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.
Guacamole Salad Variations:
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! No reviews 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 Salad Ingredients: 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 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.
