Fresh Avocado Chicken Salad (Printable)

Fresh and creamy salad with tender chicken, ripe avocado, zesty lime, and fragrant herbs. Light, nutritious, and ready in 30 minutes.

# 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 bowl.
03 - In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and black pepper.
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 Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The creamy avocado makes it feel indulgent even though it's incredibly light and clean.
  • You can eat it straight from the bowl, stuff it in lettuce wraps, or pile it on toast without changing a thing.
  • It never tastes the same twice because the avocados and tomatoes shift with the season.
02 -
  • If your avocados are underripe, this salad will taste flat and feel disappointing, so wait an extra day if you need to.
  • Tossing the salad too vigorously will turn the avocado into a guacamole-like mush, which isn't bad, but it changes the whole texture.
  • Lime juice keeps the avocado from browning, but this salad really doesn't hold well past 24 hours, so make only what you'll eat.
03 -
  • Roll the lime on the counter before cutting it to get more juice out with less effort.
  • Chill your bowl in the fridge for ten minutes before assembling if you're serving this on a hot day.
  • Add the avocado last and fold it in gently so it stays in pretty, distinct pieces instead of smearing everywhere.
Go Back