Brighten a cool January day with this Warm Chicken & Avocado Salad — a healthy, satisfying option for a quick lunch or light dinner.
This salad has the bright flavors of chicken fajitas, without the tortilla—though you can certainly wrap it if you prefer. Grilled chicken strips are seasoned and served warm over a bed of sautéed peppers and onions, finished with diced tomato and thick slices of avocado. It’s simple, quick to prepare, and makes for a satisfying, protein-rich meal after a chilly morning outdoors.
Notes about the Warm Chicken & Avocado Salad
- I like using a cast iron grill skillet for the chicken. It heats evenly, cooks the chicken through without drying it out, and leaves attractive grill marks for a grilled flavor.
- Cut avocado slices thick enough so they hold their shape on the plate. I usually make eight sturdy slices from one avocado to avoid mushy pieces that fall apart.
- Slice the peppers and onions thinly. Thin slices mix nicely into a salad and cook faster, developing sweet, caramelized edges without becoming limp.
If you prefer a little extra brightness at the table, squeeze a touch more lemon juice over the finished salad. For a different variation, serve the components in a warm tortilla for handheld fajita-style wraps. If you enjoy avocado-forward dishes, consider trying an avocado and corn salad as another light, fresh option.
Enjoy this easy, flavorful salad and feel free to adapt the seasoning to your taste—swap the hot sauce for smoked paprika for a milder spice, or add a handful of baby greens for extra color and texture.
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Warm Chicken & Avocado Salad
A simple, delicious salad of grilled chicken, warm sautéed peppers and onions, fresh tomato, and creamy avocado slices. This warm chicken and avocado salad is an easy alternative to taco night and makes a balanced lunch or light dinner.
Ingredients
- 1 chicken breast — cut into 4 lengthwise strips
- 1 small red pepper — cut into strips
- 1 small onion — cut into strips
- 1 tomato — diced
- 1 avocado — halved and cut into thick strips
- 4 cloves garlic — crushed and divided
- 4 tablespoons olive oil — divided
- 1 tablespoon hot sauce
- Juice of 1/2 a lemon
- 1 teaspoon ground cumin
- Sea salt, to taste
- Fresh cilantro, for serving
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, lemon juice, cumin, half the garlic, and a pinch of salt. Add the chicken strips and toss to coat. Set aside to marinate briefly while you prepare the vegetables.
- Heat a large skillet over high heat and add 2 tablespoons olive oil, the remaining garlic, the pepper and onion strips. Stir to combine, then add the hot sauce. Sauté for about 10 minutes, stirring occasionally, until the peppers and onions are tender and slightly caramelized.
- While the peppers cook, heat a separate skillet over high heat and add the remaining olive oil. Add the marinated chicken strips and cook for about 7 minutes per side, or until the chicken is cooked through and nicely browned. Remove from heat and let rest briefly.
- To assemble, divide the sautéed peppers and onions between two plates. Top with the cooked chicken strips, then add diced tomato and avocado slices. Sprinkle with fresh cilantro and an extra squeeze of lemon if desired. Serve warm.
*Note: Appliance temperatures vary; prep and cook times are estimates.
Nutrition Facts (per serving)
Calories: 584 (Calories from fat: 414)
Fat: 46g (71% DV) — Saturated fat 7g (44% DV)
Cholesterol: 72mg (24% DV)
Sodium: 324mg (14% DV)
Potassium: 1219mg (35% DV)
Carbohydrates: 18g (6% DV) — Fiber 10g (42% DV) — Sugar 5g
Protein: 28g (56% DV)
Vitamins & Minerals: Vitamin A 1851 IU (37% DV); Vitamin C 75 mg (91% DV); Calcium 54 mg (5% DV); Iron 2 mg (11% DV).
*Percent Daily Values are based on a 2,000 calorie diet.
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