Refreshing 15-Minute Avocado Chicken Salad with Lemon Vinaigrette

My love affair with this avocado chicken salad started on one of those sweltering summer days when turning on the stove felt like a crime. I needed something quick, cool, and packed with flavor—then I remembered the leftover rotisserie chicken in my fridge. A few chops, a quick whisk of lemon vinaigrette, and voilà! Lunch was served. The creamy avocado, tangy dressing, and crisp veggies made it an instant hit. Now, it’s my go-to when I want something refreshing but filling—perfect for busy weekdays or lazy weekends. Trust me, once you try it, you’ll be hooked too.

Why You’ll Love This Avocado Chicken Salad with Lemon Vinaigrette

This isn’t just another salad—it’s a game-changer! Here’s why:

• Quick magic: Throw it together in 15 minutes flat (even faster with pre-cooked chicken!)
• Creamy meets crunchy: Silky avocado hugs crisp veggies, while that lemon vinaigrette zings through every bite
• No sad salads here: Packed with protein to keep you full, but light enough to feel energized
• Flavor bomb: Sweet-tangy dressing makes even weekday lunches feel special
• Endless twists: Toss in corn, swap greens, add nuts—it’s your canvas!

Seriously, this recipe is the culinary equivalent of a cool breeze on a hot day—pure refreshment!

Ingredients for Avocado Chicken Salad with Lemon Vinaigrette

Here’s what you’ll need for this bright, flavorful salad (measurements matter for that perfect balance!):

• 2 cups (280g) cooked chicken, shredded (rotisserie works great)
• 1 ripe avocado, diced (wait until slightly soft to the touch)
• 1 cup (150g) cherry tomatoes, halved (colorful heirlooms are gorgeous here)
• ½ small red onion, thinly sliced (about ¼ cup)
• 2 cups (60g) mixed greens (I love baby spinach + arugula)
• 2 tbsp (30ml) olive oil
• 1 tbsp (15ml) fresh lemon juice (bottled just ain’t the same!)
• 1 tsp (5ml) honey
• Salt and pepper to taste

Ingredient Notes & Substitutions

Flexible swaps for when life happens:

• No honey? Maple syrup or agave work great
• Veggie twists: Try cucumber instead of tomatoes, or add shaved carrots
• Greens swap: Romaine or butter lettuce hold up well too
• Extra protein: Toss in chickpeas or crumbled bacon (trust me!)

How to Make Avocado Chicken Salad with Lemon Vinaigrette

Ready to whip up this refreshing salad? Follow these simple steps—it’s easier than you think! Just remember: gentle hands keep those avocado chunks perfectly intact.

Step 1: Prep the Chicken and Veggies

Grab your biggest mixing bowl—this is where the magic happens! Toss in your shredded chicken (I use two forks to pull apart rotisserie chicken while it’s still slightly warm—so tender!). Add those gorgeous halved cherry tomatoes and whisper-thin red onion slices. Now, the star: dice that avocado into generous chunks (not too small—you want to taste it!). Pro tip: Add the avocado last to prevent smushing when mixing. A few rogue squishes are fine—creamy bits make the dressing cling better!

Step 2: Whisk the Lemon Vinaigrette

In a small bowl, start with the lemon juice and honey. Whisk like you mean it until the honey dissolves—no one wants a sugary surprise in one bite! Slowly drizzle in the olive oil while whisking constantly. This gradual addition makes the dressing emulsify into silky perfection. Taste and adjust: more lemon for zing, more honey if it puckers your cheeks too much. Let it sit for 5 minutes—the flavors mingle and mellow beautifully.

Step 3: Assemble the Salad

Time to bring it all together! Pour about half the dressing over the chicken-veggie mix. Using two large spoons, fold gently—think “tossing a baby salad,” not “stirring concrete.” Add more dressing as needed (you might not use it all). Pile everything over your crisp greens right before serving. Watch-out: Over-mixing turns this into guacamole territory. A few uncoated greens are fine—they’ll catch the drips of extra dressing!

Tips for Perfect Avocado Chicken Salad with Lemon Vinaigrette

Want to take your salad from good to unforgettable? Here are my hard-earned kitchen secrets:

• Cold chicken=firmer texture: Chill cooked chicken first—it holds its shape better when tossed
• Dress greens separately: Toss half the dressing with chicken mix, then drizzle rest over greens to prevent sogginess
• Citrus shield: Squeeze extra lemon juice over avocado immediately after dicing to keep it vibrant green
• Salt wisely: Season in layers—a pinch on tomatoes, another in dressing—for balanced flavor
• Tomato trick: Scoop out seeds if you prefer less juice (I never do—the tangy puddles are the best part!)

Bonus: Letting everything sit 10 minutes before serving lets flavors marry beautifully—just don’t fridge it too long or the avocado sulks!

Serving Suggestions for Avocado Chicken Salad with Lemon Vinaigrette

This salad shines bright on its own, but oh—the possibilities! Here’s how I love to serve it:

• Lunch hero: Pile it high on toasted sourdough or stuff into a whole wheat wrap
• Dinner star: Serve alongside quinoa or roasted sweet potatoes for heartier meals
• Party trick: Spoon onto endive leaves or crispy wonton cups for elegant appetizers
• Picnic perfect: Pack with pita chips for scooping—just add extra napkins!

However you dish it up, that lemony brightness makes everything taste like sunshine.

Storage & Reheating Instructions

Here’s the deal—avocado waits for no one! Store leftovers in separate airtight containers: chicken salad (without greens) for up to 2 days, dressing for 3-4 days. The avocado? Eat it within 24 hours unless you like brown mush (no judgement!). No reheating needed—this salad loves being cold!

Avocado Chicken Salad with Lemon Vinaigrette FAQs

Q1. Can I make this avocado chicken salad ahead?
Absolutely! Prep everything (except avocado and greens) up to 24 hours ahead. Store dressing separately. Add fresh avocado and greens right before serving—that creamy texture and crispness make all the difference. The lemon vinaigrette actually gets better as it sits!

Q2. What’s the best avocado substitute?
If you’re avocado-less, try mashed chickpeas for protein or ripe mango for sweetness. Both give that luscious texture we love. For creaminess without avocado, a dollop of Greek yogurt in the dressing works wonders.

Q3. How do I double the recipe?
Easy peasy! Just multiply all ingredients by two—except go easy on the dressing. Start with 1.5 times the amount, then add more to taste. Use two mixing bowls if your biggest one isn’t salad-tossing size!

Nutritional Information for Avocado Chicken Salad with Lemon Vinaigrette

Here’s the skinny on this nutrient-packed salad (values are per serving and will vary slightly based on your specific ingredients):

• 320 calories – Light but satisfying
• 22g healthy fats – Mostly from avocado and olive oil
• 25g protein – Thanks to that chicken!
• 6g fiber – Keeps you full longer

Remember: These numbers are estimates—your exact counts will depend on avocado size, chicken type, etc. But one thing’s certain: it’s way healthier than takeout!

Share Your Avocado Chicken Salad Creation!

I’d love to see your twist on this recipe! Snap a pic of your masterpiece and tag me on Instagram—nothing makes me happier than seeing how you make it your own. Let’s spread the avocado love together!

Print