Best Lime Chicken Avocado Salad Recipes

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO

Steps:

• In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
• In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
• Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
• In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
• To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD

Steps:

• Preheat grill.
• Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
• Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
• Season with salt and pepper.
• Marinate chicken in refrigerator while grill continues to preheat.
• Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
• Season with salt and pepper to taste.
• Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
• Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
• Serve immediately with black bean and avocado salad.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD

Steps:

• Whisk lime juice, cilantro, oil, chiles, marinade, honey, garlic, cumin, 1/2 tsp salt and 1/2 tsp black pepper together in a small bowl. Toss chicken to marinade in 1/4 c of the lime marinade. Marinate for at least 30 minute, for best results, overnight. Toss bean, scallion, red bell pepper, and the avocado with the remaining 1/4 c of lime juice marinade. Season to taste with salt and pepper. Grill chicken and drizzle with remaining juices (about 8-13 minutes) Serve with black bean and avocado salad.

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS

Steps:

• Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
• Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

AVOCADO AND GRILLED CHICKEN CHOPPED SALAD W/ SKINNY CHIPOTLE-LIME RANCH

Steps:

• Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
• Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.

LIME CHICKEN-AVOCADO SALAD

Steps:

• Chop chicken breasts into chunks and place in a resealable plastic bag.
• Whisk together lime juice, olive oil, honey, and cayenne pepper and pour half of the mixture over the chicken. Seal bag and marinate in refrigerator for 1 hour. Reserve remaining marinade for later use.
• When chicken is ready, spray large saucepan with nonstick cooking spray and heat to medium. Place chicken in pan and discard bag with the marinade inside.
• Cover and cook chicken until no longer pink, about 8-10 minutes, flipping chicken pieces occasionally.
• Combine chicken, avocado, tomatoes, onion, and cilantro in a bowl. Pour reserved marinade over all and mix well.

CHICKEN AND AVOCADO SALAD WITH LIME MAYONNAISE

Steps:

• In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot. Add just enough water to cover chicken, and season generously with sea salt. Bring to a boil, then reduce to a simmer. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes. Transfer chicken to a plate and allow to cool completely. Reserve broth for another use.
• Remove meat from chicken, discarding skin and bones. Cut meat into 1/2-inch pieces. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions. Peel and cut one avocado into 1/2-inch cubes, and add to bowl. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper. Beginning a drop at a time, whisk in vegetable oil. As it emulsifies, add oil a little faster in a slow, steady stream. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture. Add remaining tablespoon lime juice and yogurt, and whisk to blend. Season to taste with salt and pepper; it should be highly seasoned.
• Fold 1/3 cup mayonnaise into chicken. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover and refrigerate for at least an hour. Adjust seasonings before serving, adding more lime juice as desired.