Santa Fe Chicken and Avocado Salad

A refreshing twist on classic chicken salad, this recipe combines the bold flavors of New Mexico with the creaminess of ripe avocado.

🛒 Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup diced red bell pepper
• 0.5 cup diced yellow onion
• 0.5 cup diced fresh pineapple
• 2 meduim diced ripe avocado
• 0.5 cup diced tomato
• 0.25 cup chopped cilantro
• 0.25 cup chopped fresh cilantro
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp lime juice
• 1 tbsp honey
• to taste salt and pepper
• 0.25 cup feta cheese crumbles

👨‍🍳 Instructions

1. 1

   Step 1: Preheat grill to 375°F (190°C). Grill chicken breasts for 5-6 minutes per side, or until cooked through.

2. 2

   Step 2: Let chicken breasts rest for 5 minutes before slicing into strips.

3. 3

   Step 3: In a large bowl, combine sliced chicken, diced red bell pepper, diced yellow onion, diced pineapple, diced tomato, and chopped cilantro.

4. 4

   Step 4: In a small bowl, whisk together chipotle peppers, lime juice, and honey.

5. 5

   Step 5: Pour dressing over chicken mixture and toss to coat.

6. 6

   Step 6: Season with salt and pepper to taste.

7. 7

   Step 7: Stir in diced avocado and feta cheese crumbles.

8. 8

   Step 8: Cover and refrigerate for at least 30 minutes to allow flavors to meld.

9. 9

   Step 9: Serve chilled, garnished with additional cilantro if desired.

💡 Pro Tips

To prevent avocado from browning, sprinkle with lemon juice and toss to coat. For an extra burst of flavor, add 1-2 diced jalapeños to the chicken mixture.

📊 Nutrition per Serving