Avocado Chicken Salad (Print)

Fresh and creamy combination of tender chicken, ripe avocado, crisp vegetables, and zesty lime dressing.

# What you'll need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables & Fruit

02 - 2 ripe avocados, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small cucumber, diced

→ Herbs & Seasonings

06 - 2 tablespoons fresh cilantro, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Dressing

10 - 2 tablespoons fresh lime juice
11 - 2 tablespoons extra-virgin olive oil

# How To Make It:

01 - In a large mixing bowl, combine the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber.
02 - Add the chopped cilantro and parsley to the bowl.
03 - In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine, taking care not to crush the avocado pieces.
05 - Serve immediately, or refrigerate for up to 1 hour before serving for enhanced texture and flavor development.

# Expert Tips:

01 -
  • It comes together in the time it takes to brew a pot of coffee, using one bowl and ingredients you probably already have.
  • The avocado makes everything creamy without any heavy dressing, so you feel satisfied but not weighed down.
  • It tastes even better after sitting for twenty minutes, which means you can prep it before anyone arrives.
  • Leftovers pack beautifully for lunch the next day, though the avocado will darken slightly.
02 -
  • Dice the avocado last and mix it in quickly to minimize browning, the lime juice helps but it's not magic.
  • If your chicken is bland, season it separately with a pinch of salt before adding it to the bowl, otherwise the whole salad will taste flat.
  • Don't skip the red onion, even if you think you don't like raw onion, it adds a sharpness that makes everything else taste brighter.
03 -
  • Use a spoon to scoop the avocado out of the skin in large chunks, then dice it on the cutting board for cleaner, more uniform pieces.
  • If your limes are hard, roll them firmly on the counter before cutting to release more juice.
  • Taste the salad after mixing and don't be shy about adding more lime, salt, or pepper, the flavors should be bold and balanced, not subtle.
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