Avocado Chicken Salad

I was standing in front of the fridge on a Tuesday afternoon, staring at leftover rotisserie chicken and two avocados that were about to turn. I didn't want anything heavy, just something fresh that wouldn't require turning on the stove. That's when I started tossing things together—lime juice, a handful of cilantro, some cherry tomatoes from the windowsill. Twenty minutes later, I had a bowl of something so bright and satisfying I forgot I was eating leftovers.

The first time I made this for friends, I served it in butter lettuce cups with lime wedges on the side. One of them asked if I'd been hiding a secret healthy-eating phase, and I had to laugh because I'd just been trying to clean out my produce drawer. It became my go-to whenever someone asked for something light but still filling, and I started keeping cooked chicken in the freezer just so I could throw this together on demand.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is my favorite shortcut here, but any leftover grilled or poached chicken works beautifully and saves you from turning on the stove.
• Ripe avocados, diced: They should yield slightly to pressure but not feel mushy, and I've learned the hard way that under-ripe avocados just won't give you that creamy bite.
• Red onion, finely chopped: A little goes a long way for sharpness, and soaking it in cold water for five minutes takes the edge off if raw onion isn't your thing.
• Cherry tomatoes, halved: They add pops of sweetness and color, and I prefer them over larger tomatoes because they don't release too much water into the salad.
• Cucumber, diced: English cucumbers are my choice since they have fewer seeds and a thinner skin, plus they add a refreshing crunch without making things watery.
• Fresh cilantro and parsley, chopped: The combo gives you brightness and earthiness at once, though you can swap in dill or basil if cilantro tastes like soap to you.
• Salt and black pepper: Simple seasonings that let the lime and herbs shine, and I always taste before serving to make sure the balance is right.
• Fresh lime juice: Freshly squeezed is non-negotiable here, bottled lime juice tastes flat and won't give you that zingy lift.
• Extra-virgin olive oil: It adds richness and helps the lime juice cling to everything, turning the whole bowl silky without feeling heavy.

Instructions

Combine the base:

In a large bowl, add the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a bowl that gives you room to toss without sending avocado flying over the edge.

Add the herbs:

Sprinkle in the chopped cilantro and parsley, distributing them evenly so every bite gets a little green freshness.

Make the dressing:

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

Dress and toss:

Pour the dressing over the salad and gently fold everything together with a spatula or large spoon, being careful not to smash the avocado into mush. You want chunks, not guacamole.

Serve or chill:

Eat it right away if you like it at room temperature, or cover and refrigerate for up to an hour if you prefer it cold and slightly firmer.

Save

I remember packing this in a mason jar for a picnic last summer, layering the chicken and veggies on the bottom and the avocado on top so it wouldn't get squished. When I shook it up at the park, it tasted just as good as it did fresh from my kitchen, and I realized this salad travels better than I'd ever expected. It became my reliable bring-along for potlucks, beach days, and those afternoons when eating outside just feels right.

Serving Suggestions

I've served this about a dozen different ways and it always works. Pile it into butter lettuce cups for a low-carb situation that feels fancy, or toast some sourdough and heap it on top with a sprinkle of flaky salt. Sometimes I'll add it to a grain bowl with quinoa or farro, and once I even stuffed it into a whole-wheat pita with extra cucumber. It's one of those rare recipes that adapts to whatever vessel or vibe you're working with.

Flavor Variations

If you want a little heat, finely dice a jalapeño or add a pinch of chili flakes when you whisk the dressing. I've also swapped the lime for lemon and the cilantro for fresh dill when I wanted something more Mediterranean, and it was just as bright. A handful of crumbled feta or a drizzle of tahini can take it in entirely new directions without losing that fresh, creamy heart. Play around with what's in your fridge and you'll probably stumble onto your own favorite version.

Storage and Meal Prep

This salad is best eaten the day you make it, but if you need to prep ahead, keep the dressing separate and add the avocado right before serving. I've stored the chicken, veggies, and herbs together in an airtight container for up to two days, then dressed and added avocado when I was ready to eat. Leftovers lose their crispness after about 24 hours, and the avocado starts to brown even with lime juice, so don't count on this one lasting through the week.

• Store the dressing in a small jar and shake it up right before you toss.
• If you must make it ahead, press plastic wrap directly onto the surface of the salad to minimize air exposure and slow browning.
• Use airtight containers and keep everything cold until you're ready to serve for the freshest taste and texture.

Save

This salad has become my answer to the question I ask myself most often in the kitchen: what can I make that feels good to eat and doesn't require a plan? It's proof that fresh food doesn't have to be complicated, and sometimes the best meals are the ones you invent on the spot.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the dressing separately and add avocados last to prevent browning. The salad keeps well for up to 24 hours when stored in an airtight container.

→ What can I use instead of cilantro?

Fresh dill, basil, or parsley work wonderfully as substitutes. Dill pairs especially well with lime and chicken, while basil adds an Italian twist to the salad.

→ How do I keep the avocado from browning?

Add avocados just before serving or toss them gently with lime juice, which prevents oxidation. Store any leftovers with plastic wrap pressed directly onto the surface to minimize air exposure.

→ Can I make this salad without cooked chicken?

Absolutely. You can use grilled chicken breasts, rotisserie chicken, or substitute with grilled shrimp, tofu, or chickpeas for a vegetarian option. The cooking time remains minimal.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. Store components separately and combine with dressing just before eating to maintain optimal texture. The salad stays fresh for up to 24 hours when properly stored in containers.

→ What are good serving suggestions for this salad?

Serve over lettuce cups for a low-carb option, on whole-grain toast for heartiness, or simply as is for a standalone meal. You can also use it as a filling for wraps or grain bowls.