Chicken Avocado Salad
Creamy, satisfying chicken and avocado salad — great as a main, in a wrap, or over greens.
Ingredients
Serves 4
- 2 cups cooked chicken, shredded or diced (rotisserie is perfect here)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp cumin
- Salt and black pepper to taste
- Optional: 1 jalapeño, seeded and finely diced for heat
Instructions
- 1In a small bowl, whisk together lime juice, olive oil, minced garlic, cumin, salt, and pepper to make the dressing. Taste — it should be bold and bright.
- 2In a large bowl, combine the shredded chicken, cherry tomatoes, cucumber, and red onion. Toss with half the dressing.
- 3Add the diced avocado and cilantro (and jalapeño if using). Drizzle over the remaining dressing and toss gently — you want to keep some avocado chunks intact rather than mashing everything into a paste.
- 4Taste and adjust: more lime for brightness, more salt, a pinch of cayenne if you want more heat.
- 5Serve immediately over mixed greens, in a wrap or tortilla, on toast, or with tortilla chips as a dipping situation.
Pro Tips
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Use rotisserie chicken for the fastest version — the seasoned, moist meat needs no extra cooking and the salad comes together in under 10 minutes. Leftover grilled or baked chicken works equally well.
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Dice the avocado into generous chunks (about 3/4 inch) rather than small pieces — large chunks hold up better in the salad and give you a proper creamy bite in each forkful.
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Add the lime juice immediately after cutting the avocado — the acid prevents browning. If making ahead, press plastic wrap directly onto the surface of the salad to minimize air contact.
Frequently Asked Questions
How do I keep the avocado from browning in chicken avocado salad?
Lime juice is your primary tool — the acid in lime slows oxidation significantly. The recipe already uses plenty of lime. For storage, press plastic wrap directly onto the surface of the salad (touching the avocado) before refrigerating. Consume within a day or two — avocado-based salads don't keep well past 24–48 hours.
Can I use canned chicken for chicken avocado salad?
Yes — drain and shred canned chicken, which works fine in a cold salad where you won't notice the slight texture difference. Season it well with salt, pepper, and a little garlic powder before mixing. Rotisserie chicken or leftover baked chicken will always taste better, but canned is a perfectly valid weeknight shortcut.
What can I serve chicken avocado salad with?
Serve over mixed greens for a light dinner, scooped into lettuce cups for a low-carb option, or stuffed into whole wheat pitas or wraps for a heartier meal. It's also excellent on sourdough toast as an avocado toast upgrade, or served alongside tortilla chips as a chunky guacamole-style dip.
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