This Guacamole Salad with Grilled Chipotle Chicken is our favorite go-to dinner all summer long!
We don’t tend to make very many recipes over and over again because I’m always recipe testing new things. But this Guacamole Salad has been a staple on our menu for about 5 years now. I’m not sure why it’s never occurred to me to write it down before, but here it finally is.
I’ve made this many different ways over the years, and I’ll be sure and add those variations below. But for today, this version is a full scale dinner salad that doesn’t need anything else on the side.
You start with a bed of romaine that’s topped with all your usual guacamole ingredients. Then to make it a little more substantial, I like to add grilled chipotle chicken. And of course since I’m a sauce/dressing type of person, it’s all topped of with a cilantro vinaigrette.
Tips for how to make this Guacamole Salad with Grilled Chipotle Chicken:
The chipotle chicken in the recipe below is actually a simplified version of my original recipe for Chipotle Grilled Chicken. It also happens to be Whole30 as well since I cut out the added sweetener which really isn’t needed in this salad.
I like to make most of my dressings in the blender because it makes it so much easier. That way you can just roughly chop the cilantro rather than having to finely chop it. But if you don’t have a blender, you can still make this with just a touch more knife work.
Tomato tips: If you can find vine ripe tomatoes at a Farmer’s Market or anyone you know that has a garden, that will pay dividends. Homegrown tomatoes have so much more flavor, and it really makes a difference in salads like this.
Guacamole Salad Variations:
- You can make this salad as is but without the chicken, and serve it alongside anything Mexican like enchiladas or simply something off the grill.
- I make a super simple version of this without the chicken or the dressing. In place of the dressing I just drizzle the salad with olive oil, squeeze some fresh lime juice over the top, and add some chopped cilantro to the salad.
- For a meatless meal, I’ve served this with roasted sweet potatoes in the fall when there’s still local tomatoes. And in the summer I serve it with sliced and grilled Yukon gold potatoes.
Whichever way you choose to make this salad, it’s the perfect summer staple when tomatoes are abundant. It’s loaded with fresh ingredients but packs enough of a punch to be considered a full meal, even by my husband!Print
All your favorite guacamole flavors turned into a full scale dinner salad!
Chipotle Chicken Marinade:
1 Teaspoon ground chipotle powder
1/2 Teaspoon ground cumin
1/2 Teaspoon sea salt
1 Tablespoon coconut aminos
1 Tablespoon avocado oil
2 boneless, skinless chicken breasts, 1 pound
12 cups chopped and washed romaine
3 cups halved cherry tomatoes, 1 pound
1–2 ripe avocados, cubed or sliced, see notes
1 cup slivered red onion
1 Tablespoon minced jalapeno, or to your taste
Cilantro Lime Dressing:
1 cup roughly chopped cilantro
1/4 cup freshly squeezed lime juice
1 Teaspoon Dijon mustard
1/2 Teaspoon sea salt
1 clove garlic, minced
1/2 cup avocado oil
Start by making the chipotle chicken marinade and stir together the chipotle, cumin, sea salt, coconut aminos, and avocado oil until combined. Add the chicken breasts and toss them in the marinade to coat them. Cover and refrigerate for at least 1 hour or overnight for the most flavor.
When you’re ready to cook the chicken, assemble all the salad ingredients into a large serving bowl.
Next preheat the grill over medium high heat until it reaches a steady temperature between 400º-450ºF. Place the chicken on the grill and lower the heat to maintain a temperature between 350º-400ºF. Grill the chicken for about 8-10 minutes, then turn it over and cook another 8 minutes, or until done and no longer pink in the center.
While the chicken is grilling make the dressing by adding the cilantro, lime juice, Dijon mustard, sea salt, and garlic to a blender. Secure the lid and start blending on low speeds adding the avocado oil in a thin steady stream. Continue to blend until all the oil has been added, the dressing is emulsified, and there’s only small pieces of cilantro.
When the chicken is done, thinly slice or cube it into bite sized pieces, and serve it along with the dressing and salad. You can toss it all together, or serve them separately and let each person assemble their own salad.
Avocados really vary in size, so if they’re on the small side, use 2!
Keywords: Paleo, Whole30, Gluten Free, Dairy Free, Grain Free