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Mixing buttery avocados with juicy chicken and fresh veggies creates this nourishing, filling dish. It's super for busy weekdays or packed lunches, giving you a new spin on chicken salad without the heavy mayo most recipes use.
I've made this countless times for my weekday meals. I just can't get enough of how the protein-packed chicken and good fats from the avocado keep hunger away until dinner.
Fantastic Ingredient Breakdown
- Soft avocados: They should give a little when you press them
- Prepared chicken breast: Grab a store-bought rotisserie chicken to save time
- Crisp vegetables: They'll add the snap you want
- Squeezed lime: Keeps avocado looking fresh
- Chopped cilantro: Brings a pop of freshness
- Good spices: Brings out all the natural flavors
Easy Cooking Method Breakdown
- Getting Chicken Ready:
- Make sure it's fully cooked. Let it cool down. Cut into equal chunks. Add some spices. Don't let it dry out.
- Working With Avocados:
- Make sure they're soft enough. Pull out the seed with care. Smash to how you like it. Squeeze lime on right away. Add salt bit by bit.
- Adding Your Veggies:
- Chop everything the same size. Stir without crushing. Mix throughout. Check if it needs more salt. Give it a taste test.
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Smart Cooling Tips
I've learned from making this tons of times that keeping everything cold really matters. I stick the chicken and veggies in the fridge before mixing, then fold in room temp avocado right before eating. This stops the avocado from turning brown and keeps everything safe to eat.
Prep-Ahead Tricks
While it tastes best fresh, you can get a jump start on making it. I often chop up the chicken and veggies early and keep them in separate containers in the fridge. Save the avocado part until you're ready to eat so it stays green and creamy.
Keeping It Fresh
If you need to save some for later, put plastic wrap right on top of the salad to stop it from turning brown. Keep it sealed tight in the fridge and eat within 24 hours. For longer storage, keep all parts separate until you're ready to eat.
Ways To Serve It
You can enjoy this flexible dish in so many ways:
- On top of leafy greens for something light
- Tucked into lettuce cups for fewer carbs
- Slathered on grainy bread for a filling sandwich
- Scooped into hollowed tomatoes for fancy dinner parties
Ways To Mix It Up
Through lots of testing, I've come up with these tasty changes:
- Throw in diced apple for sweet crunchiness
- Sprinkle in some roasted nuts for extra texture
- Add fresh dill or basil for a flavor twist
- Mix in some Greek yogurt to bump up the protein
Quick Fixes
Got hard avocados? Stick them in a paper bag with a banana to make them ripen faster. Is your salad too dry? Just add a splash more lime juice or a spoonful of Greek yogurt.
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I can't get enough of this Avocado Chicken Salad for my midday meals. The smooth avocado with tender chicken and crunchy veggies makes such a filling combo that's both good for you and super tasty.
Common Questions
- → How long will this salad keep?
- You'll want to eat it within 24 hours since avocado browns quickly, though the lime juice helps slow this down.
- → Can I use rotisserie chicken?
- Absolutely! Store-bought rotisserie chicken cuts down your cooking time and works perfectly.
- → How can I serve this salad?
- Try it on bread slices, stuffed in wraps, on top of lettuce, or scooped into half an avocado.
- → Can I make this ahead?
- It's best when made just before eating, but you can chop the chicken and veggies earlier to save time.
- → What can I substitute for cilantro?
- Try fresh parsley or dill if cilantro isn't your thing. They'll add different but lovely flavors.