This Chicken and Avocado Salsa is the perfect weeknight dinner or meal prep recipe. This dish is ready in less than 20 minutes and pairs wonderfully with any side dish.
This post is sponsored by the California Avocado Commission but all opinions are my own.
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Growing up my family always ate lots of chicken. I have grown accustomed to dressing up chicken breasts in so many ways to keep the meals from being boring!
My family loves to load up our chicken with fun toppings that will add lots of flavor. This avocado salsa is the perfect pairing.
What Type of Avocados to use
Fresh avocados are important! That’s what I love about California Avocados. California Avocados are grown right here in the U.S. They are earnestly cared for by California farmers and picked at their peak, the best time!
Since they are grown close to home, California Avocados go from tree to table in just a few days. I’m so excited spring is here! That means these avocados are in season and are perfect to add to meals.
To ensure you’re enjoying locally grown California Avocados, be sure to check for California on the label from spring through summer this year!
How to Pick out an Avocado
Choose ripe and firm, but not overripe avocados for this dish. Avocados are delicate. You can check to see if the fruit is ripe by giving it a quick light squeeze in the palm of your hand, but you shouldn’t press too firmly. Doing so can bruise the green interior you will ultimately eat.
While you’re in the store, you can test pressing down lightly on the top of the avocado near the stem. If it gives easily and retains its shape, the avocado is ready to eat. If your finger leaves a dent, the avocado is likely overripe and could be brown inside. Ripe and ready-to-eat fruit will be firm but will yield to gentle pressure.
Once purchased, I store my avocados in the fridge. This will keep them fresh longer.
What Type of Chicken to Use
Boneless, skinless chicken breasts work best because you can easily load the salsa right on top of the flat breast, and dig in.
How to Make Avocado Salsa
Is the salsa just guacamole? No, but it may sound like it! I usually select overripe avocados when I make guac because I’m going for a creamy texture. This salsa is more of a topping and different from a standard dip.
- Ripe, Fresh California Avocados
- Red Onions
- Olive Oil
- Lime Juice
Simply combine these ingredients and you’re ready to load up the chicken.
How to Cook the Chicken
You can pan-sear or air fry the chicken. Both methods are really easy and will result in juicy chicken.
How to Store the Salsa/How Long Will it Last?
You can store the salsa (tightly covered) in the fridge for 3 days. The lime juice will help to prevent the avocado from oxidizing too quickly, but it will likely still brown some.
I recommend freezing the chicken without the salsa. The chicken will last a few months in the freezer. Defrost in the fridge overnight.
More Chicken Recipes
More Avocado Recipes
Chicken and Avocado Salsa
Chicken and Marinade
- 2 ripe Fresh California Avocados Diced into 1 inch cubes.
- 1/4 cup chopped tomatoes
- 1/4 cup chopped red onions
- 1/2 teaspoon olive oil
- 1 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Drizzle the chicken with the olive oil and balsamic vinegar. Sprinkle the seasonings throughout. Stir to fully coat the chicken.
Air Fryer Chicken Instructions
- Place the chicken breasts in the basket. Do not stack the chicken.
- Cook for 10 minutes on 360 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 10-12 minutes until the chicken reaches an internal temperature of 165 degrees. Each air fryer brand will cook at a different rate and speed. Use a meat thermometer to test.
- Remove the chicken and set it aside.
Pan Seared Chicken Instructions
- Heat a skillet on medium-high heat. Add the chicken.
- Cook each side of the chicken for 5-6 minutes or until the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer to test.
- Remove the chicken and set aside.
- Combine the ingredients in a medium-sized bowl.
- Spread the salsa over the chicken.