Avocado Salsa over Grilled Chicken is a perfect warm weather recipe. Quick to prep and easy to make, it’s ready to serve in around 20 minutes and bursting with fresh, vibrant flavors. Naturally Whole30 and low carb, this is the perfect healthy-but-delicious meal you’ll crave all summer.
It might be arriving at a snail’s pace, but spring is definitely here – which means my butt will be planted in front of the grill for more weekly dinners than not. When the weather is warm, the last place I want is to be stuck at the stovetop for hours.
Quick, healthy, and delicious grilled meals are my summertime sanity. This avocado salsa is simple but vibrant and makes a great topping for perfectly grilled chicken breasts.
This balanced, high protein meal is naturally Whole30 and low carb and super nutrient dense. Round it out with Classic Italian Potato Salad or Lemon Garlic Asparagus, or serve over simple mixed greens for the easiest dinner salad you’ll ever make!
How to Make Avocado Salsa
This avocado salsa is so simple with just 5 ingredients and a little salt and pepper. It’s fresh, flavorful and so easy! You can make it slightly ahead of time to let the flavors develop and store it covered in the fridge until you’re ready to dive in.
- Prep your veggies. Dice two avocados and place into a large bowl. Dice the red onion into 1/2″ pieces, and then quarter the pint of cherry tomatoes. Top with a generous handful of cilantro, and then season with salt, pepper, and lime juice.
- Give everything a good stir until combined. I like to use a spatula to combine salsas with avocado since the fruit is so soft.
- Set the salsa aside to rest while you make the grilled chicken. This will help the flavors infuse.
How to Make Perfect Grilled Chicken
This seasoned grilled chicken seriously is the best! With the right kind of prep and a quick trip on the grill, it comes out juicy and full of flavor. Keep any leftover chicken covered in the fridge – it reheats really well and is great for adding into salads.
- First things first, prep the chicken.
- In order to ensure the chicken cooks evenly (and deliciously), pound the chicken to an even thickness. To do so, place a chicken breast onto a sheet of parchment paper, fold over the paper, then use a wooden rolling pin to gently pound until the chicken is even and just under 1″ thick.
- Mix the seasoning rub for the chicken in a small bowl. We’re keeping it simple with garlic powder, onion powder, salt, and pepper.
- Brush the chicken breasts with olive oil, then sprinkle with the seasoning blend.
- Heat a grill or grill pan over high heat. Place the chicken onto the grill, and cook for 4-5 minutes on one side, then flip and cook 4-5 minutes on the other side, or until the internal temperature reaches 165°F using an instant read thermometer.
That’s some fine looking chicken!
Top the grilled chicken with a generous heap of avocado salsa and enjoy immediately. If you have leftovers, eat them with a spoon.
What kind of avocados should I use?
Most grocery stores carry Hass avocados – with a creamy, nutty flavor they’re perfect for just about everything, including this salsa.
Select ripe but slightly firmer avocados that yield just a little to gentle pressure. After slicing in to quarters, you should be able to peel the skin away from the flesh easily. Once diced, they’ll hold their shape and won’t break down too easily when mashed with the tines of a fork. Select avocados that are just a bit firmer than ones you’d choose for making guacamole.
How long will this salsa keep?
This salsa will keep in the fridge for about 2 days. The acid in the lime juice helps to slow the avocados from browning. After a couple of days, it will still be good to eat, but the avocados will have turned brown, which doesn’t make them very appetizing!
How else can I serve this avocado salsa?
Don’t feel limited to chicken! Serve this salsa over grilled fish, in a taco shell, with chips as a party dip, or over baked white fish, like halibut. I even like it for breakfast over scrambled eggs! It adds a great flavor to so many dishes and is so versatile.
Tips for Making This Recipe Perfectly
- Choose ripe and firm, but not overripe avocados. This salsa needs some integrity, so overly ripe avocados will be too much. Save those for guac.
- Dice the salsa ingredients into equal 1/2″ pieces for best texture.
- Pounding the chicken helps to break down the tougher fibers in the breast and helps it to cook evenly throughout, making it wonderfully juicy. Don’t skip this step!
- Be sure to cook your chicken to the right temperature – 165°F using an instant read thermometer.
More Recipes You’ll Love
- Oven Baked Halibut with Peach Salsa
- Strawberry Avocado Salsa
- Black Bean Salsa with Crab and Mango
- Cucumber Mango Salsa Over Pan Seared Salmon
Did you make this Grilled Chicken with Avocado Salsa? I’d love to know how it turned out! Leave a comment and a rating below
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- Grill pan
- Rolling Pin
- 2 avocados
- 1 pint cherry tomatoes
- ½ medium red onion, diced
- 1/2 c cilantro, chopped
- 1 tbsp lime juice
- kosher salt, to taste
- pepper, to taste
- Make the avocado salsa (it’s best after sitting for 10-15 minutes). Combine the avocados, cherry tomatoes, red onion, and cilantro in a large bowl. Sprinkle with lime juice and season with salt and pepper. Stir to combine. Taste for seasoning and adjust with salt and pepper.
- Heat the grill or grill pan over high heat, then prepare the chicken while the grill heats up. Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of just under 1”. Set aside and repeat with the remaining chicken breasts.
- Combine the salt, pepper, garlic powder, and onion powder in a small bowl. Stir to combine.
- Brush the chicken with the olive oil, then sprinkle with the seasoning blend. Flip the chicken over, and oil and season on the other side.
- Heat a grill or grill pan over high heat. Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reads 165°F using an instant read thermometer.
- Choose ripe and firm, but not overripe avocados. Save softer avocados for guacamole.
- Pounding the chicken helps to break down the tougher fibers in the breast and ensures it will cook evenly. Don't skip this step!
- Always use an instant read thermometer to check for doneness when cooking chicken - 165° is just right.