It’s a rare treat for me to get avocados at a decent price here in NY. We always see them during the Super Bowl (for guacamole), but really the best time to buy them is now. But, I got a great deal at Imperfect Foods on both limes and avocados the other day. So, I decided to take advantage and create a chili citrus avocado chicken salad.
I must say it was a smashing success. The sweet limes, velvety avocado, bright and crunchy veggies, and the spicy chicken combine for a carnival of flavor and color.
The chili citrus chicken recipe is one I already had (here on the site). Adding the veggies and the dressing transformed it into a completely different meal.
Great for hot weather. Make extra chicken the night before for dinner and you don’t have to cook at all the next day.
Chili Citrus Avocado Chicken Salad Substitutions and Variations
- Mix together whatever greens you like: spinach, leafy green lettuce, romaine, red lettuce, etc.
- I used cucumber, carrots, and tomatoes as veggies, but feel free to substitute bell pepper, mushrooms, snap peas, cooked corn, or whatever other salad veggies strike your fancy
- Add some orange segments to punch up the citrus flavor
More Entree Salad Recipes
Transform your lamb breast leftovers into a second meal (or make extra). The creamy eggplant and the spinach balance the strong flavor of the lamb, all topped with a garlicky easy aioli dressing.
A traditional Belgian warm potato salad made with green beans, and sausage. It’s then dressed with a quick vinaigrette that takes only seconds to make. The result is savory, filling, and easy.
Forget the classic steak sandwich for a minute and use your leftovers to make this salad instead. Chop some veggies, add goat cheese, and make a quick red wine vinaigrette. A full meal with no cooking! Ta da!
Another great entree salad that’s easy and flavorful (without a lot of work). Use spinach, mixed greens, chicken, or tuna. It’s flexible and easy. All you have to cook is the potato and the egg.