Grilled Chicken and Avocado Salad


This hearty salad is packed with protein; grilled chicken breasts are diced and paired with diced avocado, chickpeas, red onion, and poblano peppers. A fresh vinaigrette with cilantro and lime is the finishing touch.


  • Vegetable oil, for grill pan

  • 6 skinless, boneless chicken breast halves (about 2 pounds)

  • Coarse salt and freshly ground pepper

  • 2 cups cooked chickpeas

  • 3 fresh Poblano peppers, seeded, deribbed, and finely chopped

  • 1 medium red onion, finely chopped

  • Cilantro-Lime Vinaigrette

  • 3 ripe, firm avocados, peeled, pitted, and diced

  • Lime slices, for serving

  • 4 sprigs fresh cilantro, for serving


  1. Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.

  2. Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.

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