Chicken Avocado Salad with Lime Cilantro Dressing

A bright, fresh mix of juicy chicken, fresh corn, creamy avocado, drizzled with a flavor burst of lime cilantro dressing!

The secret to chicken that stays juicy…

The real secret is a brine! A brine is a salt and water solution. A brine changes the structure of the meat, and infuses it with flavor and some of the liquid it sits in. Here, the brine is simple, only salt and water. Sometimes, brines have other flavors added, like sugar or herbs and spices. This brine calls for 1/4 cup of kosher salt. If you are using regular table salt, you do not want to use the same amount, it would be way too much salt. Because of its volume, kosher salt is used in a 2:1 ratio to table salt. So for this brine, if you are using table salt, use about 1/8 cup.

The BEST citrus dressing!

Cilantro is chopped up and mixed with honey for sweetness, and lime juice for the perfect citrus tang! I love making my homemade salad dressing in a small jar with a tight fitting lid. This allows me to shake it up really well to fully emulsify the ingredients, resulting in a smooth dressing!

Difficulty: Beginner Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4
Best Season: Suitable throughout the year


Juicy chicken is diced and then mixed with chunks of avocado, fresh corn, and drizzled with a citrus lime cilantro dressing.

You Need

For the Chicken & Brine

For the Salad

For the Cilantro Lime Dressing


Off On

Make the Chicken

  1. Begin with the brine
    • In a medium pot mix 3 cups water with kosher salt, dissolve salt. 
    • Add chicken breasts. 
    • Let brine in the salt water solution for 30 minutes. This will tenderize the chicken and ensure it holds it's juice when cooked.
  2. Poach the chicken
    • Put chicken in brine in pot over medium heat. 
    • Cover.
    • Bring water up to about 170 degrees (about 10 minutes)
    • When the water reaches 170 degrees, or after 15 minutes. Remove pot from heat. Let chicken cook off heat for 10-15 more minutes.
    • Check chicken for doneness, 165 degrees internal temperature with a thermometer.
    • Or cut chicken in half and make sure it's no longer pink on the inside.
    • Toss chicken in the garlic and onion powder after cutting it into cubes. If you prefer, you could pull the chicken using two forks.
    If your kitchen doesn't have a cooking thermometer to read the temperature of the water, simply cook on medium low heat for about 15 minutes. And then proceed by letting the chicken sit in the hot water, covered and off the heat for 10-15 more minutes.

Make Cilantro Lime Dressing

    • In a small jar with a tight fitting lid, combine all ingredients for the dressing.
    • If you don't have a jar, whisk ingredients together vigorously in a medium bowl.

Assemble the Salad

    • First, add chicken, green onions, and corn. 
    • Toss with cilantro lime dressing.
    • Add the avocado last to make sure it doesn't mash when tossing the salad. 
    • It is best to use 'folding' motions when combining the avocado in the salad: scoop up and under the salad, gently lifting it on itself. 
    The avocado will turn brown in a matter of hours. To prevent this, you could first toss the avocado chunks in a bit of lime juice. The acid in the lime juice will prevent the oxidation process from occurring, which causes the browning. Pro tip: brown avocado still tastes like bright green avocado! It's perfectly fine to eat brown avocado.
Keywords: chicken salad, avocado, cilantro, lime dressing, corn on the cob, corn salad, summer salad, healthy lunch
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