About this recipe
Avocado makes this chicken salad creamy without mayonnaise. Lime and a little oil keep the greens sharp.
Cook the chicken hot and fast, then rest it while you build the salad. Slice too early and the juices end up on the board.
Dice the avocado just before serving so it stays bright green.
COOK THE CHICKEN
Step 1
Pat chicken dry and season with 1/2 teaspoon salt and the pepper.
Step 2
Heat 1 tablespoon olive oil in a skillet over medium-high. Cook chicken until golden and 165°F inside, about 5 to 6 minutes per side. Rest 5 minutes, then slice.
DRESS AND TOSS
Step 3
Whisk remaining olive oil, lime juice, and remaining salt.
Step 4
Toss lettuce, cucumber, and tomatoes with most of the dressing. Fold in avocado gently so it stays in chunks.
Step 5
Divide among four bowls, top with sliced chicken, drizzle remaining dressing, and serve.
Tips
Add avocado last so it does not mash into the greens.
Leftover chicken keeps 3 days; assemble fresh greens when you eat.
Equipment
Skillet · Large mixing bowl · Instant-read thermometer
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