Save to Pinterest There was a week last summer when I couldn't stand turning on the oven. The kitchen faced west, and by noon it felt like cooking inside a clay pot. I had leftover chicken in the fridge and two avocados on the counter that were teetering on the edge of perfect. I grabbed a lime, some herbs wilting in a jar of water, and decided to make something that required zero heat. What came together in that bowl became my favorite escape from heavy meals and hot afternoons.
I brought this to a picnic once, tucked into a cooler with ice packs, and watched three people go back for seconds before I even sat down. One friend asked if I used a special dressing, and I had to admit it was just lime juice and olive oil whisked in a bowl. Sometimes the simplest things are the hardest to believe. That day, I learned that a dish doesn't need to be complicated to make people stop and take notice.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken works beautifully here and saves you 15 minutes, just make sure its cooled before tossing so the avocado doesnt get warm and mushy.
- Ripe avocados, diced (2): Look for avocados that yield slightly when you press the stem end, too firm and they wont mix well, too soft and theyll turn to paste.
- Red onion, finely chopped (1/4 cup): The sharpness mellows once its tossed with lime, but if youre sensitive to raw onion, soak the pieces in cold water for five minutes first.
- Cherry tomatoes, halved (1/2 cup): These add little bursts of sweetness and juice, and they hold their shape better than larger tomatoes that can make everything soggy.
- Cucumber, diced (1 small): I like the crunch it adds, and it keeps the salad feeling light and refreshing instead of dense.
- Fresh cilantro, chopped (2 tablespoons): If cilantro tastes like soap to you, swap it for extra parsley or try fresh dill, which gives a completely different but equally bright flavor.
- Fresh parsley, chopped (2 tablespoons): Flat-leaf parsley has more flavor than the curly kind, and it doesn't get stuck in your teeth as easily.
- Salt (1/4 teaspoon): Start with less, you can always add more after tasting, but you cant take it back.
- Black pepper (1/4 teaspoon): Freshly cracked makes a difference here, the flavor is sharper and more aromatic than pre-ground.
- Fresh lime juice (2 tablespoons, about 1 lime): Roll the lime on the counter before cutting to get more juice out, and taste it first because some limes are sweeter than others.
- Extra-virgin olive oil (2 tablespoons): This isnt the place for your cooking olive oil, use something you'd happily dip bread into because you'll taste it clearly.
Instructions
- Combine the base ingredients:
- In a large bowl, add the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a bowl bigger than you think you need so you have room to toss everything without losing pieces over the edge.
- Add the fresh herbs:
- Scatter the chopped cilantro and parsley over the top. The herbs should look like little green confetti, bright and evenly distributed.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks slightly thickened and emulsified. This only takes about 20 seconds of steady whisking.
- Dress and toss the salad:
- Pour the dressing over the salad and use a large spoon or spatula to gently fold everything together. Be careful not to stir too aggressively or the avocado will break down into mush instead of staying in soft, creamy chunks.
- Serve or chill:
- You can serve this immediately while everything is still at room temperature, or cover it and chill for up to an hour if you want it colder and slightly firmer. Any longer than that and the avocado starts to brown despite the lime.
Save to Pinterest One afternoon, my neighbor knocked on the door holding an empty container I'd sent home with her the day before. She said her kids, who usually pick around anything green, had eaten the whole thing without asking what was in it. That moment reminded me that sometimes food wins people over not because it hides what it is, but because it tastes so good they stop caring about the rules they made up for themselves.
Choosing Your Avocados
The difference between a perfect avocado and a disappointing one is about 12 hours. I learned to buy them a day or two before I plan to use them and let them sit on the counter in a paper bag if they need encouragement. When you press gently near the stem, it should give just a little but not feel squishy. If the stem pops off easily and the flesh underneath is green, you're golden. If it's brown, put it back.
Serving Suggestions
I've eaten this salad straight from the bowl with a fork while standing at the counter, but it also shines when you give it a little staging. Spoon it into crisp romaine or butter lettuce cups for a no-carb lunch that feels special. Pile it onto toasted sourdough or whole-grain bread for something more substantial. Once, I served it over a bed of arugula with a handful of toasted pepitas on top, and it turned into a composed salad fancy enough for company.
Make-Ahead and Storage Tips
This salad lives in the sweet spot between fresh and practical. You can prep the chicken, chop the vegetables, and mix the dressing up to a day ahead, storing everything separately in the fridge. When you're ready to eat, dice the avocado and toss it all together so it tastes just-made. Once it's mixed, eat it within 24 hours because the avocado will start to break down and lose its creamy texture. If you need to store leftovers, press plastic wrap directly onto the surface to minimize air exposure and slow down browning.
- Add a pinch of chili flakes or diced jalapeno if you want a little heat that sneaks up on you.
- Swap cilantro for fresh dill or basil when you want a completely different flavor profile that still feels bright.
- Keep a second lime on hand to squeeze over leftovers before serving them the next day.
Save to Pinterest This salad has pulled me through busy weeks, hot days, and moments when I needed something nourishing without the fuss. I hope it does the same for you.
Your Questions Answered
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 1 hour before serving. Chilling actually improves the texture and allows flavors to meld. However, add the dressing just before serving to prevent the avocado from browning and maintain crispness.
- → How do I prevent the avocado from turning brown?
Dice the avocado just before assembly and toss gently with the lime juice dressing immediately. The acidity of the lime prevents oxidation and browning. Store any leftovers in an airtight container with plastic wrap pressed directly onto the surface.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken works wonderfully and adds extra flavor. Use about 2 cups of shredded meat. Just ensure it's cooled before mixing, and be mindful of the sodium content as rotisserie chicken is often more seasoned than plain cooked breast.
- → What are good substitutions for the fresh herbs?
Fresh dill, basil, or mint all complement this salad beautifully. You can also combine herbs for more complexity. For a different profile, try fresh tarragon or chives. Use the same quantity of fresh herbs as called for.
- → How can I make this salad more substantial?
Serve it in crisp lettuce cups for a low-carb option, or layer it on whole-grain toast for extra texture and nutrients. You can also add chickpeas, nuts, or seeds for additional protein and crunch.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Keep ingredients separate until serving—store cooked chicken, vegetables, and dressing in airtight containers. Assemble within 24 hours for best quality. The simple preparation makes it quick to combine when ready to eat.