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Grilled Chipotle Chicken with Avocado Salad

Low Carb Grilled Chipotle Chicken Breasts with a delicious avocado salad

Do you need a new recipe to add to your grill collection? If you like Mexican flavors and avocado, add this to your grilling menu. Everyone at the chicken and loved it! There are three of us in the house that love avocados and two that hate them. Those of us that love them, LOVED the salad. It is basically guacamole but made a little different.

My store that I buy my buy one get one free meat also will have other items on sale, like large avocados.

When I saw the large avocados on sale, I knew I had to buy them. I knew I wanted the avocado to play a big part of this meal. This was perfect together, especially if you love avocados. If you need to add something more to your meal, make some Spanish cauliflower rice. That would be a great addition. I didn’t need the rice but I know there are some volume eaters out there. My kids had refried beans on the side. We all loved this and it will become a summer staple.

Let’s talk easy, this low carb grilled chicken is so easy.

I have talked so many times about how I need easy meals in my life. I know I am not the only one either. I LOVE to mix up ingredients and dump everything into baggies. I have even been dumping everything, except the meat, into the baggie. I squish everything around in the baggie and then add the meat. You can prep this in the morning, or during meal prep, and store in the fridge. Grill within a few days. If you don’t want to grill this recipe, pan fry it or bake it. It will still taste amazing!!

Grilled Chipotle Chicken Breasts with Avocado Salad


  • 2 Lb Chicken Breasts, flattened or butterflied
  • 2 t Salt
  • 1 t Black Pepper
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Chili Powder
  • 1/2 t Smoked Paprika
  • 1/2 t Ground Cumin
  • 3 T Olive Oil
  • 1 T Adobe Sauce from a can of adobe peppers
  • 1 Adobe Pepper

Avocado Salad: 2 medium Ripe Avocados, 1 C Quartered Grape Tomatoes, 1 Small Red Onion, diced, 1 Bunch Cilantro Leaves, chopped, 2 T Lime Juice, 1/2 t Salt, 1/4 t Black Pepper, 1/2 t Minced Garlic, Few Shakes Cayenne


  • Add all of the marinade ingredients to a bowl or baggie and mux up. Break up the adobe pepper. Add the flattened chicken breasts.
  • When ready to grill. remove the baggie from the fridge and grill until cooked through.
  • Mix everything, except the avocados, in a medium bowl. Once mixed, chunk the avocados and add to the bowl. Carefully stir so that the avocados don't break up too much, unless you are going for more of a guacamole mixture.
  • Serve the hot chicken breasts with the avocado salad.

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