Avocado Chicken Salad (Print version)

Shredded chicken with creamy avocado, tomatoes, cucumber and lime-olive oil dressing for a light, protein-packed lunch.

# What goes in:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)

→ Vegetables & Fruits

02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1 small cucumber, diced
06 - 1/4 cup chopped fresh cilantro

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lime juice
09 - 1 clove garlic, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Optional Add-ins

12 - 1/4 cup feta cheese, crumbled
13 - 1/4 cup sliced almonds

# Cooking steps:

01 - Dice the avocados, halve the cherry tomatoes, finely chop the red onion, dice the cucumber, and chop the cilantro. Shred or dice the cooked chicken breast.
02 - In a large mixing bowl, combine the shredded chicken, diced avocados, halved cherry tomatoes, chopped red onion, diced cucumber, and cilantro.
03 - In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and ground black pepper until well blended.
04 - Pour the dressing over the salad ingredients and gently toss until everything is evenly coated, being careful not to mash the avocado.
05 - Sprinkle crumbled feta cheese and sliced almonds over the top if using, and toss lightly to incorporate.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours before serving for a chilled version.

# Tips from flavorandfeast:

01 -
  • The creaminess of avocado replaces the need for heavy mayonnaise, making every bite rich without weighing you down.
  • It assembles in minutes with whatever cooked chicken you have on hand, which means dinner practically makes itself on busy weeknights.
02 -
  • Avocado browns quickly once exposed to air, so press a sheet of plastic wrap directly against the surface if you need to store leftovers and plan to eat them within one day.
  • The lime juice helps slow browning, but this salad is genuinely best eaten the same day it is made for peak color and texture.
03 -
  • Dice the avocado last, right before assembling, so it spends the least amount of time exposed to air and stays vivid green.
  • If your avocados are slightly underripe, let them sit in a paper bag on the counter overnight and they will be perfect by morning.

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