Go Back
Avocado chicken salad

Avocado Chicken Salad Recipe

A colorful and fresh avocado chicken salad tossed in a simple lime and cumin dressing. No mayo, no cooking required, ready in 15 minutes.
Print Recipe Save This Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Salad
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced - rotisserie chicken works great
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 cup fresh cilantro roughly chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for dressing
  • 1 lime freshly juiced, for dressing
  • 1/2 tsp cumin for dressing

Equipment

  • Large mixing bowl
  • Small bowl
  • whisk
  • Sharp knife and cutting board
  • Spatula

Method
 

  1. Gather all ingredients and make sure cooked chicken is fully cooled before starting.
  2. Dice the cooked chicken breast into bite-sized pieces.
  3. Dice the avocados and cucumber into similar-sized chunks and halve the cherry tomatoes. Squeeze a small amount of lime juice over the cut avocado right away to slow browning.
  4. Roughly chop the fresh cilantro.
  5. In a large bowl, combine the chicken, avocado, cherry tomatoes, cucumber, and cilantro. Sprinkle in the garlic powder, salt, and black pepper. Fold gently with a spatula to keep avocado pieces intact.
  6. In a small bowl, whisk together the olive oil, fresh lime juice, and cumin until fully combined. Taste and adjust lime as needed.
  7. Drizzle the dressing over the salad and fold once more to coat everything evenly.
  8. Serve immediately in bowls for the best texture and flavor.

Notes

Best eaten fresh on the day of making. Do not freeze. Store leftover components separately and assemble fresh. Press plastic wrap onto salad surface to minimize avocado browning when refrigerating.
QR Code linking back to recipe