Save There was a Wednesday afternoon when I had leftover chicken and two avocados that were just hours away from being too ripe. I tossed them together with whatever I had in the crisper drawer, squeezed a lime over the top, and what came out of that bowl surprised me. It was creamy without mayo, bright without being sharp, and filling in a way that didnt weigh me down. I ate it straight from the bowl standing at the counter, and by the time my roommate got home, I was already making a second batch.
I made this for a picnic once, packed it in a wide jar with ice packs tucked around it, and watched people go back for seconds even though there were six other dishes on the blanket. Someone asked if I had added sour cream, but it was just the avocado doing its quiet magic. That day I learned that simplicity, when done right, is what people remember.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but leftover grilled or poached chicken works beautifully too.
- Ripe avocados, diced: They should yield slightly to pressure but not feel mushy, and dicing them instead of mashing keeps the salad textured.
- Red onion, finely chopped: The sharpness mellows when tossed with lime juice, adding just enough bite without overpowering.
- Cherry tomatoes, halved: Their sweetness balances the lime, and they add little bursts of juice throughout.
- Cucumber, diced: This brings crunch and freshness, and I like to leave the skin on for color.
- Fresh cilantro and parsley, chopped: Cilantro gives it that bright, zippy flavor, while parsley keeps it grounded and green.
- Salt and black pepper: Just enough to let everything else shine without shouting.
- Fresh lime juice: This is the backbone of the dressing, so use a real lime, not the bottled stuff.
- Extra-virgin olive oil: It rounds out the lime and helps everything cling together without feeling oily.
Instructions
- Combine the base ingredients:
- In a large bowl, add the chicken, avocado, red onion, cherry tomatoes, and cucumber. Use your hands or a spoon to gently mix them so the avocado stays in chunks.
- Add the herbs:
- Toss in the cilantro and parsley, stirring just enough to distribute them evenly. The herbs should look like confetti scattered through the bowl.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until it looks slightly cloudy and emulsified. Taste it, it should be tangy and just a little sharp.
- Dress the salad:
- Pour the dressing over the salad and use a spoon to fold everything together gently, lifting from the bottom so the avocado doesnt turn to mush. Stop as soon as its coated.
- Serve or chill:
- You can eat it right away, or cover it and let it sit in the fridge for up to an hour. The flavors deepen as they sit, and the lime keeps the avocado from browning too fast.
Pin it One summer I brought this to a potluck and someone asked for the recipe, then paused and said, wait, theres no mayo in this? It became a running joke, but it also made me realize how much we assume richness has to come from dairy or eggs. Sometimes it just comes from a perfectly ripe avocado and a little citrus.
How to Customize It
This salad is flexible enough to take whatever direction you want. Add a pinch of chili flakes or diced jalapeño if you like heat, or swap the cilantro for fresh dill or basil if cilantro tastes like soap to you. I have also stirred in a handful of corn kernels or black beans to make it heartier, and it worked every time.
Serving Suggestions
I have eaten this straight from the bowl with a fork, but it also shines when spooned into butter lettuce cups or piled onto toasted sourdough. If you want to stretch it further, serve it over mixed greens or alongside tortilla chips. It turns into something between a salad and a dip, and no one complains.
Storage and Leftovers
This salad is best the day you make it, but if you have leftovers, press plastic wrap directly onto the surface to keep air out and store it in the fridge. The avocado will darken a little, but the lime juice slows it down. Eat it within 24 hours, and give it a quick stir before serving.
- If youre meal prepping, keep the dressing separate and toss everything together right before eating.
- You can prep the chicken, veggies, and herbs the night before and store them in separate containers.
- Dont cut the avocado until youre ready to assemble, it browns too quickly even with lime juice.
Pin it This is the kind of recipe that doesnt ask much of you but gives back more than you expect. Make it once, and it will become the thing you reach for when you want something light, quick, and satisfying all at once.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
Yes, you can prepare the salad up to 1 hour in advance and chill it. For best texture, add the avocado just before serving to prevent browning and maintain its creamy consistency.
- → What cooked chicken works best for this salad?
Use freshly cooked chicken breast, rotisserie chicken, or leftover cooked chicken. Shred or dice it into bite-sized pieces. Store-bought options are convenient, but always check labels for additives if you have allergies.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembly and toss gently with the lime juice dressing immediately. The citric acid helps prevent oxidation. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface.
- → What are some flavor variations I can try?
Add diced jalapeño or chili flakes for heat, substitute cilantro or parsley with fresh dill or basil, or include crispy bacon bits for smokiness. You can also add corn, black beans, or red bell pepper for texture variation.
- → Is this salad suitable for different diets?
This salad is naturally gluten-free and low-carb, making it ideal for various dietary preferences. It's also dairy-free and contains no major allergens. Serve it in lettuce cups for keto-friendly options or on whole-grain toast for added fiber.
- → How long can I store leftovers?
Leftovers keep best for up to 24 hours in an airtight container in the refrigerator. The texture remains optimal during this timeframe. Avoid storing for longer, as avocado and vegetables may become watery or discolored.