Save to Pinterest My neighbor handed me a container of this salad through the fence one July afternoon, and I ate it standing in the kitchen with the fridge door open. The lime and cilantro hit first, then the cool creaminess of avocado against tender chicken. I texted her for the recipe before I even finished the bowl. Now it's my go-to whenever I need something that feels indulgent but leaves me energized instead of heavy.
I made this for a friend who was recovering from surgery and didn't have much appetite. She ate half the bowl in one sitting, then asked if I could bring more the next day. Something about the freshness and the way the lime wakes everything up made it easier to eat than anything heavy or rich. It became my unofficial care package meal after that.
Ingredients
- Cooked chicken breast: I use rotisserie chicken most of the time because it's already seasoned and saves fifteen minutes, but leftover grilled chicken works beautifully too.
- Ripe avocados: They should yield slightly when you press the skin, not rock hard or mushy; I learned to buy them two days ahead and let them sit on the counter.
- Red onion: Finely chopped is key so you get little bursts of sharpness without overpowering bites, and rinsing it under cold water for ten seconds mellows the bite even more.
- Cherry tomatoes: Halved tomatoes add sweetness and color, and they don't make the salad watery like larger tomatoes sometimes do.
- Cucumber: I use English cucumber when I can because the seeds are smaller and the skin is thinner, but any cucumber works if you scoop out the seeds first.
- Fresh cilantro and parsley: The cilantro brings that bright, citrusy note, and the parsley balances it with something green and grassy; if cilantro tastes like soap to you, just double the parsley.
- Fresh lime juice: Bottled lime juice doesn't come close to the brightness of a fresh squeezed lime, and one lime usually gives you exactly what you need.
- Extra-virgin olive oil: It adds richness without making the salad greasy, and a fruity olive oil makes the whole thing taste more vibrant.
- Salt and black pepper: I always add a little more salt than I think I need because the avocado and chicken soak it up.
Instructions
- Combine the base:
- Toss the chicken, avocado, red onion, tomatoes, and cucumber into a large bowl, spreading everything out so you can see all the colors. Handle the avocado gently so it stays in chunks instead of turning into mush.
- Add the herbs:
- Sprinkle the cilantro and parsley over the top and give it a quick toss. The herbs should coat everything lightly without clumping in one spot.
- Make the dressing:
- Whisk the lime juice, olive oil, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it and adjust the salt or lime if it needs more punch.
- Dress and toss:
- Drizzle the dressing over the salad and use a spoon to fold everything together, lifting from the bottom so the dressing reaches every piece. Stop as soon as it's coated; over-mixing will break down the avocado.
- Serve or chill:
- Eat it right away if you like it at room temperature, or cover and refrigerate for up to an hour if you want it cold and firmer. Any longer and the avocado starts to brown despite the lime.
Save to Pinterest I brought this to a potluck once and watched someone who claimed to hate salads go back for seconds. She said it didn't taste like diet food, and I realized that's exactly why I love it: it's healthy without trying to convince you of anything. It just tastes good.
How to Store and Serve It
This salad is best eaten fresh, but if you need to prep ahead, keep the dressing separate and toss everything right before serving. I store leftovers in an airtight container with plastic wrap pressed directly onto the surface to keep out air, and even then I try to finish it within a day. The lime helps, but avocado will eventually oxidize. For serving, I like spooning it into butter lettuce cups or piling it onto toasted sourdough rubbed with garlic.
Ways to Change It Up
Sometimes I add a handful of corn kernels or diced bell pepper for sweetness and crunch. A pinch of chili flakes or a few slices of jalapeño turns it into something with a little heat, which is perfect on a hot day. I've also used dill instead of cilantro when I wanted something lighter and more cucumber-forward, and it worked beautifully. If you want it heartier, toss in some cooked quinoa or chickpeas.
What to Serve Alongside
I usually eat this on its own because it's filling enough, but it pairs well with tortilla chips, pita bread, or a sleeve of crackers if you want something to scoop with. It's also great next to a simple soup like gazpacho or a cup of black bean soup. On days when I want more substance, I'll serve it over a bed of mixed greens or stuff it into a wrap with a smear of hummus.
- Serve it in endive leaves or cucumber boats for a crunchy, low-carb option.
- Pair it with iced green tea or sparkling water with lime for a light, refreshing meal.
- Leftovers make an excellent topping for a baked sweet potato the next day.
Save to Pinterest This salad has become one of those recipes I don't even think about anymore, I just make it when the week feels too long and I need something easy and good. It never disappoints.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and prepare the dressing up to 4 hours ahead. Add the avocado and chicken just before serving to prevent browning and maintain texture.
- → How do I keep the avocado from turning brown?
Add the avocado last and gently toss just before serving. You can also brush cut avocado surfaces with lime juice, which prevents oxidation and enhances flavor.
- → What are good substitutions for cilantro?
Fresh dill, basil, or parsley work wonderfully as alternatives. Each brings its own character to the salad while maintaining the fresh herb element.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken saves time and adds extra flavor. Simply shred it and use the same amount called for in the ingredients.
- → How long does this keep in the refrigerator?
Best consumed within 24 hours for optimal texture. Store in an airtight container. The salad may become softer after a few hours as the avocado releases moisture.
- → Is this salad suitable for meal prep?
Store components separately and assemble fresh daily for best results. The lime dressing can be prepared ahead and kept refrigerated for up to 3 days.