Description
A healthy, mayo-free avocado chicken salad with tender chicken, creamy avocado, and fresh veggies, tossed in a tangy lime dressing. Quick, nutritious, and perfect for lunch, meal prep, or a light dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Chicken
Use cooked chicken, either shredded or chopped. Leftover chicken, rotisserie, or poached chicken works perfectly. - Chop Vegetables
Dice the avocado, halve the cherry tomatoes, chop the cucumber, and thinly slice the red onion. Finely chop the cilantro. - Combine Ingredients
In a large mixing bowl, combine the chicken, avocado, tomatoes, cucumber, red onion, and cilantro. - Make the Dressing
Whisk together lime juice, olive oil, garlic powder, salt, and pepper in a small bowl. Adjust seasoning as needed. - Mix the Salad
Pour the dressing over the salad and gently toss. Mash the avocado slightly to create a creamy texture while keeping chunks intact. - Serve
Serve immediately on its own, over greens, in wraps, or sandwiches. Optional: garnish with extra cilantro or chili flakes.
Notes
- Storage: Store in an airtight container for up to 3 days. To prevent browning, press plastic wrap directly on the salad’s surface before sealing.
- Customization: Add shredded carrots, bell peppers, jalapeños, or seeds for crunch. Substitute cilantro with parsley or dill if preferred.
- Dietary Adaptations: Replace chicken with chickpeas or tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: none
- Category: salad
- Method: Mixing
- Cuisine: American
Keywords: avocado chicken salad, healthy chicken salad recipe, mayo-free chicken salad, keto chicken salad, gluten-free chicken salad