Fresh Avocado Chicken Salad

I was standing in my kitchen on a Tuesday afternoon, staring at leftover rotisserie chicken and two avocados that were teetering on the edge of overripe. I didn't want anything heavy, just something bright and satisfying. I grabbed a lime from the fruit bowl, a handful of cilantro from the fridge, and started chopping. What came together in that bowl was so simple, so fresh, that I found myself eating it straight from the counter, fork in hand, wondering why I hadn't thought of it sooner.

The first time I made this for my sister, she was skeptical about the lack of mayo. She's a traditionalist when it comes to chicken salad. But after one forkful, she looked up and asked if I'd made extra. Now she requests it every time she visits, and I've learned to double the batch because it never lasts as long as I think it will.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you time, but any leftover cooked chicken will do the job just as well.
• Ripe avocados, diced: Look for avocados that yield slightly to gentle pressure, they should feel like pressing on a ripe peach, not rock hard or mushy.
• Red onion, finely chopped: The sharpness of red onion cuts through the creaminess and adds a little bite that makes every mouthful more interesting.
• Cherry tomatoes, halved: These little bursts of sweetness and acidity balance the richness of the avocado perfectly.
• Cucumber, diced: The crunch from cucumber gives the salad texture and a refreshing coolness that keeps it from feeling too heavy.
• Fresh cilantro, chopped: Cilantro brings a bright, herbal note that wakes everything up, but if you're one of those people who tastes soap, swap it out without hesitation.
• Fresh parsley, chopped: Parsley adds a mild, earthy freshness that doesn't compete with the other flavors.
• Salt and black pepper: Simple seasoning is all you need, but don't skip it or the salad will taste flat.
• Fresh lime juice: The acidity from lime is essential, it brightens the avocado and ties all the flavors together in a way lemon just can't.
• Extra-virgin olive oil: A good quality olive oil adds a silky richness and helps the lime juice cling to every piece of chicken and vegetable.

Instructions

Combine the base:

Toss the chicken, avocados, red onion, cherry tomatoes, and cucumber into a large bowl. Try to keep your avocado pieces intact by handling them gently, they'll break down a bit as you mix, but you want some chunks to survive.

Add the herbs:

Sprinkle in the cilantro and parsley, distributing them evenly so every bite gets a little green brightness. Fresh herbs make all the difference here, dried won't give you the same lively flavor.

Make the dressing:

Whisk together the lime juice, olive oil, salt, and pepper in a small bowl until it emulsifies slightly. Taste it on your finger and adjust the salt or lime if needed, this is your chance to get it just right.

Dress and toss:

Pour the dressing over the salad and use a large spoon or spatula to gently fold everything together. Be patient and use a light hand, the goal is to coat everything without turning the avocado into mush.

Serve or chill:

You can eat it right away for a softer, creamier texture, or let it chill in the fridge for up to an hour if you prefer it cold and a bit firmer. Either way, it's delicious.

Pin It

I brought this salad to a potluck once, tucked into a big glass bowl with lime wedges on the side. Someone asked if it was complicated, and I almost laughed. It felt like a small victory to serve something so fresh and vibrant that took less effort than most people's morning coffee routine.

What to Serve It With

This salad is incredibly versatile and doesn't need much to feel like a complete meal. I love piling it into crisp romaine lettuce cups for a low-carb option, or scooping it onto toasted sourdough for something heartier. It also pairs beautifully with tortilla chips if you're leaning into a more casual, snacky vibe. On hotter days, I'll serve it alongside a chilled soup or a simple plate of sliced melon.

How to Store Leftovers

Leftovers are tricky because avocado oxidizes quickly, but you can buy yourself some time by pressing plastic wrap directly onto the surface of the salad before sealing the container. Store it in the fridge and try to eat it within 24 hours for the best taste and texture. If the avocado does brown a bit on top, just stir it back in or scrape off the discolored layer, the salad underneath will still be fresh. I've learned not to make more than I'll eat in a day or two, it's better to make a small batch fresh than deal with sad, brown leftovers.

Ways to Make It Your Own

One of my favorite things about this salad is how easily it adapts to whatever you have on hand or whatever mood you're in. Sometimes I'll throw in a handful of corn kernels for sweetness, or add diced jalapeño if I want a little heat. If cilantro isn't your thing, fresh dill or basil work surprisingly well and give the salad a completely different personality. On days when I want more crunch, I'll toss in some diced bell pepper or radishes.

• Add a pinch of chili flakes or a diced jalapeño for a spicy kick that cuts through the creaminess.
• Swap cilantro or parsley with fresh dill or basil to give the salad a whole new herbal direction.
• Serve it in butter lettuce cups, on whole-grain toast, or over mixed greens to turn it into a heartier meal.

Pin It

This salad has become one of those recipes I return to when I need something nourishing but don't want to think too hard. It's proof that the best meals don't always require a long ingredient list or complicated techniques, sometimes all you need is good produce, a little acid, and the confidence to keep it simple.

Your Questions Answered

→ Can I prepare this ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Keep the dressing in a separate container and add the avocados last to prevent browning and maintain texture.

→ How do I prevent the avocado from browning?

Dice the avocados just before serving and gently fold them in at the end. The lime juice in the dressing helps slow oxidation. If storing, keep the pit with leftovers and cover tightly.

→ What can I substitute for cilantro?

Fresh basil, dill, or parsley work wonderfully as alternatives. You can also use mint for a lighter, fresher twist. The choice depends on your personal preference and available herbs.

→ Is this salad suitable for meal prep?

Best enjoyed fresh, but you can store components separately for up to 24 hours. Combine just before eating for optimal texture and to prevent the avocado from darkening.

→ How can I make this more filling?

Serve over whole-grain toast, in lettuce cups, or with a side of quinoa. Adding nuts like almonds or walnuts increases protein and adds satisfying crunch.

→ Can I use rotisserie chicken?

Absolutely. Store-bought rotisserie chicken saves time and works perfectly. Simply shred or dice it and use as directed. Always check labels for any additives if you have allergies.