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
Ingredients
Chicken
- one chicken thigh
- 1/2 tsp lime juice
- 1/2 tsp grated lime zest
- 1/2 tsp honey
- 2T olive oil
- 1/4 tsp dijon mustard
- 1/2 tsp chili garlic sauce
Salad
- 1 avocado
- 1 cup spinach and or leafy green lettuce (or whatever greens you like)
- 1-2 cups veggies (carrots, cucumber, tomatoes)
Dressing
- 1 T lime juice
- 1 small garlic clove, minced
- salt and pepper
- pinch oregano
- 2 T olive oil
Instructions
Chicken
- Marinate chicken thigh in lime juice, lime zest, honey, olive oil, dijon mustard, chili garlic sauce. Bake at 425 for 20-25 minutes. Let it cool, and slice.
Salad
- Wash and drain lettuce or greens, tear into smaller pieces.
- Wash, peel, and chop veggies
- Cut avocado open, remove pit, and slice
Dressing
- Mix all ingredients together, except oil. Slowly add oil and whisk dressing to combine.
Assembly
- Add greens, chicken, avocado, and veggies to bowl and toss together. Pour dressing over salad.
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
Leftover Roast Lamb Eggplant and Spinach Salad
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 feast for both the eyes and the taste buds, this salad is both colorful and delicious. It’s got sweet citrus, earthy spinach, and smoky salmon, all topped with a savory dressing.
Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette
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!
Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette
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.
This is a lovely light lunch for me. A little heat and citrus takes a simple salad to a whole next level. Looks so delicious!