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Grilled Chicken Guacamole Chopped Salad

Grilled Chicken Guacamole Chopped Salad
  • Prep 45 min
  • Total 1 hr 10 min
  • Servings 8
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!
January 10, 2017


  • 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.

  • To peel avocados, run a large spoon between the peel and flesh of the avocado halves.
  • 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 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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