Turn your favorite avocado dip into a quick, easy, and healthy Chicken Guacamole Salad. This worry-free, no-mayo salad recipe is the perfect way to enjoy satisfying lunch or dinner.
I am always looking for an easy worry-free salad to serve and this chicken Guacamole Salad is perfect. This recipe is made without mayo, vinegar, yogurt, but still creamy and refreshing thanks to avocados and a squeeze of lime. It makes a perfect guilt-free lunch or dinner that is ready within minutes.
Let me start by saying that I love guacamole. It is so versatile. You can use it as dipping on your nachos or topping on your salads and pizzas. There are just so many ways to make this avocado-based dip. But for sure, this popular dip becomes the center stage when it stars in this Chicken Guacamole Salad.
About Chicken Guacamole Salad
The best guacamole keeps it simple. I use ripe avocados, salt, pepper, cumin, a squeeze of lime, onions, and some chopped tomato. The ingredients are kept to a minimum, so it is as fresh-tasting as possible. In addition to good monounsaturated fat, avocados pack plenty of health-boosting nutrients to help your body thrive.
The chicken for this salad recipe can either be cooked in a pan or grilled. Though grilling the chicken will add even more flavor to the salad. You can also substitute the chicken with tofu or fish with it as well. It works for like everything.
I am telling you that this recipe needs to be on your menu as soon as possible. The salad is so light but the added guacamole, chicken, and croutons make the salad so filling and oh so satisfying.
How to Choose Ripe Avocados
Guacamole’s main ingredient is avocado. It is important to choose perfectly ripe avocados that yield a bit to a gentle squeeze but avoid using avocados that are too mushy inside. If you have under-ripe avocados ready, just leave them out on the counter for a few days to ripen. To hasten the process, you can put them inside a paper bag with an apple or banana for two or three days until they are ripe. If you come home with ripe avocados and you will not turn them into guacamole right away, store them in the refrigerator to slow down their ripening.
How to Store Guacamole
One of the people’s concerns on storing guacamole is how to prevent the avocados from browning. Avocado flesh oxidizes and turns brown easily when exposed to air. Guacamole is the best when made fresh on the same. But, if you need to make it a little ahead of time, adding extra lime juice and onion will help prevent the browning. Then, cover it tightly with plastic wrap on the surface of the guacamole to prevent oxidation.
More Salad Dressing Recipes
Are you looking for the perfect dressings for your salad? Check out also these recipes!
Chicken Guacamole Salad
Turn your favorite avocado dip into a quick, easy, and healthy Chicken Guacamole Salad. This worry-free, no-mayo salad recipe is the perfect way to enjoy satisfying lunch or dinner.
Ingredients
- 1 romaine lettuce head
- 2 tbsp olive oil
- 2 boneless and skinless chicken breast, halved horizontally
- salt and pepper, to taste
Croutons
- 3 slices day-old white bread, cut into 3/4-inch cubes
- 2 tbsp butter
- salt and pepper, to taste
Guacamole Dressing
- 1 avocado, peeled, pitted
- 1 large tomato, diced
- 1/2 onion, diced finely
- 1 lime, juiced
- 1 tsp cumin
- salt and pepper, to taste
Instructions
Chicken
- Season the chicken with salt and pepper.
- Heat 1 tbsp olive oil in a large nonstick pan over medium-high heat. Once the pan is hot, place half of the chicken and cook for 3-4 minutes on each side until fully cooked and nicely browned. Repeat the process with the remaining olive oil and chicken.
- Remove the chicken from the heat and let it rest for 5 minutes before cutting it into 3/4-inch cubes. Set aside.
Croutons
- Heat a large nonstick pan over medium heat. Melt 1 tbsp butter until bubbling. Add half the bread cubes in a single layer and cook until crisp and golden while tossing occasionally. Season croutons with salt and pepper. Repeat process with remaining butter and bread cubes. Set aside.
Guacamole Dressing
- In a medium bowl, mash the avocado with a fork until smooth with some chunks remaining.
- Mix in the tomato, onion, lime juice, cumin, salt, and pepper until well combined. Taste and adjust the seasonings.
Assembly
- Place the romaine lettuce leaves on the outer side of the bowl. Place the chicken and croutons at the center of the bowl. Then, spoon the guacamole dressing to the top. Serve.
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