Avocado and chicken is a tasteful and healthy combination. In this salad I added corn and grilled Halloumi cheese to up the salad game and the result is delicious. A salad where creamy meets crunchy and squeaky meets juicy.
Summertime is for grilling, corn and easy meals. This Avocado Chicken Salad has all of that: grilled chicken, grilled cheese, corn and a recipe that only requires a grill, a knife and a bowl. How simple is that?
Let’s start with the ingredients:
- Corn on the cob
- Avocado
- Chicken breast
- Halloumi cheese
- Spices: garlic powder, curry, cumin, coriander, paprika, chili powder
- Salt & pepper
- Dressing of: olive oil, white wine vinegar, mustard, honey
How to put the Avocado Chicken Salad together
- 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 degrees F.
- Slice the Halloumi and place the slices on a grill, in a grill pan or in a skillet.
- Clean the corn and cook it in boiling water for about 10 minutes.
- Allow all 3 ingredients to cool down before you mix them together.
- Cut the avocado in dice-sized pieces.
- Carefully mix all the ingredients in a bowl and mix.
- Serve and enjoy.
When you like avocado and/or corn, have a look at the following recipes: Strawberry Mango Avocado Salad, Farro Corn Salad with Peach & Burrata, or Couscous Salad with Feta & Greens.
I hope you will try this recipe. Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow @agourmetfoodblog on Instagram!
Avocado Chicken Salad
Avocado and chicken is a tasteful and healthy combination. In this salad I added corn and grilled Halloumi cheese to up the salad game and the result is delicious. A salad where creamy meets crunchy and squeaky meets juicy.
Servings: 2 people
Ingredients
- 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 degrees 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
Calories: 1023kcal | Carbohydrates: 38g | Protein: 56g | Fat: 76g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1548mg | Potassium: 1646mg | Fiber: 15g | Sugar: 10g | Vitamin A: 498IU | Vitamin C: 28mg | Calcium: 1168mg | Iron: 2mg
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