Avocado Chicken Salad

My kitchen smelled like lime and fresh herbs the afternoon I threw this together with leftover rotisserie chicken and an avocado that was perfectly ripe. I wasn't following a plan, just tossing what I had into a bowl, and somehow it turned into the kind of lunch I craved all week. The creamy avocado coated everything without feeling heavy, and the lime gave it a brightness that made me forget I was eating something healthy. I've made it dozens of times since, and it still feels like a small discovery every time. It's the kind of recipe that doesn't ask much but gives back plenty.

I made this for a friend who showed up unannounced one Saturday, hungry and tired from moving apartments all morning. She sat at my counter while I chopped and mixed, and by the time I handed her a bowl, she'd already stolen a bite with her fingers. She said it tasted like something you'd pay too much for at a café, which made me laugh because it cost me maybe six dollars to make. We ate it with tortilla chips and iced tea, and she asked for the non-recipe before she left.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is my shortcut here, the slightly seasoned skin adds flavor even if you don't use it, and the meat is already tender and juicy.
• Ripe avocados, diced: They should yield to gentle pressure but not feel mushy, too firm and they won't break down into that creamy coating that makes this salad work.
• Red onion, finely chopped: A little sharpness wakes up the richness, and soaking it in cold water for five minutes takes the edge off if raw onion usually bothers you.
• Cherry tomatoes, halved: Their sweetness and juice pockets add bursts of brightness, and they're less watery than regular tomatoes, so the salad doesn't get soggy.
• Cucumber, diced: The crunch is important, it keeps the texture from feeling one-note, and I like leaving the skin on for color and a bit of bite.
• Fresh cilantro and parsley, chopped: Cilantro brings that grassy, citrusy lift, and parsley balances it with a milder, peppery note, if you hate cilantro, just double the parsley.
• Fresh lime juice: Squeeze it right before mixing so it stays sharp and vibrant, bottled juice won't give you the same zing.
• Extra-virgin olive oil: A fruity, green olive oil makes the dressing taste richer and more interesting than a neutral oil would.
• Salt and black pepper: They seem basic, but they pull everything together, taste as you go because the chicken might already be seasoned.

Instructions

Combine the base ingredients:

In a large bowl, toss together the chicken, avocado, red onion, tomatoes, and cucumber, moving gently so the avocado doesn't turn to mush. You want distinct chunks, not guacamole with chicken in it.

Add the herbs:

Sprinkle in the cilantro and parsley, and fold them through so every bite gets a little green. The herbs should coat everything lightly, like confetti.

Whisk the dressing:

In a small bowl, whisk the lime juice, olive oil, salt, and pepper until they emulsify into a glossy, slightly thickened mixture. Taste it, it should be tangy and bold enough to season everything it touches.

Dress and toss:

Pour the dressing over the salad and use a large spoon or your hands to toss everything together, working from the bottom up. Be gentle, the avocado will start to break down and create a creamy coating, which is exactly what you want.

Serve or chill:

Eat it right away for the freshest flavor, or cover and refrigerate for up to an hour if you want it cold and slightly firmer. Any longer and the avocado starts to brown and lose its brightness.

Save

The first time I packed this for lunch, a coworker leaned over and asked what smelled so good, and I realized it was just lime and cilantro, nothing fancy. I brought extra the next week and she devoured it, texting me later that she'd made it for her family. It became one of those recipes that travels well, in containers, in conversations, in the way people remember something simple tasting better than it should.

Serving Ideas

I've eaten this straight from the bowl with a fork, but it's even better when you give it a vehicle. Pile it into butter lettuce cups for a low-carb lunch, or spread it on toasted sourdough with a little flaky salt on top. It makes a great filling for wraps, especially if you add a handful of greens and a squeeze of extra lime. Sometimes I serve it over a bed of arugula or spinach, and the dressing from the salad wilts the greens just enough. It's one of those dishes that adapts to whatever you're in the mood for.

Make-Ahead and Storage

This salad is best the day you make it, but you can prep the components separately if you're planning ahead. Keep the chicken, vegetables, and herbs in one container, and mix the dressing in a small jar, then toss everything together just before serving so the avocado stays green and the vegetables stay crisp. Once it's dressed, it holds up for a few hours in the fridge, but the avocado will start to oxidize and brown after that, even with the lime juice. If you have leftovers, press plastic wrap directly onto the surface to minimize air exposure, and eat it within a day. I've never had it last longer than that anyway.

Flavor Variations

The base recipe is flexible enough to take on whatever flavors you're craving. Add a diced jalapeño or a pinch of chili flakes if you want heat, or stir in a spoonful of Greek yogurt for extra creaminess. Swap the lime for lemon if that's what you have, or try adding a handful of toasted pepitas for crunch. Fresh dill or basil can stand in for the cilantro and parsley, giving it a completely different personality. Sometimes I toss in a little crumbled feta or cotija cheese, which adds a salty, tangy bite that plays well with the avocado.

• Try adding corn, either fresh or roasted, for a sweeter, summery version.
• A drizzle of hot sauce or a spoonful of salsa verde can turn it into something with more punch.
• If you want it heartier, toss in cooked quinoa or chickpeas for extra protein and texture.

Save

This salad has earned a permanent spot in my rotation, the kind of recipe I make without thinking when I need something fast and satisfying. It's proof that a handful of good ingredients and a little citrus can turn into something you'll crave all week.

Recipe FAQs

→ Can I prepare this salad in advance?

You can prepare the components separately and assemble just before serving. Keep the avocado and dressing separate until ready to eat to prevent browning and maintain texture. The salad stays fresh for up to 24 hours when stored properly in an airtight container.

→ What are good substitutes for cilantro?

Fresh dill, basil, or parsley work wonderfully as alternatives. Each herb brings its own flavor profile—dill adds an earthy note, basil brings Mediterranean warmth, and parsley provides a mild, clean taste. Choose based on your flavor preferences.

→ How do I prevent the avocado from browning?

Add avocado just before serving and toss gently to avoid mashing. If preparing ahead, keep avocado slices in a separate container and add fresh lime juice to prevent oxidation. You can also store with the pit left in the cut avocado to slow browning.

→ Can this be made into wraps or served differently?

Absolutely. Serve the salad in crisp lettuce cups for a low-carb option, spoon onto whole-grain toast for a heartier meal, or use as a filling for sandwiches. These variations add different textures while maintaining the core flavors.

→ Is this suitable for meal prep?

This salad is best enjoyed fresh, but you can prep components individually. Store cooked chicken separately from vegetables, keep the dressing in a sealed container, and add avocado and dressing just before eating to maintain optimal texture and freshness.

→ What optional additions enhance the flavor?

A pinch of chili flakes or diced jalapeño adds heat and complexity. Crispy bacon, toasted seeds, or a sprinkle of feta cheese can boost flavor and texture. A dash of cumin or smoked paprika in the dressing provides warmth and depth.