Save I started making this salad on hot afternoons when the kitchen felt too warm for anything complicated. The creaminess of the avocado replaced mayo entirely, and suddenly lunch became something I actually looked forward to assembling. There's no cooking beyond having some chicken ready, and the lime juice brightens everything in a way that feels almost effortless. I've brought this to picnics, eaten it straight from the bowl at my desk, and served it to friends who immediately asked for the recipe. It's become my answer to "what's for lunch?" more times than I can count.
The first time I served this to my sister, she was skeptical about skipping the mayo. But after one bite, she went quiet and then asked if I had more avocados. We ended up eating it on the porch with iced tea, and she kept saying how fresh it tasted compared to the heavy chicken salads we grew up with. That afternoon convinced me this version was worth keeping in rotation. Now it's what I make when I want something that feels nourishing but doesn't weigh me down.
Ingredients
- Cooked chicken breast, shredded or diced: I usually poach or grill mine ahead of time, but rotisserie chicken from the store works beautifully and saves you 15 minutes.
- Ripe avocados, diced: They need to be soft enough to yield to gentle pressure but not mushy, or they'll turn the salad into guacamole.
- Red onion, finely chopped: The sharpness mellows when mixed with lime juice, adding a subtle bite without overpowering.
- Cherry tomatoes, halved: They add little bursts of sweetness and juice that balance the richness of the avocado.
- Cucumber, diced: The crunch and coolness keep the texture interesting and prevent the salad from feeling too soft.
- Fresh cilantro and parsley, chopped: Both herbs together create a bright, layered flavor that lime juice amplifies.
- Salt and black pepper: Just enough to bring out the natural flavors without making it taste seasoned.
- Fresh lime juice: This is the backbone of the dressing, sharp and tangy enough to cut through the avocado's creaminess.
- Extra-virgin olive oil: It adds a silky richness and helps the lime juice cling to every ingredient.
Instructions
- Combine the base:
- In a large bowl, add the chicken, avocados, red onion, tomatoes, and cucumber. I like to keep the avocado pieces larger so they stay intact and don't dissolve into the mix.
- Add the herbs:
- Toss in the cilantro and parsley, distributing them evenly so every bite has a hint of green freshness.
- Mix the dressing:
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until it looks smooth and slightly emulsified. Taste it and adjust the salt if needed.
- Dress and toss gently:
- Pour the dressing over the salad and fold everything together with a light hand, turning the ingredients carefully so the avocado stays in chunks. I use a big spoon and lift from the bottom rather than stirring hard.
- Serve or chill:
- You can eat it right away while everything is cool and crisp, or refrigerate it for up to an hour if you prefer it colder. Beyond that, the avocado starts to brown and the texture softens too much.
Save One Sunday, I packed this into jars and took it to a park gathering. I watched people peel back the lids, take a bite, and then look up surprised at how something so simple could taste so complete. A couple of them ate it standing up, leaning against a picnic table, and one friend said it reminded her of summer even though it was early fall. That's when I realized this salad doesn't need a occasion, it just needs to be made and shared.
Choosing Your Avocados
I've learned to buy avocados a day or two before I need them and let them ripen on the counter. If they're rock hard at the store, they won't be ready in time, and if they're already soft, they might be bruised inside. I press gently near the stem, if it gives just a little, it's perfect. Once they're ripe, I move them to the fridge to slow things down until I'm ready to use them. This small habit has saved me from too many disappointments.
Serving Suggestions
I've eaten this salad in so many ways. Sometimes I spoon it into butter lettuce cups for a light, crunchy vessel that feels elegant without any effort. Other times I pile it onto toasted sourdough and call it lunch. On really hungry days, I'll serve it over a bed of greens with a handful of tortilla chips on the side. It adapts to whatever I need it to be, and that flexibility is part of why I keep coming back to it.
Storage and Freshness
This salad is best eaten the same day you make it. The avocado will start to oxidize and turn brown after a few hours, even with lime juice. If I know I'll have leftovers, I press plastic wrap directly onto the surface to minimize air exposure, but even then it's only good for about 24 hours. I've learned not to make more than I can finish, because the second-day texture just isn't the same.
- Store it in an airtight container with the wrap touching the salad surface.
- Add an extra squeeze of lime juice before sealing to slow browning.
- Stir gently before serving again to redistribute the dressing.
Save This salad has become one of those recipes I don't even think about anymore, I just make it when I need something easy and good. I hope it becomes that for you too.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare the components separately and assemble just before serving. Keep the dressing in a separate container and add it right before eating to prevent the avocado from browning. Leftovers are best consumed within 24 hours for optimal texture and flavor.
- → How do I prevent the avocado from turning brown?
Add the dressing just before serving, as the lime juice helps slow oxidation. If preparing ahead, leave the avocado pit in the diced portion until ready to combine. Alternatively, store the assembled salad in an airtight container with plastic wrap pressed directly onto the surface.
- → What are good substitutions for the herbs?
Fresh dill, basil, or mint work wonderfully as alternatives to cilantro and parsley. You can also combine different herbs to create your preferred flavor profile. Use the same total quantity of fresh herbs regardless of which varieties you choose.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken is a convenient substitute and adds extra flavor. Simply shred or dice it to your preferred size. Be mindful of any seasonings already on the rotisserie chicken, as you may want to adjust the salt in the dressing accordingly.
- → How can I make this salad more filling?
Serve it over mixed greens, in lettuce cups, or on whole-grain toast for added substance. You can also add quinoa, black beans, or chickpeas for extra protein and texture. Nuts like almonds or walnuts provide additional crunch and nutrition.
- → Is this salad suitable for meal prep?
Yes, but with modifications. Store the chicken, vegetables, and herbs in separate containers, keeping the avocado separate to prevent browning. Prepare the dressing in a small container and combine everything when ready to eat for the best fresh taste and texture.