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Mexican salad made with chicken thighs, guacamole, Pico de Gallo, lettuce, rocket, spring onions and tortilla chips.

This Mexican chicken and avocado salad is a healthy and delicious lunch that’s ready in only 30 minutes! You can use chicken breast if you prefer and if you don’t like spicy, simply remove the fresh chillies. Serve with your favourite salad dressing and enjoy!

Make it Vegan

Simply use your favourite meat substitution to replace the chicken!

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Chicken and Avocado Salad

Mexican salad made with chicken thighs, guacamole, Pico de Gallo, lettuce, rocket, spring onions and tortilla chips
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 1 tbsp Coconut oil
  • 4 Chicken thighs
  • 185g Lettuce (shredded)
  • 30g Rocket
  • 2 Spring onions (chopped)

Pico de Gallo

  • 50g Onion (cut into small dices)
  • 50g Red onion (cut into small dices)
  • 10ml Lemon juice
  • 2 Tomatoes (cut into small dices)
  • 1/2 Green chilli (cut into small dices)
  • Fresh coriander (handful, roughly chopped)
  • Pinch of salt

Guacamole

  • 150g Avocado (cut into small chunks)
  • 1 Red chilli (cut into small dices)
  • 10ml Lime juice
  • Fresh coriander (handful, roughly chopped)
  • 1/2 of the Pico de Gallo

Garnish

  • Handful (tortilla chips)
  • 2 Lime wedges
  • 1 tsp Chilli flakes
  • 1 tsp Flat leaf parsley

Instructions
 

  • Add the oil to a griddle or frying pan and heat to medium-high. Cook the chicken thighs for 5-6 minutes on each side until cooked through and the juices run clear. Meanwhile add the lettuce, rocket and spring onions to a large bowl and toss until well combined. Divide between 2 large serving bowls.
  • To make the Pico de Gallo, add the onion, red onion, lemon juice, tomatoes, green chilli, fresh coriander and salt to a bowl and mix until well combined. Add half the Pico to the top of the salads and save half the mixture to add to the guacamole.
  • To make the guacamole, add the avocado, red chilli, lime juice, fresh coriander and the left over Pico to a bowl. Stir until well combined and use a spoon to dot the guacamole over the top of the salad.
  • Cut the chicken into strips and place over the top of the salad. Add a handful of tortilla chips evenly around the edge of the bowl and serve with a lime wedge. Sprinkle chilli flakes and flat leaf parsley over the chicken and enjoy.
Keyword Avocado, Chicken, Chicken thighs, Coriander, Green chilli, Guacamole, Healthy, Lemon juice, Lettuce, Lime, Lime juice, Lunch, Main Course, Mexican, Red Chilli, Red Onion, Rocket, Salad, Spicy guacamole, Spring onions, Tomatoes, Tortilla, Tortilla chips