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Avocado Chicken Salad

This avocado chicken salad recipe is creamy, fresh, and packed with protein. It combines tender chicken, ripe avocado, crisp vegetables, and a light lime dressing for a healthy meal that's perfect for lunch or a light dinner. This recipe comes together in just 15 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ cup red onion finely diced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, garlic powder, salt, and black pepper until well combined.
  2. In a large mixing bowl, add the cooked chicken, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
  3. Pour the dressing over the salad.
  4. Gently toss until everything is evenly coated, being careful not to mash the avocado.
  5. Taste and adjust the seasoning if needed.
  6. Serve immediately on its own, over lettuce, or with crackers or toasted bread.

Notes

  • Use ripe but firm avocados so they hold their shape when mixed with the salad.
  • Rotisserie chicken is a great time-saving option and adds plenty of flavor.
  • Toss the avocado with the lime juice as soon as it's cut to help slow browning.
  • This salad is best enjoyed fresh. If making ahead, prepare everything except the avocado and stir it in just before serving.
  • For extra crunch, add chopped celery, sliced almonds, or pumpkin seeds right before serving.