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Avocado Chicken Salad

A creamy and protein-packed salad combining shredded chicken and ripe avocado, perfect for a light lunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken is perfect!
  • 1 whole ripe avocado, diced
  • 1/2 cup diced red onion
  • 1/2 cup diced cucumber
  • 1/2 cup diced bell pepper Any color works!
  • 1 whole lime, juiced
  • to taste salt and pepper
  • to taste fresh cilantro, chopped for garnish Optional

Method
 

Preparation
  1. If you don’t have cooked chicken on hand, quickly cook a few chicken breasts in boiling water or bake them in the oven until they are fully cooked. Once cooled, shred the chicken and set aside.
  2. In a mixing bowl, mash the ripe avocado with a fork until creamy but still with some chunks for texture.
  3. Add the shredded chicken to the bowl with the avocado, then toss in the diced onion, cucumber, and bell pepper.
  4. Squeeze the lime juice over the mixture to add brightness and prevent the avocado from browning. Season with salt and pepper to taste.
  5. If desired, toss in some chopped fresh cilantro and gently mix everything together.
  6. Enjoy your avocado chicken salad immediately or refrigerate it to let the flavors meld together.

Notes

Great storage up to 2 days in the refrigerator. Use a splash of lemon juice to maintain avocado color if storing. Best to keep salad separate before freezing.