Avocado Caesar Chicken Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken thighs chopped*
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 medium lemons juiced, divided
  • 4 cups chopped kale
  • 1 1/2 cups halved grape tomatoes
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 2 small avocados pitted, peeled and mashed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup canned unsweetened coconut milk


  • Melt the coconut oil in a large skillet over medium-high heat. Add onion, garlic and chicken; cook and stir until onion has softened and chicken is cooked through; season with salt, pepper, oregano and cumin then pour half of the lemon juice over the top. Remove skillet from the heat and allow chicken mixture to cool for 5 minutes.
  • Meanwhile, prepare salad: In a large bowl, toss together next 4 ingredients (kale through cilantro).
  • Prepare dressing: In a small bowl, whisk together remaining ingredients (mashed avocados through coconut milk) along with remaining lemon juice; salt and pepper to taste. Pour dressing over the salad; toss. Add chicken mixture; toss again then serve.
  • *Chicken is easier to chop if partially frozen


SERVING SUGGESTION: A relish tray of carrot and celery sticks, radishes and cucumber spears.
NUTRITION: 470 Calories; 31g Fat (55.3% calories from fat); 29g Protein; 27g Carbohydrate; 7g Dietary Fiber; 95mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 5 Fat.
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