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97% would make again

Honey-lime Chicken And Avocado Salad

by Robert Broadfootfeatured in 5 Foods For a Healthy Life


for 2 servings

  • 4 boneless chicken thighs
  • 1 head romaine lettuce, chopped
  • ½ cup cherry tomato (100 g), halved
  • ½ red onion, thinly sliced
  • 2 avocados, chopped

Chicken marinade

  • 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

Nutrition Info

Shop ingredients with
    Calories 633
    Fat 40g
    Carbs 36g
    Fiber 14g
    Sugar 16g
    Protein 39g

Estimated values based on one serving size.


  1. In a medium bowl, combine all the ingredients for the chicken marinade.
  2. Toss in the chicken thighs and marinate for at least one hour.
  3. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
  4. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
  5. Slice cooked chicken thighs and add to the salad bowl.
  6. In a small bowl, combine all the ingredients for the dressing. Mix well.
  7. Toss the salad with the dressing and serve immediately.
  8. Enjoy!