Fresh Avocado Chicken Salad (Printable)

A fresh and creamy salad with tender chicken, ripe avocado, zesty lime, and fragrant herbs. Light, healthy, and ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ 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
11 - 2 tablespoons extra-virgin olive oil

# How To Make:

01 - In a large bowl, combine the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber.
02 - Add the chopped cilantro and parsley to the salad mixture.
03 - In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and black pepper.
04 - Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
05 - Serve immediately, or chill for up to 1 hour before serving for a colder, firmer texture.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
  • The creamy avocado and zesty lime create a dressing that clings to every bite without feeling heavy.
  • You can eat it straight from the bowl, pile it on toast, or wrap it in lettuce leaves depending on your mood.
  • It uses simple ingredients you probably already have, but the flavor feels bright and special.
02 -
  • If your avocados are too firm, the salad will lack that creamy richness; wait a day or two until they give slightly under your thumb.
  • Overdressing or stirring too vigorously will turn the avocado into a chunky puree instead of keeping it in beautiful green pieces.
  • This salad tastes best within a few hours; the avocado will brown and the vegetables will release water if it sits too long.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling; it keeps everything crisp and refreshing, especially on hot days.
  • Use a serrated knife to dice avocado while it is still in the skin, then scoop it out with a spoon for perfect cubes every time.
  • If you are meal prepping, cook a big batch of chicken on Sunday and keep this salad in your back pocket for the easiest weekday lunch.
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