Pin It There was a Tuesday afternoon when I opened the fridge and found leftover roasted chicken, a bag of limes, and two avocados that were perfect for exactly one more day. I wasn't planning to make anything special, but I started chopping and tossing things together, and within minutes I had something that tasted like a restaurant dish. My sister wandered into the kitchen, took one bite, and asked if I'd been holding out on her with secret recipes. I hadn't been, but that's how this salad was born.
I made this for a small gathering once, served in butter lettuce cups with lime wedges on the side. Everyone assembled their own, squeezing extra lime and folding the lettuce around the filling like soft tacos. One friend who usually avoided salads came back for thirds. She said it didn't taste like diet food, and I realized that was the highest compliment I could get for something this light and simple.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you the trouble of poaching or roasting, just pull the meat and keep it bite sized.
- Ripe avocados, diced: They should yield slightly to pressure but not feel mushy, and dicing them instead of mashing keeps the salad chunky and textured.
- Red onion, finely chopped: The sharpness mellows when mixed with lime and avocado, adding a necessary bite without overpowering the herbs.
- Cherry tomatoes, halved: Their sweetness and acidity balance the richness, and halving them releases just enough juice to help everything meld.
- Cucumber, diced: It adds crunch and a clean, watery contrast that keeps each bite feeling fresh instead of heavy.
- Fresh cilantro and parsley, chopped: The cilantro brings brightness and the parsley adds a peppery, grassy note that rounds out the flavor without competing.
- Salt and black pepper: Simple seasonings that amplify everything else, especially the lime and avocado.
- Fresh lime juice: The acidity cuts through the fat and keeps the avocado from browning too quickly, plus it makes the whole dish taste awake.
- Extra virgin olive oil: A little goes a long way, adding body to the dressing and helping the lime cling to every piece.
Instructions
- Combine the base ingredients:
- In a large bowl, toss together the chicken, avocado, red onion, cherry tomatoes, and cucumber. Use a gentle hand so the avocado stays in cubes instead of turning into a paste.
- Add the fresh herbs:
- Fold in the cilantro and parsley, distributing them evenly so every forkful gets a bit of green.
- Make the dressing:
- In a small bowl, whisk the lime juice, olive oil, salt, and pepper until they emulsify into a smooth, tangy drizzle. Taste it and adjust the salt if needed.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a large spoon or your hands, being careful not to crush the avocado. Everything should glisten lightly.
- Serve or chill:
- Eat it right away for the freshest flavor, or cover and refrigerate for up to an hour if you prefer it cold and slightly firmer.
Pin It One summer evening I packed this into a container and brought it to the park with a sleeve of crackers and a blanket. The sun was setting, the air smelled like cut grass, and I sat there eating straight from the bowl while people walked their dogs past me. It wasn't fancy, but it felt like exactly the right thing at the right time. That's when I realized some recipes aren't about impressing anyone, they're just about making yourself happy.
Serving Suggestions
This salad shines when you give it a vehicle. Pile it into sturdy romaine or butter lettuce leaves for a low carb wrap, or spread it thick on toasted sourdough for something more filling. I've also spooned it over mixed greens with a handful of tortilla strips for crunch, and once I stuffed it into a halved pita with extra cucumber. It adapts to whatever mood you're in without losing its identity.
Flavor Variations
If you want heat, a diced jalapeño or a pinch of chili flakes will wake everything up without overwhelming the lime and herbs. Swapping cilantro for fresh dill gives it a cooler, more European feel, while basil makes it taste almost Italian. I've also added a handful of crumbled feta once, and though it changes the texture, the salty creaminess was worth it. A drizzle of honey in the dressing can round out the acidity if your limes are especially tart.
Storage and Prep Tips
You can prep the chicken, chop the vegetables, and mix the dressing ahead of time, storing each component separately in the fridge. When you're ready to eat, dice the avocado fresh and toss everything together so it stays vibrant and firm. If you must store the finished salad, press plastic wrap directly onto the surface to minimize air exposure, but know that it's always best within a few hours. The lime juice buys you a little time, but avocado waits for no one.
- Use a sharp knife to dice the avocado cleanly without smashing it into mush.
- Taste the dressing before adding it, some limes are sweeter or more sour than others.
- If the salad feels dry after chilling, a quick squeeze of fresh lime right before serving brings it back to life.
Pin It This salad has become my answer to the question of what to make when I want something satisfying but not heavy, flavorful but not fussy. It reminds me that good food doesn't need a long ingredient list or complicated technique, just fresh things combined with care.
Recipe FAQs
- → Can I make this salad ahead of time?
You can prepare the ingredients separately up to a few hours ahead, but assemble and dress the salad just before serving. Avocados and chicken maintain the best texture when combined fresh. If you must make it ahead, store the dressing separately and add just before eating.
- → What's the best way to prevent the avocado from browning?
Dice the avocado last and toss it gently with the lime juice immediately. The citric acid in lime juice slows oxidation and keeps the avocado looking vibrant. Serve the salad within an hour for optimal color and texture.
- → Can I use rotisserie chicken for this salad?
Absolutely. Rotisserie chicken works wonderfully and saves time. Simply shred or dice it and use about 2 cups. Just check the seasoning, as store-bought chicken can vary in saltiness, and adjust your dressing accordingly.
- → What are some good substitutions for the herbs?
Fresh dill, basil, or mint all pair beautifully with avocado and chicken. You can also use a combination of herbs for more complexity. Tarragon adds a sophisticated anise-like flavor if you're looking for something different.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado will darken slightly, and the salad may become softer, but it remains safe and delicious. Keep dressing separate if storing overnight.
- → Is this salad suitable for meal prep?
For meal prep, prepare and store the chicken, vegetables, and dressing separately in containers. Assemble the salad fresh each day or just before eating. This approach keeps the avocado fresh and the salad crisp throughout the week.