BBQ Chicken & Avocado Summer Salad

Grilled barbecue chicken cubes and chunky avocado slices tossed in a bed of green leaves and veggies, topped with parsley vinaigrette dressing.

Yields: 8 servings, Prep Time: 10 mins, Cooking Time: 20 mins,

Inactive Time: 20 mins to 1hr


4 thin sliced chicken breasts

3 avocados, sliced

1/2 red onion, cut in circular slices

1/2 cup grape tomatoes, cut in half

3 small radishes, sliced

2 packets spring mix salad leaves (red and green romaines, red and green oak leaf, lollo rosa, tango, baby spinach, red and green chard, mizuna, arugula, frisee, radicchio)

3 carrots, cut in thin slices

1/2 cup smoked bbq sauce

A handful of parsley leaves

2 lime, juiced

1/2 lemon, juiced

1/2 cup olive oil

1 tsp salt

1 tsp pepper


1. Cut the chicken breasts in small cubes. Place it in a bowl. Add bbq sauce, salt and pepper. Mix it all well. Let it marinate for an hour. If you're in a hurry, try to marinate it for at least 15-20mins before cooking.

2. Add 2 tablespoons of olive oil in a pan and cook chicken over a medium flame for 10-15mins or until they become tender. 

3. Mix salad leaves, tomatoes, onions, radishes, carrots, avocados. Toss in the bbq chicken cubes.

4. For the dressing you can either grind parsley, olive oil, lime and lemon juice, some salt and pepper in a grinder, or you can just fine chop parsley and mix it with oil, lime and lemon juice, salt and pepper.

5. Pour dressing over salad and give it a good mix. Serve fresh.


  • Use fresh ingredients to get a refreshing bowl of salad.

  • You can add green leaves of your choice too.


Creamy mashed avocado mixed with onions, tomatoes, garlic, chili, lime juice and seasonings. Best served as a dip.

Yields: 6-8 servings, Total Time: 25 mins


4 ripe avocados

1 medium red onion, chopped

1 tomato, chopped

2 garlic cloves, chopped

1/2 jalapeño pepper, deseeded and chopped 

1 lime, juiced

1/2 lemon, juiced

1 tsp salt

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp cayenne pepper or chili pepper powder

A handful of cilantro leaves, chopped


1. Cut the avocados into half, vertically, and pull them apart from each other. 

2. Take out the seed, and scoop out the pulp of the fruit with a spoon.

3. Roughly chop the avocado pulp and transfer them into a bowl. Add half the lime juice and mash. 

4. Then add the chopped onions, tomato, jalapeño, garlic, cilantro, cayenne pepper, black pepper, salt, lemon juice and mash again. Finally add remaining lime juice and mix well.

5. Serve with tortilla chips.


  • Before mixing all ingredients, taste the avocados to make sure it's not spoilt ( I once accidentally added a spoilt one which needless to say spoilt the entire guacamole).
  • Ideally use a mortar and pestle to mash all the ingredients, but if you don't have one you can use a bowl and a potato masher or the convex end of a spoon to get the job done.