Avocado Chicken Salad (Printable Version)

Fresh and creamy combination of tender chicken, ripe avocado, zesty lime, and fragrant herbs. Perfect for a light meal.

# 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 bowl, combine the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber.
02 - Add the chopped cilantro and parsley to the mixture.
03 - In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
05 - Serve immediately, or chill for up to 1 hour before serving for a colder, firmer texture.

# Expert Advice:

01 -
  • It turns leftover chicken into something that feels brand new and exciting, not like you're eating yesterday's dinner.
  • The creamy avocado acts as both dressing and ingredient, so there's no heavy mayo weighing you down.
  • You can have it on the table in the time it takes someone to set out plates and pour drinks.
  • It tastes just as good straight from the bowl as it does tucked into lettuce wraps or piled on toast.
02 -
  • If your avocados are too firm, they won't mix well and will taste bland, so give them a day or two on the counter if needed.
  • Leftover salad turns brown and sad after a few hours, so only make what you'll eat that day unless you don't mind a little discoloration.
  • Adding the dressing right before serving keeps everything crisp, but if you're meal prepping, store the dressing separately and toss at the last minute.
03 -
  • Squeeze lime juice over the diced avocado first before adding anything else to slow down browning and give it a head start on flavor.
  • Use a sharp knife to dice the avocado while it's still in the skin, then scoop it out with a spoon for perfect cubes every time.
  • Taste the salad after dressing and don't be shy about adding more salt, lime, or a drizzle of olive oil until it sings.
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