Blackened Chicken Avocado Salad – Fresh, Bold, and Satisfying

This salad hits that sweet spot between hearty and fresh. You get juicy, spice-crusted chicken, creamy avocado, crisp greens, and a bright, zesty dressing that ties it all together. It’s the kind of meal that feels restaurant-worthy but takes simple, everyday ingredients.

Whether you’re prepping lunch for the week or building a quick dinner, this one checks all the boxes for flavor, balance, and ease.

What Makes This Special

This is not your average chicken salad. The chicken is coated with a smoky, peppery blackened seasoning that sears beautifully in a hot pan, bringing crisp edges and deep flavor. Avocado adds rich creaminess, which mellows the spice and makes each bite feel satisfying without being heavy.

A lemon-lime vinaigrette brightens everything, and the crunchy mix of greens, cucumbers, and red onion keeps the texture lively. It’s a balanced bowl—protein, healthy fats, fresh veggies—built to keep you energized and full.

What You’ll Need

• For the Chicken:
• 2 medium boneless, skinless chicken breasts (about 1 to 1.25 pounds)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (reduce to 1/4 teaspoon if you want less heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon kosher salt
• For the Salad:
• 6 cups mixed greens (spring mix, romaine, or baby spinach)
• 1 large avocado, sliced or diced
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, thinly sliced
• 1/4 small red onion, very thinly sliced
• 1/4 cup fresh cilantro or parsley, chopped (optional)
• 1/3 cup crumbled feta or cotija (optional)
• For the Dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Pound or butterfly the chicken. For even cooking, pound the breasts to about 1/2 inch thick or butterfly them. Pat dry with paper towels so the spices stick.
2. Mix the blackened rub. In a small bowl, combine smoked paprika, chili powder, cayenne, garlic powder, onion powder, oregano, black pepper, and kosher salt.
3. Season the chicken. Rub the chicken with olive oil, then coat both sides generously with the spice mix.

   Press lightly so it adheres.

4. Preheat the pan. Heat a large cast-iron or heavy skillet over medium-high until very hot. A hot pan is key to that blackened crust.
5. Sear the chicken. Add a light film of oil if the pan looks dry. Cook the chicken 4–5 minutes per side, until deeply browned and the internal temperature reaches 165°F (74°C).
6. Rest and slice. Transfer to a plate and let rest 5 minutes.

   Slice against the grain into strips.

7. Make the dressing. In a jar or bowl, whisk olive oil, lemon juice, lime juice, Dijon, honey, garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
8. Prep the salad base. In a large bowl, add mixed greens, tomatoes, cucumber, and red onion. Toss with about half the dressing to lightly coat.
9. Add avocado and chicken. Gently fold in avocado so it doesn’t mash.

   Top with warm sliced chicken. Drizzle with more dressing as needed.

10. Finish and serve. Sprinkle with chopped cilantro or parsley and crumbled feta or cotija, if using. Serve immediately while the chicken is still warm.

How to Store

For the best texture, store components separately.

Keep the cooked chicken in an airtight container for up to 4 days, and the dressing in a jar for up to 1 week. Slice avocado just before serving to avoid browning, or toss with a little lemon juice and wrap tightly. If you must store the assembled salad, skip the dressing and avocado until serving time to prevent sogginess.

Benefits of This Recipe

• Balanced nutrition: You’re getting lean protein, healthy fats, and plenty of fiber-rich veggies in one bowl.
• Big flavor, minimal fuss: Pantry spices and a quick sear deliver restaurant-level taste without extra steps.
• Weeknight friendly: From start to finish, it’s ready in about 30 minutes.
• Meal prep ready: Cook extra chicken and save the dressing for fast assembly all week.
• Customizable: Easy to scale up or tweak based on what you have on hand.

Pitfalls to Watch Out For

• Under-seasoning the chicken: The spice crust should look generous.

  Don’t skimp or the flavor will be flat.

• Pan not hot enough: A lukewarm skillet leads to steaming, not searing. Preheat until it’s almost smoking.
• Overcooking: Thin chicken can go from juicy to dry fast. Use a thermometer and pull at 165°F.
• Overdressing the greens: Start with less dressing, toss, then add more if needed.
• Mushy avocado: Add avocado at the end and handle gently to keep the chunks intact.

Variations You Can Try

• Grill it: Instead of pan-searing, grill the chicken over medium-high heat for a smoky finish.
• Grains base: Serve over quinoa, farro, or brown rice to make it extra filling.
• Tex-Mex twist: Add grilled corn, black beans, and a squeeze of lime; swap feta for cheddar or Monterey Jack.
• Creamy cilantro-lime dressing: Blend Greek yogurt, lime juice, cilantro, garlic, and olive oil for a tangy, creamy option.
• Kale crunch: Use chopped kale and massage with a bit of olive oil and salt for a sturdier base.
• Heat control: Drop the cayenne, or add a pinch more if you love spice.
• Dairy-free: Skip the cheese and use maple syrup in the dressing if avoiding honey.
• Double the avocado: Make it extra creamy by using 1.5 avocados and slightly less dressing.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs work great and stay juicy. Cook a bit longer, about 5–6 minutes per side, and still aim for 165°F internal temperature.

What if I don’t have smoked paprika?

Use sweet paprika and add a tiny pinch of ground cumin or chipotle powder if you have it. You’ll get a similar smoky vibe.

Can I make this ahead?

Prep the chicken and dressing up to 4 days ahead and chop the veggies.

Assemble with fresh avocado right before eating for the best texture.

How can I make it less spicy?

Reduce or skip the cayenne and cut the chili powder in half. The salad will still be flavorful thanks to the paprika, garlic, and onion.

What greens work best?

Spring mix, romaine, baby spinach, or a mix of any of those works well. If using kale, chop it finely and massage with oil and salt to soften.

Is there a substitute for honey in the dressing?

Maple syrup or agave both work.

You just need a touch of sweetness to balance the citrus and mustard.

Do I need cast-iron?

Cast-iron gives the best crust, but any heavy skillet will do. Just make sure it’s properly preheated and avoid crowding the pan.

How do I keep the avocado from browning?

Toss slices with lemon or lime juice and store tightly wrapped with plastic pressed directly on the surface. Still, it’s best cut right before serving.

Final Thoughts

Blackened Chicken Avocado Salad brings big flavor with simple techniques, and it’s flexible enough for any weeknight.

Keep the spice mix on hand, cook extra chicken, and you’ll have a fast, healthy base for lunches and dinners. With its bold seasoning, creamy avocado, and crisp veggies, it’s the kind of meal you’ll want to make again and again. Fresh, filling, and easy—that’s the win.