Southwestern Oven-Fried Chicken Salad with Avocado Dressing

If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?

Southwestern Chicken Salad with Avocado Dressing

One year ago: Bacon-Cheddar Cauliflower Chowder


Serves 4



1 ripe avocado, pitted and peeled

1 cup buttermilk

1/4 cup fresh cilantro

1/2 lime, juiced

1 tsp ranch seasoning powder

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp salt


2 chicken breasts, butterflied

1 egg white, lightly beaten

1/4 cup bread crumbs

1 Tbsp taco seasoning


2 hearts romaine, chopped

2 cups lightly packed spinach

1 cup cherry tomatoes, halved

1 carrot, shredded

1/4 cup thinly sliced red onion


  1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
  2. While the oven preheats, prepare the dressing. Add all ingredients to blender and blend until smooth and creamy. Refrigerate for one hour.
  3. For the chicken, put the egg white in a shallow bowl and beat until well blended. Combine bread crumbs and taco seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and coat with cooking spray. Bake for 12-15 minutes or until golden.
  4. In a large bowl, toss together the salad ingredients. Divide into four bowls, top with sliced chicken and dressing. Serve immediately with avocado slices and shredded cheddar cheese, if desired.

Source: Chicken adapted from The New Way to Cook Light. Dressing from Buns in my Oven.


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