Avocado Chicken Salad

I was standing in my kitchen on a Tuesday afternoon, staring at leftover rotisserie chicken and two avocados that were perfectly ripe—maybe a day away from turning. I didn't want anything heavy, just something that tasted clean and bright. I squeezed a lime over the chicken, tossed in the avocado, and added whatever herbs were sitting in the fridge. That bowl turned into one of those meals I kept coming back to, the kind that feels effortless but still makes you feel like you did something right.

I brought this salad to a friend's place once when she asked for something easy to share. She was coming off a long work week and didn't want anything that felt like a project. We ate it on her balcony with iced tea, and she kept going back for more, saying it tasted like summer even though it was barely spring. It became our default whenever one of us needed to bring something quick and real.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from turning on the stove, just shred it with your hands or chop it into bite-sized pieces.
• Ripe avocados: They should yield to gentle pressure but not feel mushy, and dicing them instead of mashing keeps the salad from turning into guacamole halfway through.
• Red onion: A small amount adds sharpness without taking over, and soaking the chopped pieces in cold water for five minutes mellows the bite if you're sensitive to raw onion.
• Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing, and they add pops of sweetness that balance the lime.
• Cucumber: It brings crunch and a cool, watery freshness that keeps the salad from feeling too rich.
• Fresh cilantro and parsley: The combination gives you brightness and earthiness at once, but if cilantro isn't your thing, double the parsley or swap in dill.
• Fresh lime juice: Squeeze it right before you dress the salad so it tastes sharp and alive, not flat and dull like the bottled stuff.
• Extra-virgin olive oil: A fruity, peppery oil makes a difference here since there's no mayo or heavy base to hide behind.
• Salt and black pepper: Season as you go and taste before serving, because the chicken and avocado can soak up more salt than you expect.

Instructions

Combine the base:

In a large bowl, toss together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a light hand so the avocado stays in chunks instead of turning creamy.

Add the herbs:

Scatter the chopped cilantro and parsley over the top, distributing them evenly so every bite gets a little green.

Make the dressing:

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies into a smooth, tangy mixture. Taste it and adjust the seasoning if needed.

Dress and toss:

Pour the dressing over the salad and gently fold everything together, being careful not to crush the avocado. The goal is to coat, not mash.

Serve:

Eat it right away for maximum freshness, or chill it for up to an hour if you prefer it cold and slightly firmer. After that, the avocado starts to brown and the texture softens.

Save

One evening, I packed this salad into a container and ate it on my porch while the sun went down. It wasn't fancy, and I wasn't trying to impress anyone, but it felt like one of those rare meals where everything just worked. The lime was bright, the avocado was silky, and I didn't feel heavy afterward. Sometimes that's all you need.

Making It Your Own

I've added a pinch of chili flakes when I wanted a little heat, and once I stirred in some diced jalapeño because I had one sitting on the counter. A friend of mine swaps the cilantro for fresh basil and says it tastes like a completely different salad. You can also serve it in butter lettuce cups if you want something you can pick up with your hands, or pile it onto toasted whole-grain bread for a more filling meal.

How to Store and Serve

This salad is best eaten fresh, but if you have leftovers, press plastic wrap directly onto the surface to keep air out and store it in the fridge. It'll hold for about a day before the avocado starts to lose its color and the vegetables release too much moisture. If you're packing it for lunch, keep the dressing separate and toss it right before you eat.

What to Serve It With

I usually eat this on its own because it's filling enough, but it's also great alongside a cup of soup or a handful of tortilla chips. Once I served it with a simple tomato bisque, and the combination felt like a light summer dinner that didn't require much effort.

• Pair it with a cold glass of iced green tea or sparkling water with a lime wedge.
• If you want something crunchy on the side, baked pita chips or plantain chips work beautifully.
• Leftovers can be stuffed into a wrap or piled on top of mixed greens for a quick second meal.

Save

This salad has become one of those recipes I don't think about too hard anymore—I just make it when I want something that tastes good and feels easy. I hope it does the same for you.

Cooking Questions

→ Can I prepare this salad ahead of time?

You can prepare the individual components separately and assemble just before serving to maintain the best texture. If you must combine ahead, keep the dressing separate and toss right before eating to prevent the avocado from browning.

→ What's the best way to prevent avocado from browning?

Add the avocado just before serving, and consider tossing it gently with a bit of lime juice immediately after cutting. The acid helps slow oxidation and adds extra flavor to your salad.

→ Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely! Rotisserie chicken works wonderfully and saves time. Simply shred or dice it to your preferred size. The seasoning will add depth to your salad.

→ What are good variations for this dish?

Try adding diced mango or pineapple for sweetness, swap cilantro with fresh basil or dill, or serve it in lettuce cups or on whole-grain toast for added substance and texture variety.

→ How long will leftovers keep?

This salad is best enjoyed within 24 hours of assembly. Store any leftover components separately in airtight containers. The avocado and fresh herbs are best consumed promptly for optimal quality.

→ Is this salad suitable for special diets?

Yes, it's naturally gluten-free and low-carb, making it ideal for those following restricted diets. Always verify store-bought chicken labels for any additives or allergen cross-contamination concerns.