Avocado Chicken Salad

I was standing in my kitchen on a Tuesday afternoon, staring at leftover rotisserie chicken and two avocados that were about to turn, when this salad happened. It wasn't planned, just one of those moments when hunger meets whatever's available. I squeezed lime over everything, tossed in some cilantro from the windowsill, and took a bite that tasted like I'd been making it for years. Sometimes the best recipes aren't the ones you hunt down, they're the ones that find you when you're just trying to use what you have.

The first time I made this for friends, I served it in butter lettuce cups with lime wedges on the side. One of them, who usually picks at salads, went back for thirds and asked if I'd bottled the dressing. I had to laugh because there was no dressing, just lime juice and olive oil whisked in a small bowl. That's when I realized this salad didn't need to be complicated to feel special.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but any leftover grilled or poached chicken works beautifully.
• Ripe avocados: They should yield slightly when pressed but not feel mushy, that perfect stage where they're creamy but still hold their shape.
• Red onion, finely chopped: Adds a sharp bite that wakes up the creaminess, and finely chopping it keeps it from overwhelming every bite.
• Cherry tomatoes, halved: Their sweetness balances the lime and adds little bursts of juice throughout the salad.
• Cucumber, diced: Brings crunch and freshness, a nice contrast to the soft avocado and tender chicken.
• Fresh cilantro and parsley, chopped: Cilantro brings that citrusy brightness, parsley adds a clean, grassy note, together they make everything taste alive.
• Salt and black pepper: Simple seasonings that let the lime and herbs shine without competing.
• Fresh lime juice: The acid cuts through the richness and ties every ingredient together with a zesty punch.
• Extra-virgin olive oil: Adds a touch of silkiness and helps the lime juice cling to every piece.

Instructions

Gather 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 into mush.

Add the herbs:

Sprinkle in the chopped cilantro and parsley, and give everything a gentle stir. The herbs should be evenly distributed but not bruised or crushed.

Whisk the dressing:

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies slightly. It won't be thick, but it should look cohesive and not separated.

Dress and toss:

Pour the dressing over the salad and toss gently, using a folding motion rather than stirring aggressively. You want everything coated, but you don't want to break down the avocado.

Serve or chill:

Eat it right away for a room-temperature vibe, or cover and chill for up to an hour if you like it cold and slightly firmer. Any longer and the avocado starts to brown and lose its appeal.

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I remember packing this salad for a picnic and realizing halfway through the drive that I'd forgotten the fork. We ended up scooping it with tortilla chips, and honestly, it was better that way. It became less about perfect presentation and more about sitting on a blanket, lime on our fingers, laughing at how something so simple could taste so right.

How to Choose the Right Avocado

Press gently near the stem end, if it gives just a little but doesn't feel squishy, you've found the one. Avoid avocados with dark, sunken spots or ones that feel rock-hard, they'll either be overripe or take days to ripen. If you're prepping ahead, buy them a day or two early and leave them on the counter, checking daily until they reach that perfect softness.

Make It Your Own

I've swapped cilantro for fresh dill when I wanted something brighter, and I've added diced jalapeño when I craved heat. A handful of crumbled feta or a spoonful of Greek yogurt stirred in at the end changes the whole personality of the salad. Sometimes I serve it over mixed greens, other times I pile it into pita pockets, and it works every single time without complaint.

Storing and Serving Tips

This salad doesn't love the fridge for more than a few hours because the avocado oxidizes and the vegetables release water. If you must store it, press plastic wrap directly onto the surface to minimize air exposure, and give it a stir before serving. Freshen it up with an extra squeeze of lime and a pinch of salt, and it'll taste almost as good as it did the first time.

• Serve it in crisp butter lettuce cups for a low-carb option that feels fancy.
• Pile it onto toasted sourdough with a drizzle of hot sauce for a quick open-faced sandwich.
• Pack it in a jar with the dressing on the bottom and the salad on top, then shake it up right before eating.

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This salad has become my go-to when I want something that feels nourishing without any fuss, just real ingredients that taste like themselves. It's proof that you don't need a long ingredient list or complicated techniques to make something you'll crave again and again.

Recipe Questions & Answers

→ Can I prepare this salad in advance?

Yes, you can prepare individual components ahead of time. Keep the chicken, vegetables, and avocado in separate containers and assemble just before serving to prevent the avocado from browning and maintain optimal texture.

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal. You can poach, grill, or bake them, then shred or dice based on preference. Rotisserie chicken is a convenient shortcut option.

→ How do I keep avocado from browning?

Add avocado just before serving or toss it gently with a small amount of lime juice, which slows oxidation. The citrus in the dressing also helps preserve color and adds flavor.

→ What are good substitutions for herbs?

Fresh dill, basil, or mint work wonderfully as alternatives to cilantro and parsley. Choose based on personal preference and what you have available in your kitchen.

→ Is this suitable for low-carb diets?

Absolutely. With only 10g carbohydrates per serving and high protein content, this salad fits perfectly into low-carb eating plans while remaining satisfying and nutrient-dense.

→ Can I add spice to this dish?

Definitely. Red pepper flakes, diced jalapeño, or a dash of hot sauce enhance the flavor profile. Add these elements to your taste preference during assembly or include them in the dressing.