Avocado Chicken Salad

I was standing at my kitchen counter one muggy afternoon, staring at leftover chicken and two avocados about to turn, when this salad happened almost by accident. The lime I squeezed was so fragrant it made my eyes water in the best way. I tossed everything together without thinking too hard, and when I took the first bite, I realized I'd stumbled onto something I'd want to make over and over. It wasn't fancy, but it tasted bright and alive, like summer trapped in a bowl.

The first time I served this to friends, I was nervous because it seemed too simple to impress anyone. But one of them went back for seconds before I'd even finished my first serving, and another asked if I'd written the recipe down yet. That's when I realized that sometimes the dishes people remember aren't the complicated ones, they're the ones that taste like care without trying too hard.

Ingredients

• Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken works beautifully here and saves you the trouble of poaching your own, just make sure it's cooled before mixing so the avocado doesn't turn mushy.
• Ripe avocados, diced (2): They should yield slightly when you press them but not feel like pudding, and I've learned to dice them right before mixing or they'll brown faster than you'd like.
• Red onion, finely chopped (1/4 cup): The sharpness mellows once it hits the lime juice, but if you're sensitive to raw onion, soak the pieces in cold water for five minutes first.
• Cherry tomatoes, halved (1/2 cup): Their sweetness cuts through the richness of the avocado and adds little bursts of juice that make every forkful different.
• Cucumber, diced (1 small): This adds crunch and a quiet freshness that keeps the salad from feeling too heavy or one note.
• Fresh cilantro, chopped (2 tablespoons): I know some people taste soap when they eat cilantro, so if that's you, just skip it or double up on the parsley instead.
• Fresh parsley, chopped (2 tablespoons): It brings a grassy brightness that balances the lime without fighting for attention.
• Salt (1/4 teaspoon): Start with less than you think you need because the lime juice amplifies everything.
• Black pepper (1/4 teaspoon): Freshly cracked makes a noticeable difference, even in something this casual.
• Fresh lime juice (2 tablespoons, about 1 lime): This is the backbone of the whole dish, tart and vibrant, and it keeps the avocado from oxidizing too quickly.
• Extra-virgin olive oil (2 tablespoons): It rounds out the lime and clings to every ingredient, making the salad feel cohesive instead of dry.

Instructions

Combine the main ingredients:

In a large bowl, add your cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a bowl bigger than you think you need so you have room to toss without sending avocado chunks flying onto the counter.

Add the herbs:

Scatter the chopped cilantro and parsley over the top. Their fragrance should hit you right away, bright and grassy.

Make the dressing:

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks slightly thickened and emulsified. Taste it on your fingertip and adjust the salt if needed.

Dress and toss gently:

Pour the dressing evenly over the salad, then use a large spoon or your hands to toss everything together with a light touch. You want to coat every piece without turning the avocado into mush.

Serve or chill:

Eat it right away for the freshest taste, or cover and chill for up to an hour if you want it cold and slightly firmer. The flavors will deepen as they sit, but don't wait much longer or the avocado will start to brown.

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One evening I packed this into a container and brought it to a park picnic, and even after sitting in a cooler for an hour, it tasted just as good as it did in my kitchen. Someone asked if I'd bought it from a fancy deli, and I just smiled because I knew the secret was that good ingredients don't need much fussing. It's become my go to whenever I want something that feels special without any real effort.

How to Store and Keep It Fresh

This salad is best eaten the day you make it because avocado doesn't age gracefully once it's been cut and dressed. If you do have leftovers, press plastic wrap directly onto the surface to keep air out, then refrigerate for up to 24 hours. The lime juice will slow the browning, but expect the avocado to darken a little and the cucumbers to release some water. Give it a gentle stir before serving again, and it'll still taste good even if it's not as pretty.

Ways to Switch It Up

If you want a little heat, toss in a pinch of chili flakes or a finely diced jalapeño with the seeds removed. I've also swapped the herbs depending on what's in my fridge, fresh dill makes it taste almost Scandinavian, and basil gives it a summery, Italian twist. For a heartier meal, spoon it into butter lettuce cups, pile it on toasted sourdough, or serve it over a bed of greens with an extra squeeze of lime.

What You'll Need to Make It

You don't need anything fancy for this, just a sharp knife, a cutting board, and two bowls, one large for mixing and one small for the dressing. A whisk or fork works fine for blending the lime juice and oil, and if you're particular about presentation, a rubber spatula helps fold everything together without bruising the avocado.

• Use a serrated knife for the tomatoes so they don't squish when you cut them.
• A wooden or silicone spoon is gentler on the avocado than metal.
• If you're making this ahead, keep the dressing separate until just before serving.

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This salad has become my answer to the question of what to make when I want something nourishing but don't want to spend an hour in the kitchen. It's proof that fresh ingredients and a good squeeze of lime can turn leftovers into something you'd actually crave.

Recipe Questions & Answers

→ Can I make this ahead of time?

You can prep the ingredients in advance, but assemble just before serving to prevent the avocado from browning. Store components separately in airtight containers for up to 24 hours, then combine with dressing when ready to eat.

→ What type of chicken works best?

Use boneless, skinless chicken breast that's been poached, grilled, or roasted. Rotisserie chicken from the store is a convenient option. Shred or dice it into bite-sized pieces for even distribution throughout the salad.

→ How do I prevent the avocado from turning brown?

Add avocado just before serving or toss it gently with the lime juice immediately after cutting. The citric acid helps slow oxidation. If preparing ahead, keep the avocado pit with the cut avocado and wrap tightly in plastic wrap.

→ Can I substitute the herbs?

Absolutely. Fresh dill, basil, or mint work wonderfully as alternatives to cilantro and parsley. Use the same amount and add them just before serving to maintain their fresh flavor and vibrant color.

→ What are good serving suggestions?

Serve the salad as-is, or present it in crisp lettuce cups like butter lettuce or romaine. You can also serve it over mixed greens, whole-grain bread, or alongside roasted vegetables for a more substantial meal.

→ Is this salad suitable for meal prep?

The salad components keep well separately for up to 24 hours, but assemble it fresh for best texture and to prevent the avocado from browning. Store the dressing separately and add just before eating for optimal flavor and consistency.