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 (poached, grilled, roasted, baked, air fried, whatever!). Just shred or cube up two cups, and you are good to go. Also, remember this recipe when you have leftover Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken!

This salad is the very definition of simplicity, and 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 to cook kind of can’t take the heat anymore?

Chicken and Avocado Salad recipe: Tender chunks of chicken breast, creamy cubes of avocado, juicy tomatoes and a vibrant dressing. This, like pretty much all salads, is a super flexible recipe.

Chicken and Avocado Salad 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.
• 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 go so well with the creamy avocado.

How to Make Chicken and Avocado Salad

1. Cut the salad ingredients: Cube the chicken and avocado, and slice the tomatoes in half.

2. Make the dressing: Combine the olive oil, lemon juice, scallions, bell pepper, and cilantro in a large bowl.
3. Toss: Add in the chicken, avocado, and tomatoes and toss. 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.

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. 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

Grilled Corn Salad

How to Grill Potatoes

White Bean Salad

More Hearty Chicken Salad Recipes

• Chicken Caesar Pasta Salad
• Chopped Salad with Chicken, Tomatoes, and Lemon Thyme Dressing
• Indonesian Chicken Salad