Save The kitchen was a mess of chopping boards and lime rinds when I realized I'd forgotten to buy mayo. I stared at the bowl of shredded chicken, then at the avocados on the counter, and something clicked. What started as a pantry emergency turned into one of those recipes I now make on purpose, not by accident. The creamy avocado does all the work mayo used to do, but with a brightness that makes you want another forkful.
I made this for my sister after her long shift at the hospital, and she ate it standing at the counter, still in her scrubs. She said it tasted like something expensive from the cafe near her work, which made me laugh because it cost maybe eight dollars to make. Sometimes the simplest things hit exactly right when someone's tired and hungry.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, saving you fifteen minutes and adding a little extra seasoning you didn't have to think about.
- Ripe avocados, diced: They should yield slightly when you press the skin but not feel mushy, that perfect point where they're creamy but still hold their shape when tossed.
- Red onion, finely chopped: The sharpness cuts through the richness of the avocado, and soaking it in cold water for five minutes takes the edge off if raw onion isn't your thing.
- Cherry tomatoes, halved: These add little bursts of sweetness and juice that keep every bite interesting, plus they're easier to prep than seeding a full tomato.
- Cucumber, diced: The crunch is essential, it balances all the soft textures and adds a refreshing note that makes this feel light.
- Fresh cilantro and parsley, chopped: The herbs make it taste alive, like something you'd order at a place with cloth napkins, not something thrown together on a weeknight.
- Fresh lime juice: Squeeze it yourself, the bottled stuff tastes flat and won't protect the avocado from browning the way fresh juice does.
- Extra-virgin olive oil: Just enough to make everything glossy and help the lime juice cling to every piece.
- Salt and black pepper: Season more than you think you need to, avocado and chicken both love salt and can taste bland without it.
Instructions
- Combine the base:
- Toss the chicken, avocado, onion, tomatoes, and cucumber into a large bowl, making sure the avocado pieces are distributed evenly so every serving gets some. Handle everything gently, you want the avocado to stay in chunks, not turn into guacamole.
- Add the herbs:
- Scatter the cilantro and parsley over the top and give it a quick stir. The green flecks should coat everything lightly, adding flavor and color without overpowering the other ingredients.
- Whisk the dressing:
- In a small bowl, whisk the lime juice, olive oil, salt, and pepper until it looks slightly cloudy and emulsified. Taste it on your finger, it should be bright and punchy, almost too strong on its own because it will mellow when mixed.
- Dress and toss:
- Pour the dressing over the salad and fold everything together with a light hand, using a spoon or spatula to lift and turn rather than stir aggressively. Stop as soon as everything looks coated and glistening.
- Serve or chill:
- You can eat it right away while everything is still at different temperatures, or cover and refrigerate for up to an hour to let the flavors marry and the salad firm up. Beyond that, the avocado will start to brown and the texture won't be as nice.
Save The first time I served this at a backyard lunch, someone asked if I'd trained as a chef. I laughed and said no, just someone who forgot to buy mayo. It became the thing people requested when they came over, and I loved that it felt fancy but never stressed me out to make.
Serving Suggestions
I like to pile this into butter lettuce cups for something you can pick up with your hands, or spoon it over thick slices of toasted sourdough rubbed with garlic. It also works beautifully over a bed of mixed greens if you want to stretch it into a bigger meal, or stuffed into a pita with a handful of spinach. Once I served it with tortilla chips on the side and people treated it like a chunky dip, which honestly wasn't a bad idea.
Storage and Make Ahead
You can prep the chicken, vegetables, and dressing separately up to a day in advance, but don't dice the avocado or mix everything together until you're ready to eat. The avocado will oxidize and turn brown if it sits too long, even with lime juice. If you do have leftovers, press plastic wrap directly onto the surface of the salad to minimize air exposure, and try to finish it within twenty-four hours while the texture is still good.
Variations and Substitutions
If cilantro isn't your thing, swap it for fresh dill or basil, both work surprisingly well and give the salad a completely different personality. Adding a pinch of chili flakes or a diced jalapeño brings a gentle heat that plays nicely with the lime, and sometimes I throw in a handful of cooked corn for a little sweetness. You could also use turkey or even canned tuna if that's what you have, though the texture will be slightly different.
- Try adding crumbled feta or goat cheese for a tangy, creamy contrast.
- A handful of toasted pepitas or sunflower seeds adds crunch and makes it more filling.
- If you want more carbs, toss in some cooked quinoa or serve it over brown rice.
Save This salad has become my answer to the question of what to make when I want something that feels nourishing but doesn't require much thought. It's the kind of recipe that makes you look like you tried harder than you did, and honestly, that's my favorite kind.
Recipe Q&A
- → Can I prepare this salad in advance?
You can prepare the ingredients ahead and store them separately, but assemble just before serving to keep the avocado from browning. The dressed salad can be chilled for up to 1 hour before serving.
- → What can I use instead of fresh cilantro?
Fresh dill or basil work wonderfully as substitutes. You can also use parsley exclusively if cilantro isn't available or to your taste preference.
- → How do I prevent the avocado from turning brown?
Add avocados just before serving and toss gently to avoid mashing. The lime juice helps prevent oxidation, so ensure the dressing coats the fruit well.
- → Can I make this salad with store-bought rotisserie chicken?
Absolutely! Rotisserie chicken saves time and works perfectly. Simply shred or dice it and follow the rest of the instructions as written.
- → What are good serving suggestions?
Serve as a standalone salad, in crisp lettuce cups for a low-carb option, or atop whole-grain toast for a heartier meal. It pairs well with fresh lemon water or a light vinaigrette.
- → How long do leftovers last?
Consume within 24 hours for the best texture and flavor. Store in an airtight container in the refrigerator, though the avocado may darken slightly over time.