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Cilantro Lime Chicken Salad with Avocado and Peppers

A refreshing and flavorful salad featuring grilled chicken, creamy avocado, and vibrant bell peppers, all tossed in a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 1/4 cup olive oil For cooking the chicken and in the dressing
  • to taste Salt and pepper For seasoning the chicken and dressing
For the Salad
  • 1 piece avocado, diced
  • 1 cup fresh cilantro, chopped
  • 1 piece bell pepper, diced (any color)
  • 1/4 cup red onion, diced
For the Dressing
  • 2 pieces limes, juiced

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
  2. Heat a skillet over medium heat and add a drizzle of olive oil.
  3. Cook the chicken for about 6-7 minutes on each side or until fully cooked through.
  4. Let the chicken rest for a few minutes to retain its juices, then slice it into bite-sized pieces.
Making the Dressing
  1. In a small bowl, whisk together the juice of two limes, 2 tablespoons of olive oil, and a pinch of salt and pepper to create a zesty dressing.
Combining the Salad
  1. In a large mixing bowl, add the chopped cilantro, diced avocado, diced bell pepper, and red onion.
  2. Add the sliced chicken and pour the lime dressing over the salad.
  3. Toss everything gently until combined, being careful not to mash the avocado.
Serving
  1. Enjoy immediately for the freshest flavor, or chill in the refrigerator for up to 30 minutes before serving for a cold salad option.

Notes

For extra flavor, grill the chicken instead of pan-frying. If avocados are unavailable, consider using diced mango or a scoop of hummus. Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the avocado may brown over time.