The Best Avocado Chicken Salad Ever
This creamy, crunchy avocado chicken salad comes together in under 20 minutes and is packed with fresh vegetables, tender shredded chicken, and a zesty lime-avocado dressing. It is light enough for a summer lunch yet satisfying enough to serve as a complete dinner. Perfect for meal prep, wraps, grain bowls, or eating straight from the bowl.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Fork or potato masher
- Rubber spatula
Ingredients
- 2 cups cooked chicken breast shredded or diced; rotisserie or poached
- 2 large ripe Hass avocados pitted and scooped
- 1 medium English cucumber diced, no need to peel
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped; substitute flat-leaf parsley if preferred
- 2 tablespoons plain Greek yogurt full-fat or 2%
- 3 tablespoons fresh lime juice from about 2 limes
- 1 clove garlic minced
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional, for heat
Instructions
- If using raw chicken breast, poach two boneless skinless breasts in lightly salted water with a bay leaf over medium heat for 15 minutes, or until cooked through and no longer pink. Remove, let rest for 5 minutes, then shred or dice into bite-sized pieces. If using rotisserie chicken, simply shred or dice 2 cups and set aside.
- Scoop the avocado flesh into a large mixing bowl. Add the lime juice, Greek yogurt, minced garlic, salt, black pepper, and red pepper flakes if using. Mash with a fork until mostly smooth with a few rustic chunks remaining. Adding the lime juice immediately prevents browning.
- Add the shredded chicken, diced cucumber, halved cherry tomatoes, red onion, and cilantro to the bowl with the avocado mixture.
- Using a rubber spatula, gently fold all the ingredients together until evenly coated. Use light, slow strokes to keep the avocado creamy and the vegetables intact. Avoid over-mixing, which will turn the salad into a mash.
- Taste the salad and adjust seasoning as needed. Add more lime juice for brightness, more salt to enhance flavor, or more red pepper flakes for heat.
- Serve immediately in lettuce wraps, in a whole wheat tortilla, over a grain bowl, stuffed in an avocado shell, or with tortilla chips. If not serving right away, press a sheet of plastic wrap directly onto the surface of the salad and refrigerate for up to 1 day.
Notes
For the creamiest result, use avocados at peak ripeness. They should be dark in color and yield gently under light thumb pressure. Always add lime juice to the avocado first before adding other ingredients to slow oxidation. For meal prep, store the avocado dressing and chopped vegetables separately and combine just before eating. This salad does not freeze well. Leftovers should be consumed within 24 hours for best texture and color.