Name: Grilled Chicken Avocado Salad, Cilantro-Lime Style
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Tex Mex
Ingredients: 1 tablespoon adobo seasoning; 1/2 teaspoon paprika; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil (extra light); 1½ pounds boneless skinless chicken breast halves; 1/3 cup finely diced red onion; 1 medium jalapeño (finely diced (seeds and ribs removed for less heat)); 2 tablespoons cilantro (chopped); 1/3 cup plain nonfat greek yogurt; 3/4 teaspoon chili powder; 3/4 teaspoon kosher salt (,more or less to taste); 1/2 to 1 whole lime (juiced (to taste)); 1 large avocado (chopped)

Hands down our go-to lunch this summer!

A savory grilled chicken salad with jalapeños, avocado, cilantro and lime – made lighter with greek yogurt. I mean, what’s not to love? I usually will make this on Sunday and proceed to eat all week long. Not only is it healthy, but savory and SO simple.

My go-to way to serve this salad is either with Siete chips or tucked in a whole grain wrap with a few shakes of Tapatio.

Light and fresh, and did I mention?.. good for you too!

For this Cilantro Lime Grilled Chicken Avocado Salad Set out:

adobo seasoning
paprika
black pepper
olive oil
boneless skinless chicken breasts
red onion
jalapeno
cilantro
greek yogurt
chili powder
kosher salt
lime juice
avocado

In a mixing bowl, measure and add; 1 tablespoon adobo seasoning, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper. To that, add 1 tablespoon extra light olive oil.

Stir to combine.

Add in 1 to 1 and 1/4 pounds boneless, skinless chicken breasts. Use tong to toss and coat the chicken in the spice mixture.

Once hot, grill the chicken for 7 to 8 minute or until fully cooked and no longer pink.

Once cooked, remove the chicken and let cool/rest for about 10 minutes or so before giving it a fine chop.

Add the chopped chicken to a bowl with 1/3 cup finely diced red onion, 1 diced jalapeño (remove seeds for less heat) and roughly 2 tablespoons chopped fresh cilantro.

Then measure and add 1/3 cup plain nonfat greek yogurt, 3/4 teaspoon chili powder and salt to taste (I use about 3/4 teaspoon).

Squeeze in the juice of 1/2 to 1 full lime – you can do this to taste.

Toss to combine.

Lastly, add in 1 large diced avocado

Carefully mix the avocado into the chicken salad. I like to add the avocado last so it keeps its shape. Taste and add more salt or lime juice as desired.

Serve immediately with tortilla chips…

HOW TO SERVE CHICKEN SALAD:

tortilla chips – I like Siete chips but use your go-to.
soft tortilla – Use your go-to flour or grain free tortillas.
lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.
top with hot sauce, salsa or shredded mexican cheese.

WHAT TO SERVE WITH CHICKEN SALAD:

Fresh fruit
veggies
chips of choice
small cup of soup

HOW TO STORE CHICKEN SALAD:

Store leftovers in a large container or individual personal size containers with a tight fitting lid. Press plastic wrap closely to the salad and press to remove and block as much air as possible. This will keep it green and fresh longer.

HOW LONG WILL CHICKEN SALAD LAST IN THE FRIDGE?

If stored properly, chicken salad can last up to 3 to 5 days in the refrigerator.

Enjoy! And if you give this Cilantro-Lime Grilled Chicken Avocado Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cilantro-Lime Grilled Chicken Avocado Salad at Home

Spice up your lunch with this Cilantro-Lime Grilled Chicken Avocado Salad! Grilled adobo seasoned chicken is chopped and tossed with jalapeños, avocado, cilantro, lime juice and greek yogurt. Serve with tortilla chips or in a wrap in a tortilla or lettuce leaf.

Serves 6 servings

Prep 15 minutes

Cook 8 minutes

Total 23 minutes