Chicken and Avocado Salad

5 from 1 vote

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Chunky and creamy and satisfying. This, like pretty much all salads, is a super flexible recipe.

Chicken and Avocado Salad
Chicken and Avocado Salad

Isn’t it a wonderful thing to be reminded that simpler is better? Especially in the kitchen? Especially during the hotter months in the kitchen when even those of us who love do cook, kind of can’t take the heat any more?

Cooked Chicken in Salads– Rotisserie or Homemade

Don’t worry if you aren’t in the mood to make your own chicken for this salad. A rotisserie chicken is perfect, or perhaps you have some leftover cooked chicken breasts. Just shred or cube up two cups and you are good to go. Try Slow Cooker Shredded Chicken!

Slicing chicken into cubes

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.

How to Cut Avocados

Read More: How to Cut Avocados and How to Prepare Avocados.

Chunky and creamy and satisfying. This, like pretty much all salads, is a super flexible recipe.

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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, from a different kind of citrus juice to some other seasonal vegetables, by golly toss them in.

Chicken and Avocado Salad

You can subtitute in:

  • Lime juice for lemon juice
  • Chopped red or yellow onion for the scallions
  • Shrimp for the chicken
  • Creamy Avocado Dressing for the vinaigrette

You can add in:

  • ½ cup cooked corn kernels
  • ½ cup drained and rinsed black beans
  • 2 tablespoons minced fresh jalapano
Chicken and Avocado Salad

Other Hearty Main Course Chicken Salad Recipes:

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5 from 1 vote

Chicken and Avocado Salad

Chunky and creamy and satisfying. This, like pretty much all salads, is a super flexible recipe.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 People
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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 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, lime 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

Don’t worry if you aren’t in the mood to make your own chicken for this salad.  A rotisserie chicken is perfect, or perhaps you have some leftover cooked chicken breasts.  Just shred or cube up two cups and you are good to go.

Nutrition

Calories: 273kcal, Carbohydrates: 7g, Protein: 19g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 53mg, Sodium: 61mg, Potassium: 518mg, Fiber: 4g, Sugar: 2g, Vitamin A: 914IU, Vitamin C: 37mg, Calcium: 23mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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