Too hot to turn on the oven? This one’s for you.
There is nothing better than a fresh summer meal that requires zero cooking. This Avocado Chicken Salad is the ultimate answer for those busy, sunny days.
Why This Recipe Is a Winner
You will love how creamy this dish feels without using any mayo. Ripe avocados provide healthy fats and a silky texture everyone craves.
It is ready in just 15 minutes. This makes it a perfect fit for busy weeknights or quick meal prep. Your family gets a nutritious meal without the stress.
Simple Method
Making this salad is as easy as it gets. You simply toss your ingredients together in one big bowl. Even beginner cooks can master this in minutes.
Use leftover chicken or a store-bought rotisserie chicken to save time. The lime juice keeps everything bright and green for your table.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry or garden.
- 2 cups cooked chicken breast, shredded
- 2 large ripe avocados, pitted and cubed
- 0.25 cup red onion, finely minced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
Step-by-Step Directions
- Combine the shredded chicken breast and minced red onion in a large stainless steel mixing bowl.
- Add the cubed avocado to the bowl.
- Immediately drizzle the lime juice and olive oil over the avocado to inhibit enzymatic browning.
- Incorporate the salt, black pepper, and garlic powder.
- Add the chopped cilantro to the mixture.
- Using a flexible spatula, gently fold the ingredients together until the avocado slightly breaks down to coat the chicken while maintaining structural integrity of the cubes.
- Transfer to a chilled airtight container and maintain a temperature of 40°F (4°C) until service.
Best Ways to Enjoy It
Serve this chilled for a refreshing crunch. It tastes amazing inside a warm toasted wrap or on top of crisp crackers.
For a low-carb option, scoop it into large lettuce cups. Pack it into small containers for easy weekday lunches at the office.
Keep It Fresh
This salad is best enjoyed the day it is made. Avocado can brown quickly when exposed to air. Keep it in an airtight container in the fridge.
If you have leftovers, press plastic wrap directly onto the surface. This helps keep that vibrant green color. Eat within 24 hours for the best flavor.
Recipe Tips
- Use very ripe avocados for the creamiest texture possible.
- Don’t skip the lime juice as it prevents the avocado from browning.
- Avoid over-mixing so you keep some nice avocado chunks.
- Use rotisserie chicken to make this a no-cook meal.
- For summer picnics, keep the bowl on ice to stay fresh.
- Add a pinch of red pepper flakes for a tiny kick.
Easy Flavor Ideas
- Swap cilantro for fresh dill for a different herbal note.
- Add half a cup of canned corn for a summer crunch.
- Use lemon juice if you run out of fresh limes.
- Stir in some halved cherry tomatoes for extra juiciness.
Common Questions
Can I make this ahead of time?
You can shred the chicken and chop the onions a day early. However, wait to add the avocado until just before serving. This ensures the salad looks and tastes its absolute best.
Will my kids eat this?
Most kids love the mild, creamy flavor of avocado. If they dislike onions, simply mince them very small or leave them out. It is a kid-approved way to get healthy fats into their diet.
I hope this fresh Avocado Chicken Salad becomes your new summer favorite. It is so simple and satisfying for those warm family evenings. Happy cooking!
— Lidia
Avocado Chicken Salad
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 large ripe avocados, pitted and cubed
- 0.25 cup red onion, finely minced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
Instructions
- Combine the shredded chicken breast and minced red onion in a large stainless steel mixing bowl.
- Add the cubed avocado to the bowl.
- Immediately drizzle the lime juice and olive oil over the avocado to inhibit enzymatic browning.
- Incorporate the salt, black pepper, and garlic powder.
- Add the chopped cilantro to the mixture.
- Using a flexible spatula, gently fold the ingredients together until the avocado slightly breaks down to coat the chicken while maintaining structural integrity of the cubes.
- Transfer to a chilled airtight container and maintain a temperature of 40°F (4°C) until service.
