Chopped Chicken Salad With Creamy Avocado Lime Dressing

Chopped Chicken Salad With Creamy Avocado Lime Dressing


A refreshing low-fat chopped chicken, tomato, and onion salad topped with a healthy creamy avocado dressing.

For the Chicken

  • small boneless chicken breast 
  • 1 tablespoon olive oil
  • 1/2 tsp italian seasoning
  • 1/2 paprika optional
  • 1/4 tsp garlic powder
  • salt & pepper to taste
  • For the Salad
  • 4 cups chopped lettuce
  • 2 cups baby spinach optional
  • 1/2 red onion sliced
  • 1/2 cup tomatoes diced
  • 1/4 cup feta cheese optional

For the Avocado Dressing

  • 1 small ripe avocado
  • 1/4 cup cilantro stems and leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 tablespoons plain low-fat yoghurt or sour-cream
  • 2 tbsp lime juice
  • 1/4 cup water or as needed
  • salt and pepper to taste


To cook chicken:

  1. In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in a pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board.
  2. Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl. 

To make dressing:

  1. Combine all the ingredients for the dressing in a blender or food processor.
  2. Pulse for 1 minute or until the dressing is creamy. Add more water as needed.
  3. Dressing will keep fresh covered in the fridge for up to 1 week.

To assemble:

  1. Serve salad in a large bowl or assemble into two small salad plates.
  2. Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese.
  3. Serve with dressing on the side or drizzle dressing on salads.