The chicken breast is cooked with spices and cut into small cubes — enough seasoning to hold its own against the other bold ingredients in the bowl. Halloumi goes on the grill pan next, coming off golden and slightly squeaky, as it should. The corn is cooked and sliced straight from the cob. Avocado, cut at the last moment, goes in just before serving so it stays green and creamy rather than soft and brown.
This is a summer bowl; colorful, filling, and best eaten while it’s still warm from the pan. Two servings, one skillet (used in stages), and a plate that looks like considerably more effort than a weeknight dinner usually asks for.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Corn on the cob
- Avocado
- Chicken breast
- Halloumi cheese
- Spices: garlic powder, curry, cumin, coriander, paprika, chili powder.
- Dressing of: olive oil, white wine vinegar, mustard, honey.
How to Make the Avocado Chicken Salad
- Step 1– Mix the spices and rub the chicken breast first with salt & pepper and then the spice mix. Place the chicken breast on the grill, or in a skillet if you prefer and cook until ready – internal temperature of 165°F.
- Step 2 – Slice the Halloumi and place the slices on a grill, in a grill pan or in a skillet.
- Step 3 – Clean the corn and cook it in boiling water for about 10 minutes.
- Step 4 – Allow all 3 ingredients to cool down before you mix them together.
- Step 5 – Cut the chicken and Halloumi in pieces, about the same size as the avocado.
- Step 6 – Carefully mix all the ingredients in a bowl and mix.
- Step 7 – Serve and enjoy.
Other Recipes with Avocado to Try
- Strawberry Mango Avocado Salad
- Farro Corn Salad with Peach & Burrata
- Couscous Salad with Feta & Greens.
I hope you will try this recipe.
Avocado Chicken Salad
Pin Recipe FacebookIngredients
- 8 ounces chicken breast
- salt & pepper
- Spices: garlic powder, curry, cumin, coriander, paprika, chili powder
- 2 avocados
- 2 corns on the cob
- 8 ounces Halloumi cheese
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt & pepper
Instructions
- Flatten the chicken breast until it is the same thickness all over (NOTE 1). Sprinkle the chicken breast with salt and pepper.
- Mix the spices and rub the chicken breast with it. Place the chicken breast on the grill, or in a skillet if you prefer and cook until ready – internal temperature of 165°F. (NOTE 2)
- Slice the Halloumi cheese and place the slices on a grill, in a grill pan or in a skillet.
- Boil water and salt in a pan that can hold 2 corns. Clean the corn and add to the water. Cook for about 10 minutes.
- Cut the avocados in half, discard the pits and cut the avocado meat in pieces.
- Allow the chicken, halloumi and corn to cool.
- Cut the chicken and halloumi in pieces, about the same size as the avocado.
- Slice the kernels off the corn.
- Mix all the ingredients for the dressing.
- Transfer all ingredients into a bowl and mix. Mix carefully as the avocado easily transfers to the other ingredients, making the salad look 'dirty'.
Notes
- When you have a chicken breast that has the same thickness allover, it is much easier to cook it and make sure it is all done at the same time without risking that one part of the meat is over- or under-done.
- Reaching the right internal temperature of the chicken can be reached in various ways. Cook on the stove, on the grill, in a grill pan, in the oven, or a combination. My preferred way is to cook on the stove (and in summer time to cook on the grill) in order to get color on the chicken breast. Then I finish the cooking in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.