Copycat Sweetgreen Guacamole Greens Salad Recipe – Fresh, Zesty, and Satisfying

This salad brings the best parts of a burrito bowl and a crisp, vibrant salad together. If you’re a fan of Sweetgreen’s Guacamole Greens, this homemade version hits all the same notes: creamy avocado, tangy lime, crunchy chips, and juicy chicken. It’s easy to build, endlessly customizable, and seriously satisfying.

The flavors are bright, the textures are fun, and you’ll want it on repeat for lunch all week.

What Makes This Special

This salad is more than a pile of greens—it’s a balanced meal in a bowl. You get protein from the chicken, healthy fats from avocado, and fiber from romaine and tomatoes. The lime-cilantro dressing ties it all together with a clean, zippy flavor.

Plus, those crushed tortilla chips? They add the perfect crunch without feeling heavy.

It’s also incredibly weeknight-friendly. You can use rotisserie chicken, meal-prepped chicken, or even leftover grilled chicken. Everything comes together in minutes once your ingredients are ready.

Ingredients

• For the salad:
• 1 large head romaine lettuce, chopped (about 6 cups)
• 1 cup cherry or grape tomatoes, halved
• 1 ripe avocado, diced
• 1 small red onion, thinly sliced (or pickled red onions)
• 1 cup cooked chicken breast, chopped or shredded (grilled or rotisserie)
• 1/2 cup tortilla chips, lightly crushed
• 1/4 cup fresh cilantro leaves, roughly chopped
• Optional: 1 ear fresh corn, kernels removed (or 1/2 cup thawed frozen corn)
• Optional: 1/4 cup shredded cotija or feta (for a salty kick)

• For the lime-cilantro dressing:
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or agave (adjust to taste)
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons finely chopped cilantro
• Optional: 1–2 tablespoons plain Greek yogurt for extra creaminess

• For quick guacamole (optional but recommended):
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Pinch of salt

How to Make It

1. Make the dressing. In a jar or bowl, whisk olive oil, lime juice, vinegar, honey, garlic, Dijon, salt, pepper, and cilantro until emulsified. For a creamier version, whisk in Greek yogurt. Taste and adjust salt or lime.
2. Prep the greens and veg. Wash and dry the romaine thoroughly. Chop it into bite-size pieces.Halve tomatoes, slice red onion, and chop cilantro. If using corn, slice kernels off the cob or thaw frozen.
3. Cook or prep the chicken. Use leftover grilled or rotisserie chicken, or quickly sear a salted, peppered chicken breast in a skillet with a little oil until cooked through, then chop. Warm chicken adds great contrast, but cold works too.
4. Make quick guacamole (optional). Mash the avocado with lime juice, cilantro, and salt. This gives the salad that classic guac vibe and helps the dressing cling to the greens.
5. Assemble. In a large bowl, add romaine, tomatoes, onion, cilantro, and corn if using.Add chicken. Spoon in the guacamole (or diced avocado) and drizzle with half the dressing.
6. Toss gently. Use tongs to toss until everything is lightly coated. Add more dressing as needed.You want it glossy, not soggy.
7. Add crunch and finish. Sprinkle in crushed tortilla chips and cotija or feta if using. Toss once more. Taste and adjust with extra lime, salt, or chips.
8. Serve immediately. This salad is best right away while the chips stay crisp and the romaine is still snappy.

Storage Instructions

• Keep components separate. Store chopped romaine, chicken, and vegetables in separate containers for up to 3 days.
• Dressing lasts 5–7 days in the fridge. Shake before using.
• Avocado and guacamole are best fresh. If prepping ahead, press plastic wrap directly on the surface to limit browning and add a squeeze of lime.
• Don’t store assembled salad with chips. Add chips just before serving to keep them crunchy.

Why This is Good for You

• Protein + fiber balance: Chicken and romaine help keep you full without weighing you down.
• Healthy fats: Avocado and olive oil support heart health and help you absorb fat-soluble vitamins.
• Low added sugar: Just a touch of honey in the dressing; you control the sweetness.
• Fresh herbs and lime: Bright flavor without extra sodium. Cilantro and citrus keep it light and clean.

Common Mistakes to Avoid

• Skipping the dry greens step. Wet lettuce waters down the dressing and makes the salad limp. Spin or pat dry.
• Overdressing. Add dressing gradually. You can always add more, but you can’t undo soggy.
• Adding chips too early. Toss them in at the end so they stay crisp.
• Under-salting. Lime brightens, but a pinch of salt lifts everything. Taste and adjust at the end.
• Using unripe avocado. It won’t mash well and tastes bland.Look for fruit that yields slightly to gentle pressure.

Recipe Variations

• Spicy kick: Add sliced jalapeño, a pinch of cayenne to the dressing, or a dash of hot sauce over the top.
• Vegetarian swap: Replace chicken with black beans, crispy tofu, or grilled halloumi.
• Grain boost: Toss in 1/2 cup cooked quinoa or farro for extra texture and staying power.
• Roasted corn and peppers: Char corn and bell peppers in a skillet for smoky depth.
• Creamier dressing: Blend the dressing with half an avocado for a thicker, ultra-smooth finish.
• Dairy-free: Skip cheese and yogurt; the salad still feels rich thanks to avocado.
• Meal prep bowls: Layer romaine on the bottom, then chicken and veg, pack dressing and chips separately, and assemble just before eating.

FAQ

Can I make this without cilantro?

Yes. Substitute chopped parsley in the dressing and salad. You can also add a little green onion for freshness.

What if I don’t have tortilla chips?

Use crushed pita chips, roasted chickpeas, or toasted pepitas.

You just want a salty, crunchy contrast.

How do I make it vegan?

Use beans or tofu instead of chicken, skip cheese, and replace honey with agave or maple. The rest of the recipe is naturally vegan-friendly.

Is rotisserie chicken okay?

Absolutely. It’s a time-saver and works great here.

Just remove the skin if you prefer a lighter salad.

How can I keep avocado from browning?

Toss diced avocado with lime juice and a pinch of salt, or make the quick guacamole and press plastic wrap directly on its surface. Assemble right before serving.

Can I make the dressing in a blender?

Yes. Blend everything except the cilantro, then pulse in the cilantro at the end so it stays bright and speckled, not muddy.

What lettuce works besides romaine?

Little gem, green leaf, or a spring mix works, but romaine holds up best to tossing and keeps its crunch.

How spicy is this?

As written, it’s mild.

Add jalapeño, chili flakes, or chipotle powder if you want heat.

Wrapping Up

This Copycat Sweetgreen Guacamole Greens Salad is fresh, bold, and easy to make at home. With bright lime dressing, creamy avocado, and plenty of crunch, it tastes like a treat but eats like a balanced meal. Keep the components prepped in the fridge, and you can assemble a fast, satisfying salad any day of the week.