Save I was standing in my kitchen one warm Tuesday, staring at a bowl of leftover roast chicken and two avocados that were just hitting their peak. I squeezed a lime over everything, tossed in whatever herbs I had, and within minutes I had something so bright and satisfying I forgot I was technically using leftovers. That bowl became my go-to whenever I wanted something that felt indulgent but took almost no effort. It's the kind of dish that tricks people into thinking you spent way more time on it than you actually did.
I first made this for a friend who claimed she didn't like salads, and she ended up eating two servings while standing at my counter. We laughed about how the lime juice made everything taste alive, and how the avocado made it feel rich without being heavy. She asked for the recipe three times before she left, and I realized I didn't really have one written down. It was just instinct and taste, which is the best kind of cooking.
Ingredients
- Cooked chicken breast: Shredded or diced chicken keeps this salad hearty and filling, and using leftovers or a rotisserie bird makes it even faster.
- Ripe avocados: They should yield slightly to pressure but not feel mushy, and they add that creamy texture that ties everything together.
- Red onion: Finely chopped so it adds a sharp bite without overwhelming the other flavors, and a quick rinse under cold water mellows it if it's too strong.
- Cherry tomatoes: Halved for juicy bursts of sweetness that balance the richness of the avocado.
- Cucumber: Diced small for a refreshing crunch that keeps the salad from feeling too rich.
- Fresh cilantro and parsley: Chopped herbs bring brightness and a layer of flavor that makes the whole dish feel vibrant and alive.
- Salt and black pepper: Just enough to let the natural flavors shine without overpowering the lime and olive oil.
- Fresh lime juice: The acidity cuts through the avocado and lifts every other ingredient, so don't skip this.
- Extra-virgin olive oil: A good quality oil adds a fruity richness that complements the lime without making things greasy.
Instructions
- Combine the base:
- In a large bowl, toss together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Handle the avocado gently so it stays in nice chunks instead of turning into mush.
- Add the herbs:
- Stir in the chopped cilantro and parsley, letting their fragrance wake up the whole bowl.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies slightly. Taste it and adjust the salt or lime if needed.
- Dress and toss:
- Pour the dressing over the salad and gently fold everything together with a light hand. You want every piece coated but not bruised.
- Serve:
- Plate it immediately for the freshest texture, or let it chill for up to an hour if you prefer it cold and slightly firmer.
Save One summer afternoon, I packed this salad into a container and brought it to a picnic, and by the time we sat down to eat, the flavors had melded into something even better than when I first made it. Everyone kept asking what was in it, and I realized it was the lime and the herbs doing all the talking. It became the dish I brought to every potluck after that, and it never failed to disappear first.
How to Choose the Best Avocados
Press gently near the stem end, and if it gives just a little without feeling squishy, it's ready to go. I've learned that buying them a day or two early and letting them ripen on the counter gives you way more control than gambling on the ones at the store that might be perfect or might be brown inside. If you cut one open and it's not quite there, mash it into the dressing instead of leaving it in chunks, and no one will know the difference.
Making It Your Own
I've added diced jalapeño when I wanted heat, swapped the cilantro for fresh dill when I was feeling adventurous, and even stirred in a handful of corn kernels for sweetness. Some nights I serve it in butter lettuce cups, and other times I pile it onto toasted sourdough and call it lunch. The recipe is more of a template than a rulebook, and that's exactly why it works so well.
Storage and Serving Ideas
This salad is best eaten the day you make it because avocado doesn't love sitting around, but if you do have leftovers, press plastic wrap directly onto the surface to keep it from browning. I've also learned that serving it on a bed of greens or spooned into whole-grain pita pockets turns it into something that feels more like a full meal. If you're bringing it somewhere, keep the dressing separate and toss everything together right before serving so it stays fresh and bright.
- Press plastic wrap onto the surface if storing to prevent browning.
- Serve in lettuce cups, pita pockets, or on toast for variety.
- Keep dressing separate until the last minute if making ahead.
Save This salad has become one of those recipes I make without thinking, the kind that feels like a small gift to myself on a busy day. I hope it brings you the same easy joy it's brought me, one creamy, tangy bite at a time.
Kitchen Q&A
- → Can I prepare this ahead of time?
Yes, you can prepare the ingredients separately and assemble just before serving. However, keep the avocado and dressing separate until ready to eat to prevent browning and sogginess. Leftovers will keep for up to 24 hours in an airtight container.
- → What are good substitutions for cilantro?
Fresh dill, basil, or parsley work wonderfully as alternatives. Dill pairs especially well with the lime dressing, while basil adds an Italian touch. Adjust quantities based on herb intensity and personal preference.
- → How do I prevent the avocado from browning?
Dice the avocado just before assembling and toss gently with the lime dressing immediately. The citric acid in lime juice slows oxidation. If storing, keep the avocado pit in the salad or cover tightly with plastic wrap to minimize air exposure.
- → Can I add protein alternatives?
Absolutely. Grilled shrimp, baked tofu, turkey breast, or hard-boiled eggs make excellent substitutes. For a vegetarian option, add chickpeas or beans to maintain the protein content and satiety.
- → What sides pair well with this salad?
Serve in crispy lettuce cups, on whole-grain toast, or with tortilla chips for added texture. It also complements grilled vegetables, couscous, or alongside seafood dishes for a lighter accompaniment.
- → Is this suitable for meal prep?
The cooked chicken and vegetables can be prepped in advance. Store components separately in containers, keeping avocado and dressing aside. Assemble fresh each day to maintain optimal texture and flavor.