Avocado Chicken Salad (Print Version)

Tender chicken meets ripe avocado, zesty lime, and fresh herbs for a light, refreshing dish.

# What You’ll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced (approximately 10.5 oz)

→ 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 (about 1 lime)
11 - 2 tablespoons extra-virgin olive oil

# How to Make It:

01 - In a large bowl, mix together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber.
02 - Incorporate the chopped cilantro and parsley into the mixture.
03 - Whisk the lime juice, olive oil, salt, and black pepper together in a small bowl until well combined.
04 - Pour the dressing over the salad and gently toss to combine, taking care not to mash the avocado.
05 - Serve immediately for best freshness or chill for up to 1 hour for a firmer, cooler texture.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a Tuesday night without stress.
  • The combination of creamy avocado and bright lime feels fancy enough for guests, but simple enough to be your go-to lunch.
  • You're eating real food—no weird ingredients, just things your kitchen probably already has.
02 -
  • Don't dress the salad until the last minute before eating it—even 30 minutes in the fridge and the lime juice starts turning the avocado brown and mushy around the edges.
  • The size of your cuts matters; everything should be roughly the same size so you get a bit of everything in each bite, and so nothing gets lost or crushed.
03 -
  • Lime juice is acidic enough to slow browning on the avocado, but only if you dress the salad close to eating time—don't count on it as insurance if you're making this hours ahead.
  • The best version of this salad uses an olive oil you actually like drinking straight; it makes more difference than people expect in something this simple.
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