Keep yourself fueled this week with this salad full of protein, healthy fats and fiber! This honey lime chicken and avocado salad is perfect as the weather gets warmer because it doesn’t heat up your kitchen. This salad is very easy to make for lunch or dinner and will keep you energized for the rest of the day.
I originally drew inspiration for this dish from Tasty’s Honey Lime Chicken and Avocado Salad, but I added some ingredients of my own as well. Feel free to make this with your own twist and serve it up at the next family BBQ!
- Preparation: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour and 30 minutes
Ingredients: Makes 2-3 servings
- 1-2 Boneless Chicken Breasts
- 1 Ripe Avocado, chopped
- 1/2 Head of Romaine Lettuce, chopped
- 1/4 Red Onion, thinly sliced
- 1/4 Cup Carrots, diced
- 1/4 Cup Celery, diced
- 1/2 Cup Cherry Tomatoes, halved
- 1/3 Cup Red Kidney Beans or Black Beans
- 1/3 Cup Corn Kernels
For the chicken marinade and dressing:
- 3 Tablespoons Olive Oil
- 1.5 Tablespoons Honey
- 1/2 Teaspoon Black Pepper
- Juice of 1 Lime
- 1/2 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Whisk together the ingredients for the chicken marinade. Let the chicken soak in the marinade for at least one hour.
When the chicken is done marinating, preheat the oven to 400 degrees. Bake the chicken for 30 minutes.
While the chicken is cooking, prepare the chop the other ingredients and whisk together the ingredients for the dressing.
Once the chicken is done cooking, combine all the ingredients in a bowl and toss together with the dressing. Serve and enjoy!