Honey-Lime Chicken And Avocado Salad - Easy 30-Minute Lunch

This salad is perfect for a quick and easy lunch or dinner. It combines the sweetness of honey with the tanginess of lime juice, paired with juicy chicken and creamy avocado.

The best part? You can have it ready in just 30 minutes.

To make it, you'll need a few simple ingredients, including boneless chicken thighs, romaine lettuce, cherry tomatoes, red onion, avocados, and a few pantry staples.

Tips & Tricks

• Marinate the chicken for at least an hour to get the best flavor.
• Use ripe avocados for the best results.

Step-by-Step Instructions

1. Make the marinade

In a medium bowl, combine olive oil, salt, garlic, jalapeño pepper, chili powder, honey, and lime juice.

2. Marinate the chicken

Add the chicken thighs to the marinade and refrigerate for at least an hour.

3. Cook the chicken

Preheat a cast-iron skillet over high heat. Cook the chicken for 4 minutes per side, or until it reaches 165°F / 74°C.

4. Prepare the salad

Chop the romaine lettuce, cherry tomatoes, red onion, and avocados. Place them in a large salad bowl.

5. Make the dressing

In a small bowl, combine olive oil, honey, salt, pepper, and lime juice. Mix well.

6. Assemble the salad

Slice the cooked chicken and add it to the salad bowl. Toss the salad with the dressing and serve immediately.

How to Store Honey-Lime Chicken And Avocado Salad

Frequently Asked Questions

Honey-Lime Chicken And Avocado Salad – Easy 30-Minute Lunch

Make a delicious Honey-Lime Chicken And Avocado Salad with juicy chicken, creamy avocado, and tangy dressing in just 30 minutes.

15 minPrep time30 minCook time45 minTotal2Servings

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Ingredients

• 4 boneless chicken thighs
• 1 head romaine lettuce (chopped)
• ½ cup cherry tomato (halved)
• ½ red onion (thinly sliced)
• 2 avocados (chopped)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cloves garlic (minced)
• 1 jalapeño pepper (minced)
• ½ teaspoon chili powder
• 1 tablespoon honey
• 4 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons lime juice

Instructions

1. 1Make the marinade — In a medium bowl, combine olive oil, salt, garlic, jalapeño pepper, chili powder, honey, and lime juice.
2. 2Marinate the chicken — Add the chicken thighs to the marinade and refrigerate for at least an hour.
3. 3Cook the chicken — Preheat a cast-iron skillet over high heat. Cook the chicken for 4 minutes per side, or until it reaches 165°F / 74°C.
4. 4Prepare the salad — Chop the romaine lettuce, cherry tomatoes, red onion, and avocados. Place them in a large salad bowl.
5. 5Make the dressing — In a small bowl, combine olive oil, honey, salt, pepper, and lime juice. Mix well.
6. 6Assemble the salad — Slice the cooked chicken and add it to the salad bowl. Toss the salad with the dressing and serve immediately.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Enjoy your delicious Honey-Lime Chicken And Avocado Salad!

Servings: 2

Cuisine: American

Course: Salad

RecipesCooker15 minutes30 minutes45 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.