Save to Pinterest I was standing in my kitchen on a Tuesday afternoon, staring at leftover chicken and a bag of avocados that were perfectly ripe. I didn't want anything heavy, just something clean and bright that wouldn't leave me sluggish. That's when I threw together this salad, squeezing lime over everything and tossing in whatever herbs I had. It became my go-to whenever I needed something that felt light but still kept me full.
The first time I made this for friends, I served it in crisp lettuce cups on a warm Saturday. Everyone kept going back for more, scraping the bowl clean and asking why it tasted so fresh. I think it was the lime and the herbs, but mostly it was because everything was just ripe and ready at the same time. One friend said it reminded her of summer, even though it was barely spring.
Ingredients
- Cooked chicken breast, shredded or diced: I usually poach mine with a bay leaf and some salt, but rotisserie chicken works beautifully and saves you 15 minutes.
- Ripe avocados, diced: They should give slightly when you press them, not rock hard or mushy, timing this right makes all the difference.
- Red onion, finely chopped: The sharpness cuts through the richness, but if raw onion is too strong for you, soak it in cold water for five minutes first.
- Cherry tomatoes, halved: I like the sweetness they bring, and they don't make the salad watery like larger tomatoes can.
- Cucumber, diced: Adds crunch and a clean, cool bite that balances the creaminess.
- Fresh cilantro and parsley, chopped: These two together give it that fresh, garden taste, but you can swap in dill or basil if that's what you have.
- Salt and black pepper: Don't skip the seasoning, it wakes everything up.
- Fresh lime juice: Brightens the whole dish and keeps the avocado from browning too quickly.
- Extra-virgin olive oil: Just enough to make the lime juice cling to everything without feeling greasy.
Instructions
- Combine the base ingredients:
- In a large bowl, toss together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a gentle hand so the avocado stays in chunks and doesn't turn to mush.
- Add the herbs:
- Sprinkle in the cilantro and parsley, distributing them evenly so every bite gets a little green freshness.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies slightly. Taste it, it should be tangy and well seasoned.
- Dress the salad:
- Pour the dressing over the salad and toss gently with a spoon or your hands, being careful not to break up the avocado. Everything should be lightly coated, not drenched.
- Serve or chill:
- You can serve it right away while everything is still at room temperature, or cover and chill it for up to an hour if you prefer it cold and slightly firmer.
Save to Pinterest I remember packing this in a container for a picnic once, and by the time we sat down under the trees, it had chilled perfectly in the cooler. We ate it with our hands, scooping it onto crackers and laughing about how fancy it felt for something so simple. It's one of those meals that makes you feel good while you're eating it and even better after.
Serving Suggestions
This salad is incredibly versatile and doesn't need much to feel complete. I love spooning it into butter lettuce cups for a light, handheld option, or piling it onto toasted sourdough for something more substantial. Sometimes I'll serve it over a bed of greens with a few tortilla chips on the side for crunch. It's also great stuffed into a wrap or eaten straight from the bowl with a fork.
Flavor Variations
Once you get the base down, you can play with it endlessly. A pinch of chili flakes or some diced jalapeño adds a nice kick if you want heat. I've swapped the lime for lemon when that's all I had, and it still tasted bright and fresh. Sometimes I'll throw in a handful of diced mango for sweetness, or crumbled feta if I'm not keeping it dairy free. Fresh dill instead of cilantro gives it an herby, almost Mediterranean vibe.
Storage and Meal Prep
This salad is best eaten the day you make it, but you can prep the components separately if you're planning ahead. Cook and shop the chicken, chop the vegetables, and store everything in the fridge in separate containers. When you're ready to eat, dice the avocado fresh, toss everything together, and dress it right before serving.
- Leftovers will keep for about 24 hours, but the avocado will darken and the texture will soften.
- Press plastic wrap directly onto the surface of leftover salad to minimize browning.
- If you're taking this to work, pack the dressing separately and toss it together at lunchtime.
Save to Pinterest This salad has saved me on busy days more times than I can count. It's proof that simple ingredients, when they're fresh and treated right, don't need much to shine.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Keep the dressing separate and add it when ready to eat to prevent the avocado from browning and maintain the salad's texture.
- → How do I keep avocado from browning?
Toss the avocado with lime juice immediately after dicing, as the acid prevents oxidation. Assemble the salad close to serving time and store any leftovers in an airtight container for up to 24 hours.
- → Can I use store-bought rotisserie chicken?
Absolutely. Store-bought cooked chicken saves time and works beautifully. Just shred or dice it and mix with other ingredients. Check allergen labels if you have concerns about additives.
- → What are good substitutions for the herbs?
Fresh dill or basil make excellent alternatives to cilantro and parsley. You can also use mint for a refreshing twist. Adjust quantities based on personal preference for herb intensity.
- → Is this salad suitable for meal prep?
It works best when assembled fresh, but you can prep ingredients in advance. Store chicken, vegetables, and dressing separately in containers for up to 3 days, then combine when ready to eat.
- → How can I make this more filling?
Serve it on a bed of greens, in crispy lettuce cups, or on whole-grain toast. Adding nuts like almonds or walnuts provides extra crunch and protein for a more substantial meal.
