A Simple Classic: Chicken and Avocado with a Lemon and Chive Dressing
There is something utterly satisfying about the combination of tender chicken and creamy avocado. This recipe shows you how to get it just right, every single time.
Some food pairings are so natural, so right, that they become modern classics almost overnight. Chicken and avocado is surely one of them. The combination of succulent, tender chicken with the rich, buttery creaminess of a perfectly ripe avocado needs very little adornment to be truly special. It has become a staple in cafes and homes, but like many simple things, its success lies entirely in the quality of the ingredients and the correctness of the method.
This isn't a recipe for smothering good food in a heavy, mayonnaise-laden sauce. Instead, it's about celebrating the ingredients themselves. We will gently poach the chicken to ensure it is moist and flavourful, and dress it all in a bright, sharp lemon and chive vinaigrette that cuts through the richness and brings everything to life. It’s the sort of food that feels both wholesome and rather elegant at the same time.
What I want to give you here is the blueprint for the perfect chicken and avocado salad. Once you have mastered the gentle art of poaching chicken and whisking together a simple dressing, you will return to this recipe time and time again, whether for a quick lunch for one or as part of a larger spread for friends.
Why You'll Love This Recipe
- Poaching the chicken in a gently simmering, seasoned liquid is the secret to incomparably moist and tender meat, far superior to boiling or frying for a salad.
- The sharp, acidic lemon dressing not only adds vibrant flavour but also coats the avocado, helping to prevent the flesh from oxidising and turning brown.
- Using a jam jar to make the dressing is a foolproof method. It creates a stable emulsion in seconds, ensuring the oil and lemon juice are perfectly combined.
- This recipe is built on balance: the lean protein, the healthy fats from the avocado and olive oil, and the fresh vibrancy of the lemon and herbs create a complete and satisfying dish.
Ingredients
- 2 large, free-range skinless chicken breasts (about 175g each)
- 1 bay leaf
- 6 black peppercorns
- 1 slice of lemon
- 2 ripe but firm avocados
- For the dressing:
- 4 tablespoons extra virgin olive oil
- 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly snipped chives
- 1 level teaspoon caster sugar
- Salt and freshly milled black pepper
Equipment Needed
Medium saucepan with a tight-fitting lid · Chopping board · Sharp knife · Small jam jar with a screw-top lid · Measuring spoons · Serving bowl
Step-by-Step Instructions
- First, let's poach the chicken. Place the chicken breasts in a medium saucepan where they can lie in a single layer. Add the bay leaf, peppercorns, and the slice of lemon. Pour in enough cold water to cover the chicken by about 2 cm.
- Place the pan over a medium heat and bring it slowly up to a gentle simmer. Do not allow it to boil rapidly. As soon as you see the water simmering, turn the heat down to its lowest possible setting, cover the pan with a tight-fitting lid, and let it cook for 10 minutes.
- After 10 minutes, turn the heat off completely but leave the lid on. Allow the chicken to sit in the hot water for a further 10 minutes. This residual heat will finish the cooking and ensures the chicken is beautifully moist.
- While the chicken is cooking, prepare the dressing. In a clean jam jar with a lid, combine the extra virgin olive oil, lemon juice, snipped chives, and caster sugar. Season with a good pinch of salt and a few grindings of black pepper. Screw the lid on tightly and shake vigorously until the dressing is emulsified and looks creamy.
- Once the chicken is cooked, remove it from the poaching liquid and place it on a board. You can discard the liquid or save it as a light stock. Allow the chicken to cool for a few minutes until you can handle it, then slice it into thick, bite-sized pieces.
- Now, and only at the last minute, prepare the avocados. Cut them in half, remove the stone, and peel away the skin. Slice the flesh and place it into a serving bowl immediately.
- Pour about half of the dressing over the avocado and toss gently to coat – this will prevent it from browning. Add the warm, sliced chicken to the bowl.
- Pour over the remaining dressing and toss everything together very gently. Have a taste and add a little more salt or pepper if it needs it. Serve at once, perhaps with some good, crusty bread to mop up the juices.
Delia's Notes from the Kitchen
The real secret here is not to be heavy-handed. This is a partnership of two star ingredients, and our job as the cook is simply to allow them to shine. The dressing should be just enough to lightly coat, not drown, the chicken and avocado. And please, do use a good, flavourful extra virgin olive oil – it makes all the difference. This is the sort of lunch that makes you feel you've done yourself a bit of good.
How to Store & Reheat
This dish is best eaten immediately after it's made, as avocado does not keep well. If you must prepare it in advance, you can poach the chicken and make the dressing ahead of time. Store the cooked chicken (whole or sliced) and the dressing in separate airtight containers in the refrigerator for up to 2 days. Only slice the avocado and assemble the salad just before serving.
Frequently Asked Questions
How do I choose a perfectly ripe avocado?
A ripe avocado should yield to gentle pressure when you press it in the palm of your hand. It shouldn't feel mushy or have any soft spots. The colour of the skin can be a clue, but the 'feel' test is always the most reliable.
Can I use chicken thighs instead of breasts?
Yes, you can. Boneless, skinless chicken thighs will also work beautifully. They may require a few extra minutes of poaching time, so check they are cooked through before removing them from the water.
My avocado still turned brown! What did I do wrong?
Avocado flesh oxidises very quickly when exposed to air. The key is to work quickly. Slice it at the very last moment and immediately toss it in the acidic lemon dressing, which acts as a protective barrier. Don't prepare the avocado in advance.
Can I add other ingredients to this salad?
Certainly. Some crispy bacon lardons, toasted pine nuts, or even some crumbled blue cheese can be lovely additions. Just remember the spirit of the dish is simplicity, so don't overcrowd it with too many competing flavours.
Is there an alternative to poaching the chicken?
While I firmly believe poaching gives the best result for this salad, you could also use leftover roast chicken. Alternatively, you could grill the chicken, but be very careful not to overcook it and let it dry out. Let it rest before slicing.