Pin it I was standing in my kitchen on a Wednesday afternoon, staring at leftover rotisserie chicken and two avocados that were perfectly ripe, maybe an hour away from being too ripe. I had no plan for dinner, just a hunch that something fresh and bright would taste better than reheating yesterday's pasta. I grabbed a lime from the fruit bowl, some cilantro wilting slightly in the fridge, and decided to trust my instincts. What came together in that bowl surprised me: creamy, tangy, satisfying in a way that didn't feel heavy. It became my go-to whenever I needed something quick that still felt like I'd actually cooked.
The first time I brought this to a picnic, my friend Sarah ate two servings and asked if I'd made it from some fancy meal prep service. I told her it was just chicken and avocado, and she looked at me like I was holding back secrets. There weren't any secrets, just good timing with the avocados and enough lime to make everything sing. That day, I realized some of the best dishes don't need complexity, they just need balance. She still texts me every few months asking if I remember that salad.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but any leftover cooked chicken works beautifully and saves you from turning on the stove.
- Ripe avocados, diced: They should yield gently when you press them, not mushy but definitely not hard, because they're the creamy backbone of this whole salad.
- Red onion, finely chopped: A little sharpness cuts through the richness, but if raw onion isn't your thing, soak it in cold water for five minutes first.
- Cherry tomatoes, halved: They add pops of sweetness and juice, and they're less watery than regular tomatoes, which keeps the salad from getting soggy.
- Cucumber, diced: The crunch is essential, and it brings a cool, refreshing contrast to the creamy avocado.
- Fresh cilantro and parsley, chopped: These herbs make everything taste brighter and more alive, and using both gives you layers of flavor instead of one note.
- Salt and black pepper: Don't skip the seasoning, even just a pinch wakes up every ingredient.
- Fresh lime juice: This is what ties it all together, the acidity balances the avocado and makes each bite feel vibrant.
- Extra-virgin olive oil: Just enough to make the dressing silky and help the lime cling to everything.
Instructions
- Combine the base:
- Toss the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber into a large bowl, letting everything tumble together loosely. You'll notice the colors alone start to look appetizing, which is half the fun.
- Add the herbs:
- Scatter the chopped cilantro and parsley over the top, and take a second to appreciate how fresh it smells before you even mix it. This is the moment the salad starts to feel like something special.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it's smooth and slightly emulsified. Taste it, if it's too sharp, add a tiny drizzle more oil.
- Dress and toss:
- Pour the dressing over the salad and use a light hand to toss everything together, folding gently so the avocado stays in chunks instead of turning into mush. You want every bite to have a little bit of everything, but still look intentional.
- Serve or chill:
- You can eat it right away while it's room temperature and the flavors are bright, or refrigerate it for up to an hour if you prefer it cold and firmer. Just don't let it sit much longer or the avocado will start to brown.
Pin it One evening, I made this for myself after a long day and ate it on the couch with a fork straight from the bowl, no plate, no pretense. It tasted exactly like relief. Sometimes food doesn't need to be fancy or photographed or served to anyone else. Sometimes it just needs to make you feel good, and this salad does that every single time.
How to Pick the Perfect Avocados
I used to squeeze avocados at the store until a produce guy told me I was bruising them, and now I gently press near the stem instead. If it yields just a little, it's ready to use today. If it's rock hard, give it two or three days on the counter. I've learned to buy a mix, some ready now, some for later in the week, because nothing is sadder than needing an avocado and having none that are ripe.
Serving Suggestions That Actually Work
I've eaten this salad in more ways than I can count: scooped into butter lettuce cups for a low-carb lunch, piled on toasted sourdough for something more filling, or stuffed into a whole-wheat pita when I'm eating on the go. Once I even served it over mixed greens with extra lime wedges, and it felt like a composed salad at a cafe. The beauty is that it's flexible enough to fit whatever situation you're in, and it always tastes intentional.
Make It Your Own
After making this dozens of times, I've learned where you can improvise without losing what makes it great. Swap the cilantro for fresh dill if you're in that camp of people who think cilantro tastes like soap, or use basil if you want something sweeter and more aromatic. A pinch of chili flakes or a diced jalapeño adds a kick that plays beautifully with the lime. Sometimes I toss in a handful of corn or black beans to make it heartier, and it still feels light.
- Add a spoonful of Greek yogurt to the dressing if you want it tangier and creamier.
- Use grilled chicken instead of rotisserie for a slightly smoky flavor.
- Throw in some crumbled feta or goat cheese if you're not avoiding dairy.
Pin it This salad has earned a permanent spot in my weekly rotation, not because it's trendy or impressive, but because it's honest and satisfying. I hope it becomes one of those recipes you make without thinking, the kind that feels easy and right every single time.
Recipe FAQ
- → Can I prepare this salad in advance?
Yes, you can prep the vegetables and chicken ahead of time. However, add the avocado and dressing just before serving to prevent browning and maintain the creamy texture. The assembled salad keeps well refrigerated for up to 1 hour.
- → What's the best way to keep avocado from browning?
Toss the diced avocado with the lime juice immediately after cutting. The citric acid prevents oxidation and browning while adding flavor to the salad.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken is a great time-saver and adds delicious flavor. Simply shred or dice it and use about 2 cups. Check seasoning as store-bought versions may be saltier.
- → What are good substitutions for the herbs?
Fresh basil, dill, or mint work wonderfully as alternatives to cilantro and parsley. You can also combine herbs or use what you have on hand for a personalized twist.
- → Is this salad suitable for meal prep?
Yes, it's meal-prep friendly. Store the dressed salad components separately and combine just before eating. Keep dressing in a sealed container and avocado separate to maintain freshness for up to 24 hours.
- → How can I make this salad more filling?
Serve it on whole-grain toast, in lettuce cups, or over mixed greens for added substance. Adding quinoa or chickpeas also increases protein and fiber content.