A simple Chicken Avocado Salad loaded with sliced chicken and avocado and topped with a delicious White Balsamic Vinaigrette that you’ll love on any salad!
This salad! Oh how I love it! This salad I eat at least once a week. Maybe two. No joke! I would probably eat it more each week but I never want to burn myself out on something so I try to space it out so each time I make it I get excited.
This Chicken Avocado Salad with White Balsamic Vinaigrette I could make again and again. The combination of the salad topped with this irresistible White Balsamic Vinaigrette is perfection! This is my go-to dressing on almost salad and I always have a mason jar filled with it so I’m never out.
Not only is this White Balsamic Vinaigrette delicious on this salad but you can use it on any salad you like. It’s simple, light and fresh. Whether I’m making this salad or another this is the dressing I usually use.
This Chicken Avocado Salad is super versatile. Most of the time I make it like it’s shown which includes:
- Chopped romaine lettuce
- Spring mix lettuce
- Halved cherry or grape tomatoes (I’ve loving the mini San Marzano tomatoes from BJ’s)
- Sliced red onion
- Sliced avocado
- Sliced chicken
- Chopped basil
- Chopped cilantro
- Chopped mint
You’ve got to love the herbs! I love the basil, cilantro, mint combo! I add a little to almost every salad. It’s so good. The trick is to add just a little so it’s not overpowering but in every bite or so you get that burst of freshness from the herbs. For this salad I usually go a little heavier on the basil and less on the cilantro or mint but you could definitely just do one. If you just do one I definitely recommend just doing basil.
With the lettuce mix I do about 50/50 with freshly chopped romaine mixed with some spring mix lettuce but you could totally do just one or the other. It’s a salad so it’s hard to go wrong either way.
Here are some tasty variations you can also try!
- Substitute tomatoes with strawberries
- Substitute tomatoes with blueberries
- Substitute tomatoes and do a mix of strawberries and blueberries
- Crumbled feta, goat or blue cheese
- Sliced Parmesan cheese
- Shredded mozzarella cheese
- Chunks of fresh mozzarella
- Walnut, pecans or almonds for a little crunch
My other favorite way is to sub out the tomatoes for the strawberries, blueberries and walnuts. It’s so good especially with fresh strawberries in season! I don’t do any dairy anymore so I don’t add cheese if I’m making it for just my family but if I was making this to serve for a dinner party I’d totally add some or even serve it on the side for my cheesy friends and family! Joking! My choice probably be the shredded mozzarella or the feta if I’m doing it with strawberries.
MORE ABOUT THIS RECIPE
To make this salad even easier I make a bunch of chicken breast at the beginning of the week so I have it on hand to toss in salads throughout the week. I go back and forth on my preference on how I make it but the seasonings I add usually stays the same. Sometimes I toss it with the seasonings and bake the chicken in a 375 degree oven for about 40-45 minutes until completely cooked. Lately I’ve been cooking it on the stove in a large skillet or even on the grill. I usually grill 4 chicken breast and keep them whole in the refrigerator and have them to slice up all week. I usually like to warm them up slightly beforehand as well to take the chill off.
My seasoning blend:
- Garlic powder
- Extra virgin olive oil
I don’t use specific measurement just sprinkle and go. I’d say I roughly use 1/2 teaspoon garlic powder and oregano , 1/4 teaspoon paprika, 1/2 teaspoon salt and about 1/4 teaspoon freshly cracked black pepper for every pound of chicken. Usually I place the chicken in a resealable bag or a bowl toss it with the seasoning and drizzle about 1 tablespoon extra virgin olive oil to mix it up and coat the chicken. Simple simple!
If you don’t have chicken on hand you could totally use a store bought rotisserie chicken!
With the dressing I recommend using a mason jar. It’s how I always make my dressings. I dump all the ingredients in the mason jar, close it up and give it a good shake until its all combined! It’s super simple, less cleanup and I can store leftover dressing it in at room temperature until I use it again.
If you’re looking for some new salad recipes to try this is definitely one to add to the list!
- Chicken Avocado Salad
- 1 head of romaine lettuce, washed and chopped
- 2-3 cups spring lettuce mix
- 2 cooked chicken breasts (about 6-8 ounces each), sliced
- 1-2 cups grape or cherry tomatoes, halved
- 2 avocados, peeled, core removed and sliced
- ½ small red onion, sliced
- ¼ cup freshly chopped basil
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons freshly chopped mint
- White Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinaigrette
- ½-1 tablespoon honey *
- 1 teaspoon dijon mustard
- ½ lemon, juiced
- Pinch of salt and pepper to taste
- Place romaine lettuce and spring lettuce in a large salad bowl.
- Toss lettuce with basil, cilantro and mint
- Arrange chicken, avocado, tomatoes and onion on top.
- Toss with desired amount of dressing right before serving.
- White Balsamic Vinaigrette
- To make dressing place all the ingredients in a medium mason jar with a lid.**
- Close lid tightly and shake well until combined.
- Store at room temperature.
Substitute tomatoes with strawberries
Substitute tomatoes with blueberries
Substitute tomatoes and do a mix of strawberries and blueberries
Crumbled feta, goat or blue cheese
Sliced Parmesan cheese
Shredded mozzarella cheese
Chunks of fresh mozzarella
Walnut, pecans or almonds for a little crunch
See post for more notes and tips!
*I have made this with and without honey and it's good either way! Depending on how sweet you like it I'd start with ½ tablespoon honey and add more after you mix it together if you want it sweeter. I recommend using good quality honey if you add it! It really makes a difference! I use Thrive Market Raw Honey.
**If you don't have a mason jar mix all the ingredients except olive oil in a bowl then while stirring stream in extra virgin olive oil. Cover at room temperature until ready to serve.