Avocado Chicken Salad Recipe
This Avocado Chicken Salad Recipe is fresh, creamy, and packed with protein. Juicy chicken breast combines with ripe avocado, crisp cucumber, and sweet cherry tomatoes, all tossed in a light lime and olive oil dressing for a quick, healthy meal perfect for lunch or dinner.
Equipment
- large mixing bowl
- cutting board
- chef’s knife
- small bowl for dressing
- Whisk
Ingredients
- 2 cups cooked chicken breast, diced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 juice of fresh lime
- 1/2 teaspoon ground cumin
Instructions
- Dice the cooked chicken breast into bite-sized pieces and place it in a large mixing bowl.
- Dice the avocados and cucumber, then halve the cherry tomatoes. Add them to the bowl.
- Sprinkle in the chopped cilantro, garlic powder, salt, and black pepper.
- Toss everything lightly to avoid mashing the avocado while evenly distributing ingredients.
- In a small bowl, whisk together olive oil, fresh lime juice, and ground cumin until well combined.
- Drizzle the dressing over the salad and toss gently until coated.
- Serve immediately for the best texture and flavor.
Notes
Best served fresh. Use slightly firm avocados to prevent mushiness. Add dressing just before serving for maximum freshness. Adjust seasoning to taste. Add crunch with nuts or seeds if desired. Great for gluten-free and low-carb diets.