Avocado Chicken Salad for Two

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.

Why You Keep Making This

Most chicken salads are built around one protein. This one has two; chicken for substance and halloumi for texture and salt. Halloumi doesn’t melt when heated, which means it comes off the grill pan with a golden crust and a slightly squeaky center that holds its own against everything else in the bowl. The spice rub on the chicken (curry, cumin, coriander, paprika, chili) is restrained enough to season without overwhelming, and it’s what stops the avocado from making the whole bowl taste flat. The corn is the sweetness that ties it all together, and cutting it fresh from the cob rather than using frozen or canned is the difference between a summer bowl and a year-round one.

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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 – fresh is best, but canned will work as well.
• Avocado
• Chicken breast – chicken thighs will work as well.
• Halloumi cheese – the best, but other cheese could work, like bread cheese, panela or paneer. Please note they do have a different texture than halloumi.
• Garlic powder
• Curry powder
• Cumin
• Coriander
• Paprika powder
• 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.

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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 transfer all the ingredients to a bowl and mix.

Step 7 – Serve and enjoy.

Alternative & Substitutes

• Instead of halloumi cheese you can use bread cheese, panela or paneer. Please note these cheeses have a different texture than halloumi.
• The fresh corn can be replaced by canned corn. It’s less snappy, but is a good alternative.
• If there are any spices you don’t like, please select the ones you do. They are used to season the chicken, so select your favorite way to add flavor to a chicken breast.

Other Recipes with Avocado to Try