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Tropical Chicken and Avocado Salad



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1 fully ripened avocado from Mexico
1/3 cup olive oil
2 tbsp. lime juice
Salt, to taste
Freshly ground black pepper, to taste
4 cups mixed salad greens, torn in bite-sized pieces
2 grilled boneless chicken breast halves, sliced (about 8 oz.)
4 slices fresh peeled pineapple
1 large tomato, cut in thin wedges
1/2 cup thinly sliced red onion


  1. 1
    Cut lengthwise around middle of avocado; twist avocados to separate halves. Remove pit by striking with a knife point; scoop out pulp with spoon; slice thinly.
  2. 2
    In a small bowl, whisk olive oil, lime-juice, salt and pepper, to taste.
  3. 3
    Divide greens among four serving plates.
  4. 4
    Top each with one quarter of the avocado, chicken, pineapple, tomato and onion. Drizzle with half of dressing. Serve with remaining dressing and lime wedges, if desired.
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