10-Minute Dreamy Avocado and Chicken Salad Recipe

You know those days when you need something fresh, filling, and fast? That’s exactly why I make this avocado and chicken salad on repeat. It’s my go-to lunch when I’m craving something creamy but still light—packed with protein from the chicken and all those good fats from ripe avocado. I first threw this together one summer when I had leftover grilled chicken and a perfectly ripe avocado begging to be used. Now it’s a staple in my kitchen because it comes together in minutes, tastes incredible, and keeps me full for hours. Trust me, once you try this combo of creamy avocado with juicy chicken and that zing of lime, you’ll be hooked too.

Why You’ll Love This Avocado and Chicken Salad

This salad checks all the boxes—here’s why it’s always in my rotation:

• Speed: Throw it together in 10 minutes flat (perfect for those “I’m starving NOW” moments)
• No-cook magic: Uses pre-cooked chicken—hello, leftovers or rotisserie shortcuts!
• Protein punch: Keeps you full for hours thanks to the chicken and avocado combo
• Bright flavors: That lime-cilantro kick makes it taste way fancier than the effort required
• Versatile: Eat it straight, stuff it in wraps, or scoop it with chips—it’s always a win

Seriously, it’s the lazy cook’s gourmet meal.

Ingredients for Avocado and Chicken Salad

Here’s everything you’ll need to make this dreamy salad – trust me, every ingredient plays a special role:

• 2 cups cooked chicken breast, shredded (I use leftovers or grab a rotisserie chicken when I’m lazy)
• 1 ripe avocado, diced (wait until it gives slightly when pressed – that’s perfection)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you want milder flavor)
• 1/2 cup cherry tomatoes, halved (the pop of color makes me happy)
• 1/4 cup cilantro, chopped (or parsley if you’re one of those cilantro-haters)
• 1 tbsp lime juice (fresh squeezed makes all the difference)
• 1 tbsp olive oil (the good stuff you’d drizzle on bread)
• Salt and pepper to taste (don’t be shy with the seasoning!)

See? Nothing fancy – just fresh, simple ingredients that sing together.

How to Make Avocado and Chicken Salad

Okay, here’s the fun part – let’s turn these simple ingredients into something magical. I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Follow these steps:

1. Start with your base: Grab a big mixing bowl – I mean bigger than you think you’ll need. Toss in your shredded chicken, diced avocado, red onion, cherry tomatoes, and cilantro. The colors alone will make you happy!
2. Dress it up: Drizzle that glorious lime juice and olive oil over everything. This is where the magic happens – the lime keeps the avocado bright and adds that zippy freshness.
3. The gentle touch: Now here’s my secret – use your hands or a big silicone spatula to gently toss everything together. You want everything coated without smashing that beautiful avocado into guacamole.
4. Season to shine: Sprinkle with salt and pepper, taste, then adjust. I always add more lime juice than I think I need – that tang makes it sing!
5. Serve it proud: Eat it immediately while everything’s fresh and vibrant, or chill for up to 2 hours if you can wait that long (I never can).

See? Five simple steps to salad heaven. Now try not to eat the whole bowl in one sitting – I dare you.

Tips for the Best Avocado and Chicken Salad

After making this salad more times than I can count, here are my hard-earned secrets for perfection:

• Chicken matters: Freshly cooked chicken has the best texture – leftover grilled or roasted works wonders
• Avocado timing: Dice it right before mixing to prevent that sad gray color
• Taste as you go: That lime juice? Start with 1 tbsp, then add more until your tastebuds dance
• Salt smart: Season in layers – a pinch when mixing, then finish with flaky salt on top
• Brown-proofing: Press plastic wrap directly on the salad if storing – keeps air out and avocado happy

Follow these, and you’ll never have a dull (or mushy) bite!

Variations for Avocado and Chicken Salad

One of my favorite things about this salad is how easily you can mix it up! Here are some tasty twists I’ve tried:

• Herb swap: Use parsley instead of cilantro if you’re in the “cilantro tastes like soap” camp
• Extra crunch: Toss in some diced cucumber or bell peppers for texture
• Southwest style: Add black beans, corn, and a pinch of cumin for a fiesta vibe
• Creamy dream: Stir in a spoonful of Greek yogurt for extra richness

The possibilities are endless – make it your own!

Serving Suggestions for Avocado and Chicken Salad

This salad is crazy versatile – here’s how I love to serve it:

• On the go: Stuff it into whole wheat pitas or tortilla wraps for the ultimate portable lunch
• Low-carb style: Scoop it up with crisp romaine leaves or butter lettuce cups
• Crunch factor: Serve with tortilla chips for that perfect creamy-crunchy combo
• Simple elegance: Just pile it high on toasted sourdough – instant gourmet open-face sandwich

Honestly? I’ve been known to eat it straight from the bowl with a fork too – no judgment!

Storing and Reheating Avocado and Chicken Salad

Here’s the truth – this salad is best eaten fresh, but if you must store it, here’s how:

• Refrigerate: Press plastic wrap directly on the surface and eat within 2 hours (avocado waits for no one!)
• Brown fix: A quick drizzle of extra lime juice helps slow the browning
• No reheating: Seriously, don’t – warm avocado is just sad

My advice? Make just what you’ll eat – it’s so quick to whip up fresh!

Avocado and Chicken Salad Nutrition Information

Here’s the scoop on what’s fueling your body with each delicious bite (per serving):

• 350 calories – surprisingly light for how filling it is!
• 22g fat (mostly the good kind from avocado and olive oil)
• 28g protein – thanks to that generous chicken portion
• 12g carbs with 7g fiber – keeping things balanced

Now, full disclosure – these numbers can wiggle a bit depending on your avocado size or chicken amount. But whether you’re counting macros or just eating what tastes good, this salad’s got you covered!

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is my secret weapon when I’m short on time. Just shred the breast meat (about 2 cups) and you’re golden. The seasoning on store-bought rotisserie actually adds extra flavor – win!

How do I prevent the avocado from browning?
Two tricks: 1) Add the avocado last and gently fold it in right before serving, and 2) That lime juice isn’t just for flavor – it’s nature’s anti-browning magic! If storing, press plastic wrap directly on the salad’s surface.

Can I make this ahead?
Honestly? It’s best fresh. But if you must prep, mix everything except the avocado, then add it when ready to eat. The flavors actually get better as they mingle for an hour or two!

Cilantro substitute?
No worries if you’re team “soapy-taste”! Flat-leaf parsley works great, or try fresh basil for a different twist. The salad police won’t come knocking – promise.

Try This Avocado and Chicken Salad Today!

There you have it – my absolute favorite quick-fix meal that never lets me down. I can’t wait for you to experience that first bite where the creamy avocado meets the juicy chicken, all brightened up with lime and cilantro. It’s one of those recipes that feels like cheating – how can something so simple taste this good?

Now it’s your turn! Whip up a batch and let me know how it goes. Did you add your own twist? Find a new favorite way to serve it? Tag me on social or leave a comment – I love seeing your kitchen adventures. Trust me, once you try this avocado and chicken salad, you’ll be making it on repeat just like I do. Happy mixing!

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