevent browning. Double the dressing if you like extra drizzle. For a dairy-free version, skip the feta. Store undressed salad and chicken separately for up to 3 days; add avocado and dressing just before serving.

Nutrition

Keywords: lime chicken salad, avocado salad, summer salad, grilled chicken salad, gluten-free salad, healthy salad, easy summer meal, picnic salad, BBQ salad, protein salad

Find it online: https://magnetmeal.com/zesty-lime-chicken-and-avocado-salad-recipe-easy-summer-meal/