Avocado Chicken Salad (Print View)

A fresh and creamy salad with tender chicken, ripe avocado, and zesty lime dressing. Ready in 30 minutes.

# Components:

→ 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

# Directions:

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 bowl.
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 optimal texture and flavor.

# Expert Advice:

01 -
  • It comes together in the time it takes to answer a few emails, and you can eat it straight from the bowl without guilt.
  • The creamy avocado does all the work of a heavy dressing, so it feels indulgent but keeps you light on your feet.
  • You can make it your own with whatever herbs or vegetables you have on hand, and it never tastes like leftovers.
02 -
  • Don't skip the lime juice—it keeps the avocado from browning and wakes up every other flavor in the bowl.
  • If you're making this ahead, wait to add the avocado and dressing until just before serving so everything stays vibrant.
03 -
  • Use a serrated knife to dice the avocado cleanly without squishing it, and scoop it out with a spoon once it's cut.
  • If your lime isn't very juicy, roll it firmly on the counter before cutting to release more juice.
Return