Lime and Avocado Chicken Salad
Tender shredded chicken and creamy avocado are tossed with lime, cilantro, cumin and red onion for a bright, substantial salad.
15 min
Prep
14 min
Cook
4
Serves
448
Calories
Macros · per serving
49g protein
14g carbs
22g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 450 g avocado
- 50 g red onion
- 20 g cilantro
- 80 ml lime juice
- 1.25 tsp onion powder
- 1.25 tsp garlic powder
- 1.25 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Cook the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until cooked through, then let cool. While it cools, finely dice the red onion and chop the cilantro.
- 2
Halve and pit the avocado, scoop out 450 g of flesh and cut it into small cubes.
- 3
In a 3-litre mixing bowl, stir together the lime juice, onion powder, garlic powder, cumin, salt and black pepper. Add about one-quarter of the avocado and lightly mash it into the dressing with a fork.
- 4
Using clean hands and utensils, shred the chicken into bite-size pieces. Add it to the bowl with the red onion, cilantro and remaining avocado, then fold gently until evenly coated.
- 5
Divide among four bowls and serve immediately. Refrigerate leftovers within 2 hours, or within 1 hour if the room temperature exceeds 32°C/90°F.
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