Southwest Avocado Chicken Salad
A vibrant and hearty Southwest Avocado Chicken Salad loaded with fresh ingredients and flavors, perfect for a quick lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, diced
- 1 ripe avocado, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the chicken in a skillet over medium heat until it reaches 165°F (75°C), then let it rest.
- Dice the bell peppers and red onion while the chicken cools.
- Whisk together lime juice, olive oil, chili powder, salt, and pepper for the dressing.
- Toss the chicken, diced avocado, bell peppers, and onions together in a large bowl.
- Combine everything with the dressing until well coated.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to two days. For freshness, assemble right before serving.
Find it online: https://www.pedrorecipes.com/southwest-avocado-chicken-salad/