Fresh Avocado Chicken Salad (Printable)

Fresh and creamy salad with tender chicken, ripe avocado, zesty lime, and fragrant herbs. Perfect for a light meal or healthy lunch.

# Ingredient List:

→ 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

# Steps:

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 a colder, firmer texture.

# Tips from the Pros:

01 -
  • It comes together in the time it takes to listen to three songs, no oven or stove required once the chicken is cooked.
  • The creamy avocado acts as both ingredient and dressing, coating everything in a silky richness that feels indulgent but is completely wholesome.
  • You can eat it straight from the bowl, scoop it onto toast, or pile it into lettuce leaves without changing a single thing.
02 -
  • Don't skip the lime juice, it's not just for flavor but also keeps the avocado from browning and turning the whole salad an unappealing gray.
  • If you toss too hard or too long, the avocado will break down and turn the salad creamy instead of chunky, so mix just until combined.
  • Leftover salad gets watery and sad after a day because the vegetables release moisture and the avocado oxidizes, so make only what you'll eat.
03 -
  • Chill your mixing bowl for 10 minutes before assembling if you're serving the salad cold, it keeps everything crisp and refreshing.
  • Add the avocado last and toss it in gently by itself first with a bit of lime juice, then fold in the rest so it stays intact and bright green.
  • If you're making this for meal prep, keep the dressing and avocado separate until the moment you eat, then assemble individual portions as needed.
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