Chicken and Avocado Salad
on Jul 19, 2020, Updated Jul 30, 2025
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This Chicken and Avocado Salad is the lunch (or light dinner) you’ll want on repeat. Tender chunks of chicken, creamy avocado, a little crunch from cucumbers and scallions, and a lemony Dijon dressing to tie it all together. It’s satisfying but fresh, and it’s the perfect way to use up leftover chicken and feel like you’ve created something altogether new.
When you’re looking for a salad that’s hearty enough to be a full meal but still fresh and bright, this Chicken and Avocado Salad recipe fits the bill perfectly. Tender chunks of chicken breast (leftovers and rotisserie chicken work great!), creamy avocado, crisp cucumber, and a punchy lemon-Dijon dressing come together in this easy, protein-packed salad. It’s fast, flexible, and just what your lunch game needs — plus, most of the components can be made ahead for meal prep.
What's In This Post?
Ingredients
- Extra-virgin olive oil – The base for a super simple dressing.
- Lemon juice – For this salad, a good amount of lemon juice not only adds flavor but will actually prevent the avocado from browning as it sits. Lime juice is a fine substitute.
- Scallions – Use both the white and green parts of the scallion.
- Red bell pepper – Brings some sweetness.
- Cilantro – This is optional to accommodate the cilantro-averse (you can sub in parsley if you prefer).
- Cooked chicken breasts – The chicken can be grilled, made in a crockpot, roasted, air-fried, or poached.
- Avocado – I like to dice the avocado the same size as the chicken for the most balanced bite.
- Cherry or grape tomatoes – These sweet, acidic tomatoes complement the creamy avocado.
How to Make Chicken and Avocado Salad
- Cut the salad ingredients: Cube the chicken and avocado, and slice the tomatoes in half.
- Make the dressing: Combine the olive oil, lemon juice, scallions, bell pepper, and cilantro in a large bowl.
- Toss: Add in the chicken, avocado, and tomatoes and toss.
Kitchen Smarts
The avocado cubes may get a little dinged up as you toss them with the rest of the ingredients, but that’s ok; they will add creaminess to the dressing. Make this shortly before serving, or add the avocado right at the end so it will stay bright green.
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Chicken and Avocado Salad Variations
This, like pretty much all salads, is a super flexible recipe. If you’ve got something leftover in your fridge, such as a different kind of citrus juice or some other seasonal vegetables, by golly, toss them in. You can sub in:
- Lime juice for lemon juice
- Chopped red or yellow onion for the scallions
- Shrimp for the chicken
- Creamy Avocado Dressing for the vinaigrette
Or, add in…
- 1/2 cup cooked corn kernels
- 1/2 cup drained and rinsed black beans
- 2 tablespoons minced fresh jalapeño
What to Serve With Chicken Avocado Salad
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Chicken and Avocado Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ cup thinly sliced scallions
- ½ cup finely diced red bell pepper
- 2 tablespoons roughly chopped fresh cilantro (optional)
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups shredded or diced cooked chicken breasts (about 2 6-ounce boneless, skinless breasts)
- 1 ripe avocado (cut into small cubes)
- ½ cup halved cherry or grape tomatoes
Instructions
- In a large bowl, combine the olive oil, lemon juice, scallions, bell pepper, cilantro (if using). and salt and pepper.
- Add the chicken, avocado, and tomatoes and toss to coat with the dressing. Taste and adjust the seasonings as needed. Transfer to a serving bowl.
Notes
- Lime juice for lemon juice
- Chopped red or yellow onion for the scallions
- Shrimp for the chicken
- Creamy Avocado Dressing for the vinaigrette
- 1/2 cup cooked corn kernels
- 1/2 cup drained and rinsed black beans
- 2 tablespoons minced fresh jalapeño
