I love quick food that tastes like it took hours. This Avocado Chicken Salad is bright, creamy, and ready in minutes. I make it when I want a light meal that still feels special.
My dad James taught me to keep simple food honest and full of taste, and this salad always reminds me of him.
What You’ll Need
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
My Trusted Kitchen Tools
I keep my tools simple. You do not need fancy gear to make this salad well.
- Large mixing bowl for tossing ingredients.
- Sharp chef knife to chop the onion and slice the avocado.
- Cutting board that does not slip.
- Citrus squeezer or fork to squeeze the lime cleanly.
- Measuring cups for the chicken and tomatoes.
- Serving bowl or lunch containers if you plan to pack it.
- A wooden spoon or silicone spatula to fold the salad gently.
If you want to try a different twist later, I once mixed this salad with pasta in a weeknight rush and it worked well. You can find a good pasta idea at a creamy avocado pasta salad that pairs nicely with this kind of flavor.
Bringing It All Together
- Add the shredded chicken to the large bowl.
- Add the diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- Squeeze the lime juice evenly over the bowl.
- Season with salt and pepper to taste.
- Gently toss the salad to mix the ingredients without mashing the avocado.
- Taste and add more lime or salt if you want more brightness.
- Chill for 10 minutes if you like it cold, or serve right away at room temperature.
Making It Your Own (Swaps & Ideas)
I like to keep a few swap ideas ready so the salad never feels the same twice. Here are clean, simple ways to change it up.
- Swap the chicken for cooked turkey when I have a roast to use up.
- Add a spoon of plain yogurt or a drizzle of olive oil if I want more cream.
- Stir in a pinch of smoked paprika or cayenne for a gentle heat.
- Use chopped green apple or seedless grapes for sweet crunch.
- Add toasted nuts like almonds or pepitas for more bite.
- For a Mediterranean touch, I mix in chopped cucumber and a few olive slices.
- Try a sweet and tangy twist with a splash of light honey and a pinch of mustard.
If you like a fruity twist with savory chicken, you might also enjoy the flavors in this Asian chicken cranberry salad for a different take on sweet with savory.
How We Love to Serve It
I serve this salad in a few simple ways that please everyone at the table.
- Scoop it onto toasted sourdough for an open faced sandwich.
- Fill pita pockets for a neat lunch on the go.
- Spoon it over a bed of mixed greens to turn it into a full salad plate.
- Use it as a filling for lettuce wraps when we want low carb.
- Pack it in a jar with the lettuce at the bottom and the salad on top for lunch that stays fresh.
I also sometimes pair it with warm grains or a side of roasted vegetables. For a heartier chicken and cheese plate, this baked marinated chicken salad with mozzarella and balsamic gives great ideas for a fuller meal.
A Few Tips For Success
I keep a few rules that help the salad shine every time.
- Use ripe avocado so it blends in and feels creamy without extra dressing.
- Chill the chicken first if it is newly cooked so the avocado does not warm and soften too fast.
- Dice the avocado in a way that lets you fold gently. Big chunks can break when mixed roughly.
- Add lime gradually and taste as you go. Lime lifts the whole dish but too much will dominate.
- Chop herbs finely so they join the salad and do not get lost in a bite.
- Use a light hand when tossing. I fold the salad once or twice with a spatula and then stop.
- Serve within a few hours for best color and texture. Avocado will brown with time.
Saving Some For Later
This salad is best fresh but you can save some for later with care.
- Store in an airtight container in the fridge for up to 24 hours.
- Press a square of plastic wrap directly onto the salad surface before sealing the container to slow browning.
- Do not freeze this salad. Avocado and tomato do not freeze well and will become watery.
- If you plan to make ahead, keep the avocado out and add it just before serving. The other ingredients hold up well for a day.
When I pack leftovers, I add a squeeze of fresh lime before eating to freshen the flavors.
From My Kitchen to Yours
I make this Avocado Chicken Salad when I want an easy meal that feels like a treat. It is bright, fresh, and very forgiving. You can change small things and still end up with a really good bite. I hope it becomes a regular for your week too.
Your Questions, Answered
How long will Avocado Chicken Salad stay fresh in the fridge?
I keep it in an airtight container and eat it within 24 hours for best texture. The avocado may start to brown after a day. If I want it to look fresh, I add the avocado right before I serve.
Can I make Avocado Chicken Salad without cooked chicken?
Yes. I will use canned chicken in a pinch, or shred leftover rotisserie chicken. You can also cook thin chicken breasts quickly in a pan with a bit of oil and salt and then shred them once cooled.
Is Avocado Chicken Salad good for meal prep?
It is good for short term meal prep. I prepare the chicken, onion, and tomatoes a day ahead, and add the avocado and lime just before eating. This keeps the salad bright and avoids soggy texture.
Print
Avocado Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and creamy avocado chicken salad that’s quick to prepare, perfect for a light meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Add the shredded chicken to the large bowl.
- Add the diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- Squeeze the lime juice evenly over the bowl.
- Season with salt and pepper to taste.
- Gently toss the salad to mix the ingredients without mashing the avocado.
- Taste and add more lime or salt if you want more brightness.
- Chill for 10 minutes if you like it cold, or serve right away at room temperature.
Notes
Use ripe avocado for the best texture and flavor. Adjust lime and salt gradually to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: avocado, chicken salad, quick meal, healthy salad, easy recipes, light lunch