Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken and Avocado Salad 3.6 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 7, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients 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 Directions 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. Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro. Rate it Print