Spicy Chicken Avocado Salad

Lunch comes together in a pinch with a toss of salad and prepped ahead chicken for Spicy Chicken Avocado Salad.  

Spicy Southwest Chicken Avocado Salad  from The Girl In The Little Red Kitchen| Lunch comes together in a pinch  when you prep the chicken in advance.

I can’t explain it but somehow I managed to fall into a bad eating rut again.  My fridge is always packed full of fresh fruit and vegetables and trust me, they get eaten but somehow, someway when it was time to pull out those old dusty jeans last week they were just a little too tight on me.

Hmm. . . I didn’t remember that being a problem before the summer started.  Last time I check the weight gain happened during the winter months, not the summer! I can come up with a million reasons and excuses but the truth is the lure of takeout calls to me after long days baking cookies and selling them at outdoor markets.  You’d think, after staring at butter and sugar for a couple of hours I’d be craving salad but pizza is just so much easier.

It’s a good thing Eat Smart Salad Kits reentered my life when they did.  You might recall their introduction last december with an easy shrimp stir fry but today it’s about making some smart lunch and dinner choices with their Gourmet Vegetable and Plant Powered Protein Salad Kits.

Spicy Southwest Chicken Avocado Salad | girlinthelittleredkitchen.com

You see, it’s not that I don’t like salad, it’s that I’m too lazy to toss one together when I’m hungry and tired and I just want to eat right now! When I worked full time, I would spend a ridiculous amount of money for someone to make me salad because it was easy.

Now that I’m home, I slip away from those salad lunches but I think I fixed the problem.  For real this time, I need those jeans to fit!  What I love about the Plant Powered Protein Kits is that they are individual servings and perfect for on the go – just toss together and enjoy!  The mix-ins are keep in separate pouches, so everything stays fresh.  It’s a pretty perfect option for days when I’m finished baking and I’m famish, pop open a salad and have a late lunch.

Spicy Southwest Chicken Avocado Salad | girlinthelittleredkitchen.com

The Superfood Gourmet Salads are all chef inspired and offer blends of six or more superfoods.  This is not your average iceberg salad.  The first one out of the bunch I decided to try was the Southwest Vegetable Kit.  It’s full of savoy cabbage, red cabbage, radishes, kale, carrots, corn, a sprinkling of cheddar cheese and a zesty Chipotle ranch dressing.

It’s packed full of flavor and I figured it some spicy chicken and avocado would be a great way to round out the salad for a complete meal.

Any well stocked spice cabinet should have these spices on hand for the rub on the chicken and if you’re like me, I bet you’ve always got an avocado (or 5) on hand.  I prepped a few chicken breasts at a time and kept them in the fridge, so they are ready to go on top of all my salads for the week.  Now there was really no excuse not to have a healthy lunch.

Spicy Chicken Avocado Salad
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  • 1lb boneless, skinless chicken breast (organic recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon avocado or grapeseed oil
  • Avocado, sliced
  • Eat Smart Southwest Salad Kit


  1. In a small bowl combine the cumin powder, chili powder, salt, pepper, paprika, onion powder and garlic powder.
  2. Rinse and thoroughly dry the chicken breasts and season the with the spice rub.
  3. Heat a non-stick skillet over medium heat and drizzle the oil in the center. Move the pan around to distribute the oil and when the pan is hot add the chicken. Depending on the size of your pan, you may have to cook the chicken in batches.
  4. Sear your chicken about 6-7 minutes per side or until a thermometer inserted in the thickest part reaches 165. Let rest for 5 minutes on the counter before slicing.
  5. Cut your avocado in half and remove the pit and slice.
  6. Divide the Southwest Salad between two bowls and add about half a sliced chicken breast in each bowl and half an avocado. Drizzle the dressing on top and serve.
  7. Store the remaining chicken in the refrigerator for 3-4 days to serve alongside salads for additional meals.
Recipe Type: Salad, Main, Lunch

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Spicy Southwest Chicken Avocado Salad | girlinthelittleredkitchen.com

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8 thoughts on “Spicy Chicken Avocado Salad

  1. Erin @ Texanerin Baking

    I have a definite problem eating my veggies. Like you, my fridge is always packed with them but somehow my husband ends up eating them all. These salad kits look like the perfect solution! And this salad looks so delicious. 🙂

  2. Carla

    I hear you on making salads! Although they are easy to do, sometimes when you had a long day of work, you want to eat now and not spend time prepping. Good thing they make these Eat Smart salad kits!

  3. Lori @ Foxes Love Lemons

    The photography! It’s making me want to reach a fork right through the screen. So beautiful. And believe me, I’m trying to resist the allure of takeout here, too. It’s just…so much easier than trying to cook in my temporary garage kitchen. I’ll need to search out some of these salad kits, because I could use them in my life right now. I’d start with the BBQ Ranch one. Mmmm.

    1. Susan Palmer Post author

      Thanks Lori! Cooking when we had our kitchen remodeled years ago was so difficult. Rotisserie chickens on salad were definitely a big part of our meals and easy sandwiches. How many more weeks? You can do it!


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