Avocado Chicken Salad Recipe
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
This avocado chicken salad is a perfect take-to-work lunch that will fill you up and keep you that way through to dinner. It’s packed with lean protein and plenty of veggies for fiber and flavor.
What Is Avocado Chicken Salad?
While this title can mean different things to different people, I’ll tell you what this particular recipe is about. This is a mix of chicken, cooked with a red pepper “pesto” and served with a slew of peppers, onions, avocado, and plenty of healthy seasoning. It makes a fantastic make-ahead lunch.
Is Avocado And Chicken Good For You?
Barring any allergies or sensitivities, yes. Both are excellent food choices. Chicken is a lean protein that is easy to flavor any way you like, and avocado provides truly healthy fats that our brains and bodies need.
How To Serve Avocado Chicken Salad
You can enjoy this as is, or…
- Serve this over a bed of leafy greens for extra veggies.
- Chop everything fine and scoop a portion between two slices of whole-grain bread for a delicious chicken salad sandwich.
- Chop everything to your liking and serve it over a bed or quinoa or brown rice for an avocado chicken bowl.
About The Ingredients
(See measurements and print recipe in the recipe card at the bottom of this post.)
Roasted red pepper – Canned, with no added sugar.
Chicken breast – This should be boneless and skinless for ease of use.
Cauliflower rice – You can rice some cauliflower yourself or purchase it already riced at the store.
Onion slices – Slice these thin for the best results. You can also chop them if you prefer. But chop them fine.
Green pepper slices – Here again, slice thin or chop finely for the best overall texture.
Avocado – Pick one that is perfectly ripe for the best flavor.
Parsley – You can use curly parsley or flatleaf parsley. Either will work, but I find that flatleaf parsley tends to have a slight advantage in the flavor department with this recipe.
Salt – I used pink Himalayan salt. Use whatever salt you are comfortable using.
Lemon juice – This can be fresh squeezed for bottled. But if you use bottled, make sure it’s 100% juice with nothing else added.
Paprika
Chili powder
Salsa – This can be whatever salsa you like best in whatever heat level you like best. Just try to avoid any added sugars.
How To Make Avocado Chicken Salad
Preheat oven to 350F.
Gather and measure all your ingredients.
Blend the roasted red pepper with the paprika and chili powder in a blender or food processor until you have a pesto-like consistency.
Coat chicken breast with the roasted red pepper and bake in the preheated oven for 20 minutes or until the chicken reaches 165 F. on a meat thermometer. Leave the oven on when the chicken is done for the peppers to go in after.
While the chicken bakes, toss the cauliflower rice with lemon juice. Simmer in a frying pan for 5 minutes and add half the parsley.
Mash the avocado, add salt, pepper, 2 tablespoons of the onion, and the remaining parsley.
Bake the remaining onions and peppers in the oven at 350 F. for 15 minutes. Place cauliflower rice in a bowl, top with onions, peppers, chicken, salsa, and avocado. Serve your chicken avocado salad and enjoy.
Storing This Avocado Chicken Salad Recipe
Keep leftovers or prepped salads in an airtight container in the fridge for up to three days.
Freezing
Freezing is not recommended for this salad. You can, however, make the chicken ahead of time, cut it up, and freeze it for up to 4 months for making future salads.
Reheating
The only part you might want to reheat is the chicken by itself. But this isn’t necessary as you can enjoy the salad cold. If you want to reheat the chicken, I recommend doing so in a 325-degree oven until it is warmed through.
More Healthy Chicken Salad Recipes
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Avocado Chicken Salad Recipe
Ingredients
- ½ lb. boneless, skinless chicken breast
- 1½ cups cauliflower rice
- 1½ cups sliced onions (thinly sliced)
- 1½ cups sliced green bell pepper
- ½ medium avocado
- 2 tbsp. chopped parsley
- ½ tsp. salt
- 2 tsp. lemon juice
- ½ tsp. paprika
- ¼ tsp. chili powder
- ¼ cup salsa (no sugar added)
- ¼ cup roasted red pepper (chopped or sliced)
Instructions
- Preheat oven to 350 F.
- Gather and measure all your ingredients.½ lb. boneless, skinless chicken breast, 1½ cups cauliflower rice, 1½ cups sliced onions, 1½ cups sliced green bell pepper, ½ medium avocado, 2 tbsp. chopped parsley, ½ tsp. salt, 2 tsp. lemon juice, ½ tsp. paprika, ¼ tsp. chili powder, ¼ cup salsa, ¼ cup roasted red pepper
- Blend the roasted red pepper with the paprika and chili powder in a blender or food processor until you have a pesto-like consistency.½ tsp. paprika, ¼ cup roasted red pepper, ¼ tsp. chili powder
- Coat chicken breast with the roasted red pepper and bake in the preheated oven for 20 minutes or until the chicken reaches 165 F. on a meat thermometer. Leave the oven on when the chicken is done for the peppers to go in after.½ lb. boneless, skinless chicken breast, ¼ cup roasted red pepper
- While the chicken bakes, toss the cauliflower rice with lemon juice. Simmer in a frying pan for 5 minutes and add half the parsley.1½ cups cauliflower rice, 2 tsp. lemon juice, 2 tbsp. chopped parsley
- Mash the avocado, add salt, pepper, 2 tablespoons of the onion, and the remaining parsley.1½ cups sliced onions, ½ medium avocado, ½ tsp. salt, 2 tbsp. chopped parsley
- Bake the remaining onions and peppers in the oven at 350 F. for 15 minutes with a spritz of oil. Place cauliflower rice in a bowl, top with onions, peppers, chicken, salsa, and avocado.1½ cups sliced onions, 1½ cups sliced green bell pepper
Notes
Nutrition
