Home » Sunshine, summer and a chicken avocado salad

Sunshine, summer and a chicken avocado salad

Summer is almost over. Major bummer.

There are only 3 weeks left until Labor day weekend and the unofficial end of summer.

It has been a pretty epic summer.

I finally went to a baseball game. I went on a date (or four).  I learned how to make German buttercream. I had designs featured on a popular graphic design blog. Three times. I got into a pool. I swim laps now. I found an excuse to wear my dirndl. I walked 3 miles. I saw a friend compete in a beauty pageant. I went to my first MLS game. I saw a taping of Conan when he was here in Chicago.

And I had things to accomplish that I decidedly did not get to. I haven’t conquered a dacquoise. I haven’t swam a mile without stopping. I haven’t been to the beach. I haven’t gone to see a movie in the park. I haven’t had drinks in a beer garden. I haven’t worn shorts. I haven’t made a yeast bread. I haven’t finished my ebook.

But, it doesn’t matter that I haven’t done those things. There is 3 weeks left to do them in. That is plenty of summer. And I am going to savor these long days and beautiful weather. I know come January I will be craving this.

The weather. The sunshine. The fun.

And that summer deserves a salad.

citrus avocado salad

This salad tastes like summer. Avocados. Cilantro. Lime. Sunshine on a plate.

Chicken avocado salad with citrus
#ratingval# from #reviews# reviews
Recipe Type: Entree
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
This salad is delightfully light, but plenty filling. It is adapted from Jamie Magazine.
  • 1/2 tsp cayenne pepper
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • about 1 pound (600 grams) of chicken breasts
  • Olive Oil
  • 2 ripe avocados, halved and stoned
  • 4 tbsp plain yogurt (I used plain yogurt made from coconut milk)
  • 2 limes
  • 1 jalapeño
  • 1 large bunch of cilantro
  • 2 corn tortillas cut into 1/2 inch strips
  • 6 slices bacon (I used turkey bacon)
  • 1 head butter lettuce
  • 1 head romaine lettuce
  • 2 red or pink grapefruit, peeled & sectioned
  1. Heat your oven to 350 degrees.
  2. Place a griddle pan over medium-high heat.
  3. Combine the cayenne, paprika, pepper and oregano with a good pinch of salt and some olive oil. Rub over chicken breasts.
  4. Put the chicken in the pan, reduce the heat to medium and cook for about 20 minutes, turning halfway.
  5. While the chicken is cooking, combine 1 of the avocados, the yogurt, jalapeno, juice of the 2 limes and most of the cilantro leaves. Blend until combined.
  6. Pulse while adding olive oil (we used about 4 tablespoons) until you have a good creamy consistency. Season to taste, and add a little water if it is too thick to pour. (We added about 1/4 of water). Set aside.
  7. Spread the tortilla strips on a baking sheet and bake for a couple minutes – until they are golden and cripsy.
  8. When the chicken is almost done, chop the bacon and add it to the pan to cook while the chicken finishes.
  9. Roughly chop the lettuce.
  10. When the chicken is done, allow it to rest for a couple minutes. Slice and toss with the lettuce.
  11. Dice the remaining avocado.
  12. Crumble the bacon over the top of the salad. Sprinkle with avocado & remaining cilantro. Finish with the grapefruit segments.
  13. Serve with lime wedges.



    • maryfran says:

      Thanks Sarah! Looking back, it has been pretty awesome and the weather finally got nice here in Chicago! 2 weeks of summer to go!

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