Avocado Chicken Salad

I was standing at the counter one Thursday afternoon, staring at leftover rotisserie chicken and two avocados that were at that perfect moment between firm and gone. My usual salad routine felt tired, so I grabbed a lime from the bowl and decided to just start chopping. What came together in under twenty minutes turned into something I now make at least twice a month. It's bright, satisfying, and somehow tastes like I put in way more effort than I did.

The first time I served this to friends, I apologized for how simple it was. They looked at me like I was crazy and one of them asked for the recipe before she even finished her plate. That's when I realized that fresh ingredients and a good lime can do more than a dozen fancy techniques. Now it's my go-to when someone asks what to bring to a potluck.

Ingredients

• Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken is your best friend here, but leftover grilled or poached chicken works just as well and saves you from turning on the stove.
• Ripe avocados, diced (2): They should yield slightly when you press them but not feel mushy, and dicing them instead of mashing keeps the salad looking bright and chunky.
• Red onion, finely chopped (1/4 cup): The sharpness mellows once it's tossed with lime juice, adding just enough bite without overpowering the creamy avocado.
• Cherry tomatoes, halved (1/2 cup): These little bursts of sweetness balance the richness and add pops of color that make the bowl feel alive.
• Cucumber, diced (1 small): It brings a cool crunch that contrasts beautifully with the soft avocado and keeps every bite interesting.
• Fresh cilantro, chopped (2 tablespoons): This herb is polarizing, but if you love it, it makes the whole dish taste brighter and almost garden-fresh.
• Fresh parsley, chopped (2 tablespoons): It adds a mild, grassy note that rounds out the cilantro without competing for attention.
• Salt (1/4 teaspoon): Just enough to bring out the natural flavors without making the salad taste seasoned.
• Black pepper (1/4 teaspoon): A whisper of warmth that ties everything together.
• Fresh lime juice (2 tablespoons, about 1 lime): This is the magic ingredient that makes the avocado sing and keeps it from browning too quickly.
• Extra-virgin olive oil (2 tablespoons): It adds a silky richness and helps the lime juice cling to every piece of chicken and vegetable.

Instructions

Combine the base ingredients:

In a large bowl, toss together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber until everything is evenly distributed. Be gentle so the avocado stays in nice chunks instead of turning into mush.

Add the fresh herbs:

Sprinkle in the chopped cilantro and parsley, then give it a light toss. The herbs should coat the chicken and vegetables without clumping in one spot.

Whisk the dressing:

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks smooth and slightly emulsified. Taste it and adjust if you want more tang or salt.

Dress and toss the salad:

Pour the dressing over the salad and gently fold everything together, making sure each piece gets a little bit of that lime and oil. Work slowly so the avocado doesn't break down.

Serve or chill:

You can eat it right away when it's at room temperature and the flavors are just mingling, or cover and chill it for up to an hour if you prefer it cold and firm. Any longer and the avocado starts to lose its texture.

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There was an afternoon last summer when I packed this salad in a container and ate it on a park bench under a tree. The lime juice had soaked into the chicken just enough, and the avocado was still creamy. It wasn't fancy, but it felt like exactly what I needed. Sometimes the best meals are the ones that don't try too hard.

How to Make It Your Own

I've added diced jalapeño when I wanted a little heat, and once I threw in a handful of corn kernels because that's what I had in the fridge. A friend of mine swaps the cilantro for fresh dill and says it tastes like a completely different salad. You can also stir in a spoonful of Greek yogurt or sour cream if you want it creamier, though I usually skip that and let the avocado do the work. The base is forgiving enough that you can follow your cravings without worrying about ruining anything.

Serving Ideas That Actually Work

I've eaten this straight out of the bowl with a fork more times than I can count, but it's also fantastic stuffed into butter lettuce cups for a low-carb lunch that feels a little fancy. Piling it onto toasted sourdough or whole-grain bread turns it into an open-faced sandwich that's hearty enough for dinner. One time I served it alongside grilled shrimp at a backyard gathering, and people kept going back for seconds of the salad instead of the main protein. It's that kind of dish.

Storage and Leftovers

This salad is best the day you make it, but I've learned a trick for stretching it to the next day. Keep the avocado separate and only mix in what you plan to eat right away, then store the rest of the salad in an airtight container in the fridge. The lime juice will keep the other ingredients fresh, and you can dice a new avocado when you're ready for round two. If the avocado is already mixed in, press plastic wrap directly onto the surface of the salad before refrigerating to minimize browning.

• Always store leftovers in the coldest part of your fridge, not the door.
• If the avocado does brown a little, just scrape off the top layer and the rest will still taste fine.
• Eat within 24 hours for the best texture and flavor.

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This salad has become one of those recipes I don't even think about anymore, I just make it when I need something quick, fresh, and satisfying. I hope it finds a spot in your rotation too.

FAQs About This Recipe

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the dressing separately to prevent the avocado from browning. The salad keeps best for up to 24 hours when chilled, though avocado texture is freshest when combined just before eating.

→ What are good substitutions for the herbs?

Fresh dill, basil, or tarragon work beautifully as alternatives to cilantro and parsley. You can also use a combination of your favorite fresh herbs. Mint adds an interesting twist for a more refreshing variation.

→ How do I prevent the avocado from browning?

Prepare avocados just before assembling and toss gently with the lime juice immediately, as the acid helps prevent oxidation. Store any leftovers in an airtight container and consume within 24 hours for best quality and color.

→ Can I use rotisserie chicken instead?

Absolutely! Rotisserie chicken is a convenient time-saving option and works perfectly. Simply shred or dice it to your preferred size. Check the seasoning and adjust salt and pepper as needed based on your chicken brand.

→ What are good serving suggestions?

Serve this salad on its own, in crisp lettuce cups for a lower-carb option, or over whole-grain toast for a heartier meal. It also works well as a filling for wraps, grain bowls, or alongside grilled vegetables.

→ Is this salad suitable for meal prep?

Yes! Store the chicken, vegetables, and dressing separately in containers. Assemble individual portions when ready to eat. This method keeps ingredients fresh and prevents the avocado from browning or the salad from becoming soggy.