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Grilled Chicken Guacamole Chopped Salad

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  • Prep 45 min
  • Total 1 hr 10 min
  • Servings 8
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Ever feel torn between ordering a salad or splurging on a more indulgent appetizer? No need to choose when you can have this grilled guacamole and chopped chicken salad combo!
Created Jan 10, 2017
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  • 2 boneless skinless chicken breasts (6 oz each)
  • 1/2 cup (125 mL) olive oil
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) chili powder
  • 1/2 teaspoon (2 mL) ground cumin
  • 1/2 teaspoon (2 mL) ground coriander
  • 4 firm ripe avocados, halved, pitted and peeled
  • 6 green onions
  • 3 tablespoons (45 mL) fresh lime juice
  • 1 tablespoon (15 mL) finely chopped jalapeño chile
  • 2 cloves garlic, finely chopped
  • 5 cups (1.25 L) chopped iceberg lettuce
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) crumbled queso fresco cheese
  • 1/4 cup (50 mL) finely chopped fresh cilantro leaves


  • 1
    Heat gas or charcoal grill. Rub chicken breasts with 2 teaspoons of the olive oil, 1/2 teaspoon of the salt, the chili powder, cumin and coriander. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice.
  • 2
    Brush avocados and green onions with 2 tablespoons of the olive oil. Place avocados cut sides down on grill over medium heat. Cover grill; cook avocados 5 to 10 minutes, turning once, until grill marks form and avocados soften. Grill green onions 30 to 60 seconds, turning once, until grill marks form. Transfer to cutting board; let cool about 5 minutes or until cool enough to cut. Dice avocados; thinly slice green onions.
  • 3
    Meanwhile, in medium bowl, beat remaining 1/3 cup olive oil, the lime juice, jalapeño, garlic and remaining 1/2 teaspoon salt with whisk. Reserve 2 tablespoons of the vinaigrette in small container. Add avocados to the medium bowl of remaining vinaigrette, and toss to coat.
  • 4
    On large serving platter, place lettuce. Drizzle lettuce with reserved 2 tablespoons vinaigrette. Top lettuce with chicken, avocados, green onions, tomatoes and cheese, arranged in rows. Sprinkle with cilantro.

Expert Tips

  • Tip 1
    To peel avocados, run a large spoon between the peel and flesh of the avocado halves.
  • Tip 2
    All ingredients – including grilled chicken – can be prepared up to four hours in advance. Wait until just before serving to combine ingredients and dress salad.

Nutrition Information

376.8 Calories, 32g Total Fat, 14.2g Protein, 12.4g Total Carbs

Nutrition Facts

Serving Size: 8
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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