Save My neighbor knocked on the door one Saturday afternoon with a bag of avocados she couldn't use in time. I had leftover rotisserie chicken in the fridge and no real plan for lunch. What started as a salvage mission turned into one of those accidentally perfect meals that you end up making on repeat. The lime was almost dried out, but I squeezed every last drop, and that bright acidity pulled everything together in a way I hadn't expected.
I made this for a potluck once, and someone asked if I'd taken a cooking class. I laughed because I'd thrown it together in my pajamas twenty minutes before leaving. The truth is, when ingredients are this fresh, they do most of the work for you. I've served it to picky eaters, teenagers, and my mother-in-law, and every single time, the bowl comes back empty.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken is my go-to shortcut, but poached or grilled chicken works beautifully if you have the time.
- Ripe avocados, diced (2): They should yield to gentle pressure but not feel mushy, and I always slice them at the last possible moment to keep them green.
- Red onion, finely chopped (1/4 cup): The sharpness mellows once it hits the lime juice, so don't skip this even if raw onion isn't usually your thing.
- Cherry tomatoes, halved (1/2 cup): These little bursts of sweetness balance the richness of the avocado and add color that makes the bowl look alive.
- Cucumber, diced (1 small): The crunch is non-negotiable; it's what keeps this salad from feeling too soft or one-note.
- Fresh cilantro, chopped (2 tablespoons): I know cilantro is polarizing, but it brings a brightness that parsley alone can't match.
- Fresh parsley, chopped (2 tablespoons): This herb adds an earthy, peppery note that rounds out the cilantro without competing with it.
- Salt (1/4 teaspoon): I always start with less and taste as I go, since store-bought chicken can already be salted.
- Black pepper (1/4 teaspoon): Freshly cracked makes a difference you can actually taste.
- Fresh lime juice (2 tablespoons, about 1 lime): This is the backbone of the whole dish, so use a lime that feels heavy for its size.
- Extra-virgin olive oil (2 tablespoons): A fruity, good-quality oil will make the dressing taste like something you'd get at a café.
Instructions
- Prep the base:
- In a large bowl, combine the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Try to keep your avocado pieces intact; they'll get creamy enough on their own without turning into mush.
- Add the herbs:
- Toss in the chopped cilantro and parsley, distributing them evenly so every bite gets a little green freshness.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies into something smooth and glossy. Taste it; if it's too sharp, add a tiny drizzle more oil.
- Dress and toss:
- Pour the dressing over the salad and use a gentle folding motion to combine everything, being careful not to smash the avocado. I use a big spoon and turn the bowl as I go.
- Serve:
- Eat it right away for the freshest flavor, or let it chill in the fridge for up to an hour if you want it cold and slightly firmer.
Save The first time I packed this for a picnic, I worried it would turn brown and weird by the time we got to the park. But the lime worked its magic, and we sat on a blanket under the trees, eating straight from the container with forks. My friend said it tasted like summer in California, even though we were nowhere near a coast. That's when I realized this salad doesn't just feed you; it shifts your mood.
How to Pick the Right Avocados
I used to grab whatever avocados looked green and hope for the best, but that led to rock-hard disasters or brown, stringy messes. Now I gently squeeze them in the palm of my hand; they should give just a little without feeling squishy. If the stem pops off easily and it's green underneath, you're golden. If it's brown, put it back.
Variations That Actually Work
I've added diced jalapeño when I wanted heat, and it brought a smoky kick that made the lime sing even louder. Swapping cilantro for fresh dill gave it an almost Scandinavian vibe, which sounds odd but tasted incredible with the cucumber. Once, I stirred in a spoonful of Greek yogurt for extra creaminess, and it turned the salad into something almost luxurious. You can also serve it in butter lettuce cups or on sourdough toast if you want to make it feel like a real meal.
Storage and Serving Tips
I've learned the hard way that this salad doesn't love the fridge for long. The avocado starts to break down, the tomatoes get watery, and the whole thing loses its spark. If you absolutely need to make it ahead, prep everything separately and toss it together right before serving. Press plastic wrap directly onto the surface if you're storing it, so air doesn't sneak in and turn the avocado gray.
- Serve it in wide, shallow bowls so every ingredient is visible and easy to scoop.
- If you're meal-prepping, keep the dressing separate until you're ready to eat.
- Leftovers are best eaten cold for breakfast the next day, spooned over scrambled eggs.
Save This salad has become my answer to the question, what should I make when I don't feel like cooking. It's proof that simple ingredients, treated with a little care, can feel like a gift you give yourself.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, but with caution. You can prep all ingredients separately and store them in airtight containers for up to 24 hours. Add the avocado and dressing just before serving to prevent browning and maintain the salad's fresh texture and flavor.
- → What's the best way to keep avocado from turning brown?
Add avocado to the salad only when ready to serve. If preparing ahead, toss avocado pieces in the lime juice immediately after dicing—the acidity prevents oxidation. Keep in an airtight container until assembly.
- → How can I make this salad more filling?
Serve it over lettuce leaves for a wrap-style presentation, or place the mixture on toasted whole-grain bread. You can also add grilled chicken for extra substance or include beans like black beans or chickpeas for additional protein and fiber.
- → What herbs work well as substitutes?
Fresh dill, basil, or mint are excellent alternatives to cilantro and parsley. Each brings unique flavor profiles. Start with small amounts and adjust to your taste preference. A combination of different fresh herbs also adds complexity to the overall dish.
- → Is this suitable for meal prep?
Partially. Store the chicken, vegetables, and dressing separately in containers for up to three days. Combine and add fresh avocado within an hour of eating for best results. This approach maintains optimal texture and prevents the avocado from deteriorating.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works wonderfully in this salad. Shred or dice approximately 2 cups to match the amount called for. Always check labels for allergen information and sodium content, as store-bought versions may differ nutritionally from freshly cooked chicken.