Avocado Chicken Salad (Print Version)

Tender chicken and creamy avocado tossed with tomatoes, cucumber and lime for a bright, protein-rich lunch.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)

→ Vegetables & Fruits

02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1 small cucumber, diced
06 - 1/4 cup chopped fresh cilantro (optional)

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lime juice
09 - 1 clove garlic, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Optional Add-ins

12 - 1/4 cup feta cheese, crumbled
13 - 1/4 cup sliced almonds

# Directions:

01 - Dice the avocados, halve the cherry tomatoes, finely chop the red onion, dice the cucumber, and shred or dice the cooked chicken breast.
02 - In a large mixing bowl, combine the prepared chicken, avocados, cherry tomatoes, red onion, cucumber, and cilantro.
03 - In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and ground black pepper until well blended.
04 - Pour the dressing over the salad ingredients and gently toss until everything is evenly coated, taking care not to mash the avocado.
05 - Sprinkle crumbled feta cheese and sliced almonds over the top if using, then toss lightly to distribute.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours before serving for a chilled presentation.

# Expert Tips:

01 -
  • You get creamy, crunchy, tangy, and filling all in one bowl without turning on the stove if you use leftover chicken.
  • It doubles as a meal prep champion because the lime dressing keeps the avocado from browning for a surprising amount of time.
02 -
  • Avocado browns quickly once exposed to air, so the lime juice in the dressing is doing double duty as flavor and protection.
  • If you plan to make this ahead, keep the dressing and the salad base in separate containers and combine them no more than two hours before serving.
03 -
  • Dice everything fairly small and uniform so you get a balanced mix of flavors on each forkful rather than one big chunk of onion or avocado.
  • Toasting the almonds in a dry skillet for two minutes before adding them releases oils and creates a nuttier, deeper crunch.

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