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Avocado Chicken Salad

A creamy and nutritious salad made with tender chicken, ripe avocados, and crunchy veggies, perfect for a healthy lunch or dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken breast Can use leftover rotisserie chicken.
  • 2 ripe avocados diced Ensure they are ripe to avoid browning.
  • 1 cup cherry tomatoes Halved.
  • 1/4 cup red onion Finely chopped.
  • 1/4 cup fresh cilantro Chopped.
  • 1 unit juice of lime Can substitute with lemon.
  • Salt and pepper to taste
Optional Add-ins
  • Diced cucumber For extra crunch.
  • Corn kernels For extra sweetness.
  • Black beans For added protein.
Health-conscious Substitutions
  • Greek yogurt Use in place of mayonnaise.
  • Lime zest For an extra fresh kick.

Method
 

Preparation
  1. Shred the cooked chicken breast using a fork or a stand mixer.
  2. Dice the avocados, halve the cherry tomatoes, and finely chop the red onion and cilantro.
  3. Squeeze lime juice over diced avocados to prevent browning.
Mixing
  1. In a large mixing bowl, combine the shredded chicken, diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.
  2. Gently fold the ingredients together to keep the avocado intact.
Dressing
  1. Squeeze lime juice over the salad, adding salt and pepper to taste.
  2. Toss gently until everything is well combined.
Serving
  1. Serve in your favorite bowl or plate and enjoy immediately.

Notes

For meal prep, keep chicken and veggies separated until assembly to avoid browning. Store leftovers in an airtight container for up to 2 days.