I love meals that are simple and healthy, but what excites me about this salad is the combination of textures and flavors. I’ve always loved fresh and creamy salads, especially ones that feel like a full meal without being heavy. One of my absolute favorites is Chicken Avocado Salad. It’s refreshing, flavorful, and incredibly easy to make. The avocado is buttery and soft, while the chicken is meaty and hearty, and the fresh tomatoes and onions add a subtle crunch. It’s a balance that feels indulgent yet wholesome, and I always find myself going back for seconds.

I have tried so many salads over the years, but this one has a special place in my weekly meal prep. I use ripe avocados that are just soft enough to mash slightly when tossed, juicy cherry tomatoes, and tender, seasoned chicken. Always, I make sure the dressing is fresh, with lime juice and olive oil, because it brings all the flavors together without overwhelming the natural taste of the ingredients.

You can serve this salad as a main course, some as a side dish for grilled meats, also with whole grain bread or tortilla wraps for a portable meal. It’s versatile and pairs wonderfully with other dishes without stealing the spotlight.

Its Perfect For:

• Quick and healthy weekday lunches
• Light dinners that satisfy without heaviness
• Picnics or outdoor gatherings
• Meal prep for the week ahead
• Anyone looking for a protein-rich, vegetarian-friendly option if you swap chicken with beans

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 ripe avocados, peeled, pitted, and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice (freshly squeezed)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• Optional: 1/2 teaspoon chili flakes for a little heat

Kitchen Equipment You’ll Need

• Sharp chef’s knife for chopping vegetables and chicken
• Cutting board
• Large mixing bowl
• Small bowl for dressing
• Whisk or fork to mix the dressing
• Measuring spoons
• Serving platter or individual bowls

How to Make Chicken Avocado Salad

Step 1

Prepare the chicken: If not already cooked, poach or grill your chicken breasts until fully cooked and tender. Allow the chicken to cool slightly before dicing or shredding it into bite-sized pieces.

Step 2

Prep the vegetables: In a large mixing bowl, combine diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Gently toss together to evenly distribute all the ingredients.

Step 3

Make the dressing: In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and black pepper. If you like a touch of spice, add chili flakes at this stage. Adjust the seasoning to your taste.

Step 4

Combine the salad: Add the cooked chicken to the bowl with the avocado mixture. Pour the dressing over the top and gently toss everything together until all ingredients are evenly coated. Take care not to mash the avocado—keep the pieces intact for a fresh, creamy texture.

Step 5

Serve the salad: Transfer the salad to a serving platter or individual bowls. Garnish with extra cilantro or a few lime wedges for added freshness. This salad is perfect as a light lunch, a healthy dinner, or a refreshing side dish for gatherings.

Tips for the Best Chicken Avocado Salad

• Use ripe avocados: Soft but not mushy avocados give a creamy texture that binds the salad without turning it into guacamole.
• Cook chicken properly: Poaching or grilling ensures tender, juicy pieces that don’t dry out when tossed with dressing.
• Prep ahead: Dice vegetables and chicken the night before for a quick assembly the next day.
• Keep avocados fresh: Add lime juice immediately after cutting to prevent browning.
• Mix gently: Toss the salad slowly to keep avocado pieces intact and avoid mushiness.
• Taste before serving: Adjust salt, pepper, and lime for balanced flavors every time.
• Add textures last: Garnish with seeds, nuts, or crunchy vegetables just before serving for maximum freshness.

Optional Ingredients

• Cherry or grape tomatoes for extra sweetness
• Red onion or shallots for mild bite
• Fresh cilantro for bright herb flavor
• Chili flakes or jalapeños for heat
• Roasted corn for a touch of sweetness
• Black beans for additional protein

How to Serve Chicken Avocado Salad

I usually like serving this salad chilled straight from the fridge. The cool temperature keeps the avocado fresh and creamy, and the flavors are brighter and more vibrant. I like arranging it on a large platter for family meals so everyone can help themselves, which makes it feel like a special occasion even on a regular day.

I also love pairing this salad with slices of toasted whole-grain bread or pita. The bread soaks up the dressing just slightly and adds a little crunch, making each bite satisfying. Sometimes, I even serve it with a side of tortilla chips for a fun, casual touch that everyone enjoys.

Finally, I like offering extra lime wedges on the side. Guests or family members can squeeze more juice over their portions to brighten the flavors further. I’ve also served it with a few fresh herbs sprinkled on top, like cilantro or parsley, which adds a pop of color and an extra layer of freshness. It’s simple, beautiful, and always looks inviting on the table.

Is Chicken Avocado Salad Healthy?

Yes! This salad is packed with protein from the chicken and healthy fats from avocado, which help keep you full and satisfied. It’s also loaded with fiber from fresh vegetables, making it light but nutrient-dense.

The dressing is simple and fresh, mostly olive oil and lime juice, without any heavy creams or sugar-laden sauces. This keeps the salad low in calories but high in flavor, perfect for anyone wanting a wholesome meal that supports a balanced diet.

Variations and Substitutions

• Grilled Chicken Version: Swap poached chicken for grilled strips for a smoky flavor. It adds a slightly crispy texture on the edges that pairs beautifully with avocado.
• Turkey Option: Use cooked turkey instead of chicken for a leaner protein. It’s a great way to use leftover turkey from holidays too.
• Vegetarian Version: Skip meat entirely and add chickpeas or black beans for protein. You won’t miss the meat, and it keeps the salad filling.
• Creamy Dressing: Add a dollop of Greek yogurt or avocado mayo to the lime dressing. This creates a creamier texture without being heavy.
• Mediterranean Twist: Add feta cheese, olives, and cucumbers for a Greek-inspired flavor. Lime juice can be swapped for lemon for authenticity.
• Spicy Kick: Include diced jalapeño or sprinkle chili flakes for heat. It makes each bite lively and perfect for those who love a little spice.
• Crunchy Version: Toss in roasted pepitas or almonds. The crunch contrasts nicely with soft avocado and juicy tomatoes.
• Wrap It Up: Use large lettuce leaves or tortillas to turn the salad into a handheld wrap. It’s portable and perfect for lunch on the go.

How to Store, How to Reheat

This salad stores best in an airtight container in the fridge for up to 2 days. Keep avocado pieces separate or sprinkle lime juice over them before storing to prevent browning. The salad can be prepped ahead, but for the freshest taste, mix all ingredients just before serving.

Reheating isn’t necessary for this salad since it’s meant to be eaten cold. If you prefer slightly warm chicken, gently heat the chicken separately in a pan or microwave, then toss it with the fresh avocado and veggies right before serving. Avoid heating the whole salad together, or the avocado will turn mushy.

Frequently Asked Questions About Chicken Avocado Salad

Can I use frozen chicken for this salad?
Yes! Just make sure it’s fully thawed and cooked through before adding it to the salad. I usually poach or grill frozen chicken and then cool it completely. This keeps the chicken tender and prevents any water from affecting the salad’s texture.

How do I keep avocado from browning?
Sprinkle lime or lemon juice over avocado immediately after cutting. Storing it in an airtight container also helps slow browning. If it starts to brown slightly, it’s still safe to eat and can be mixed in so it blends with the salad naturally.

Can I make this salad vegan or vegetarian?
Absolutely! Swap chicken for black beans, chickpeas, or baked tofu for protein. You can also skip any non-vegan dressing ingredients and replace them with olive oil and lime for a fully plant-based version.

Is it okay to use bottled lime juice instead of fresh?
Fresh lime juice always tastes brighter and more vibrant, but bottled juice works if that’s what you have on hand. Just taste the salad before serving and adjust the amount slightly, because bottled lime can be more concentrated or slightly less tangy than fresh juice.

Chicken Avocado Salad Recipe

Recipe by Maria MeyerCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

This Chicken Avocado Salad is simple, flavorful, and endlessly adaptable. Whether you want it as a quick lunch, a light dinner, or a creative meal prep option, it’s always a winner. From creamy avocado to tender chicken and fresh veggies, every bite feels like a balanced, delicious treat.

Ingredients

• 2 cups cooked chicken, shredded or diced

• 2 ripe avocados, peeled, pitted, and diced

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 1/4 cup cilantro, chopped

• 2 tablespoons lime juice (freshly squeezed)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• Salt and black pepper, to taste

• Optional: 1/2 teaspoon chili flakes for a little heat

Directions

• Prepare the chicken: If not already cooked, poach or grill your chicken breasts until fully cooked and tender. Allow the chicken to cool slightly before dicing or shredding it into bite-sized pieces.
• Prep the vegetables: In a large mixing bowl, combine diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Gently toss together to evenly distribute all the ingredients.
• Make the dressing: In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and black pepper. If you like a touch of spice, add chili flakes at this stage. Adjust the seasoning to your taste.
• Combine the salad: Add the cooked chicken to the bowl with the avocado mixture. Pour the dressing over the top and gently toss everything together until all ingredients are evenly coated. Take care not to mash the avocado—keep the pieces intact for a fresh, creamy texture.
• Serve the salad: Transfer the salad to a serving platter or individual bowls. Garnish with extra cilantro or a few lime wedges for added freshness. This salad is perfect as a light lunch, a healthy dinner, or a refreshing side dish for gatherings.