Chicken Salad with Avocado Dressing
This chicken salad is a wholesome, satisfying meal with juicy spice-rubbed chicken, crisp veggies, and a luscious avocado dressing that’s bursting with flavor. The creamy dressing, packed with lime and cilantro, ties it all together for a fresh, nutrient-rich dish. Perfect for a light lunch or dinner, it’s as delicious as it is healthy!
| Cuisine | American |
| Category | Salad |
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Rest Time | 5 minutes |
| Total Time | 25 minutes |
| Servings | 2 servings |
| Difficulty | Easy |
| Published | 8/19/2025 |
Instructions
- 1
Make the avocado dressing: In a small food processor or blender, combine avocado, garlic, red onion, cilantro, olive oil (if using), Greek yogurt, lime juice, 3 tbsp milk, onion powder, salt, and pepper. Blend until smooth, adding more milk if needed for a pourable consistency. Taste and adjust seasoning.
- 2
Prepare the spice rub: Mix smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and flour on a plate.
- 3
Slice the chicken breast into 4-5 thin pieces on the diagonal. Coat each piece evenly in the spice rub.
- 4
Heat olive oil in a large skillet over high heat. Add chicken and cook for 2-3 minutes per side until golden and cooked through. Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Slice thickly.
- 5
Assemble the salad: On a large platter, arrange the lettuce, red onion, corn kernels, and cherry tomatoes.
- 6
Place the sliced chicken on the side of the salad platter. Drizzle with avocado dressing or serve it on the side for guests to add as desired.
Nutrition Information
| Calories | 510 |
| Protein | 47g |
| Carbohydrates | 33g |
| Total Fat | 23g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 13g |
| Trans Fat | 0g |
| Cholesterol | 110mg |
| Sodium | 770mg |
| Potassium | 1170mg |
| Fiber | 8g |
| Sugar | 9g |
| Vitamin A | 1400IU |
| Vitamin C | 36mg |
| Calcium | 125mg |
| Iron | 7mg |
Recipe Notes
Chicken – Use fresh chicken breast for best results, sliced thinly for quick, even cooking. Rotisserie chicken can work in a pinch but won’t have the same spiced crust.
Corn – Fresh corn steamed and cut off the cob is ideal for sweetness, but canned or frozen (thawed) corn kernels are convenient alternatives.
Dressing consistency – Blend longer for a smoother, greener dressing where cilantro is fully incorporated. For a chunkier texture with visible cilantro bits, pulse briefly.
Dressing storage – This recipe makes extra dressing. Store leftovers in an airtight container in the fridge for up to 3 days. Use as a dip, sandwich spread, or sauce for other dishes.
Spice level – The cayenne in the rub adds a mild kick. Reduce or omit for a gentler flavor, or increase to 1/2 tsp for more heat.
Lettuce – Romaine holds up well to the creamy dressing, but mixed greens or butter lettuce add variety. Wash and dry thoroughly for crispness.
Make ahead – Prepare the dressing and spice rub a day ahead and store separately. Cook chicken and assemble salad just before serving to keep it fresh.
Nutrition – Values are per serving, assuming half the dressing is used (you may use less). The dressing contributes about 150 calories, with the salad and chicken around 360 calories.
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