Avocado Chicken Salad with Jicama and Banana Peppers is a vibrant, refreshing, and nutritious salad perfect for lunch or a light dinner. Creamy avocado blends with tender chicken, crisp jicama, and tangy banana peppers, creating a salad that’s packed with flavor, texture, and protein. Quick to prepare and visually appealing, it’s a wholesome choice for a satisfying meal.
Why You’ll Love This Recipe
Creamy & Fresh – Ripe avocado adds smooth richness without overpowering flavors.
Crisp & Crunchy – Jicama provides a refreshing crunch in every bite.
Tangy & Flavorful – Banana peppers add a subtle zing and balance the creaminess.
Quick & Easy – Minimal prep and ready in under 20 minutes.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 ripe avocado, peeled, pitted, and diced
- 1 cup jicama, peeled and julienned or diced
- ¼ cup banana peppers, sliced
- 2 tbsp red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients
Dice the cooked chicken and avocado, julienne the jicama, and slice the banana peppers. - Make the Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and pepper. - Combine the Salad
In a large bowl, gently toss chicken, avocado, jicama, banana peppers, red onion, and cilantro with the dressing until evenly coated. - Serve
Transfer to plates or bowls and enjoy immediately for the freshest flavor and texture.
Nutritional Information
Calories: ~320
Protein: 25g
Fat: 18g
Carbohydrates: 14g
Sugar: 4g
Fiber: 6g
Tips for Success
- Use Ripe Avocado – Ensures creamy texture and smooth flavor.
- Cut Jicama Fresh – Maintains its crisp, refreshing crunch.
- Adjust Dressing – Add more lime juice or olive oil to taste for desired tanginess.
Why This Recipe Works
The creamy avocado pairs perfectly with tender chicken, while crisp jicama and tangy banana peppers add refreshing texture and flavor. The light lime-olive oil dressing ties the ingredients together without weighing them down, making it a balanced, flavorful, and satisfying salad.
Avocado Chicken Salad with Jicama and Banana Peppers is a fresh, flavorful, and nutritious meal that’s easy to prepare. Perfect for lunch, a light dinner, or meal prep, it combines creamy, crunchy, and tangy elements for a salad that’s as satisfying as it is delicious.
Avocado Chicken Salad with Jicama and Banana Peppers
2-3
10
minutes320
A fresh, protein-packed chicken salad with creamy avocado, crisp jicama, and tangy banana peppers, dressed with lime and olive oil — quick, nutritious, and flavorful.
Ingredients
2 cups cooked chicken breast, diced
1 ripe avocado, peeled, pitted, and diced
1 cup jicama, peeled and julienned or diced
¼ cup banana peppers, sliced
2 tbsp red onion, finely chopped
2 tbsp cilantro, chopped
1 tbsp lime juice
1 tbsp olive oil
Salt and pepper to taste
Instructions
- Prepare the Ingredients
Dice the cooked chicken and avocado, julienne the jicama, and slice the banana peppers. - Make the Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and pepper. - Combine the Salad
In a large bowl, gently toss chicken, avocado, jicama, banana peppers, red onion, and cilantro with the dressing until evenly coated. - Serve
Transfer to plates or bowls and enjoy immediately for the freshest flavor and texture.
Notes
- Use Ripe Avocado – Ensures creamy texture and smooth flavor.
Cut Jicama Fresh – Maintains its crisp, refreshing crunch.
Adjust Dressing – Add more lime juice or olive oil to taste for desired tanginess.