Avocado Chicken Salad (Printable version)

Diced avocado and tender chicken tossed with lime, tomatoes, red onion, and cilantro for a light, gluten-free low‑carb meal.

# What you'll need:

01 - 2 cups cooked chicken breast, diced or shredded

02 - 2 ripe avocados, diced

03 - 1 cup cherry tomatoes, halved

04 - 1/3 cup red onion, finely chopped

05 - 1/4 cup fresh cilantro or parsley, chopped

06 - 1 small cucumber, diced (optional)

07 - 2 cups mixed salad greens or lettuce

08 - 3 tablespoons fresh lime juice

09 - 2 tablespoons olive oil

10 - 1 garlic clove, minced

11 - 1/2 teaspoon salt

12 - 1/4 teaspoon black pepper

01 - In a small bowl, whisk together the fresh lime juice, olive oil, minced garlic, salt, and black pepper until well combined. Set aside.

02 - In a large mixing bowl, combine the diced chicken breast, avocados, cherry tomatoes, red onion, cilantro or parsley, and cucumber if using.

03 - Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly, taking care not to mash the avocado pieces.

04 - Arrange a bed of mixed greens or lettuce on each plate and spoon the avocado chicken salad on top. Serve immediately.

01 -

The creamy avocado replaces heavy mayo entirely, so you get all the richness without the guilt.
It comes together in the time it takes to scroll through your phone, which makes it perfect for those evenings when cooking feels like a chore.

02 -

Avocado browns fast once exposed to air, so the extra lime juice in the dressing helps slow that down but you should still plan to serve this within an hour of making it for the best appearance.
Pressing plastic wrap directly against the surface of any leftovers buys you about a day in the fridge before the texture starts to suffer.

03 -

Dice the avocado last, right before you dress the salad, so it spends the least amount of time exposed to air.
If your chicken is cold from the fridge, let it sit out for ten minutes before assembling because the flavors bloom more at room temperature.