Save to Pinterest There's something about the first warm day of spring that makes you crave green. I was standing at my kitchen counter, staring at two perfectly ripe avocados and some leftover rotisserie chicken, when my neighbor knocked on the door with a bunch of cilantro from her garden. Twenty minutes later, I had a bowl of the brightest, freshest salad—and she stayed for lunch. That's when I knew this would become a regular thing.
I've made this for busy mornings when I needed something I could grab, for afternoon work lunches where I wanted to feel good about what I was eating, and for unexpected dinner guests who showed up and I had nothing prepared. Every single time, someone asks for the recipe. That's the kind of dish that earns its place in your regular rotation.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups): Use a good rotisserie chicken from the store, or poach your own—either way, make sure it's cooled before mixing it in so the warmth doesn't soften the avocado.
- Ripe avocados (2): This is the moment to be picky; they should yield just slightly to pressure and have no dark spots. Under-ripe ones turn the whole salad gritty.
- Red onion, finely chopped (1/4 cup): Red onion brings a sharp bite that wakes up every other flavor; don't skip it or use white, the color and punch matter here.
- Cherry tomatoes, halved (1/2 cup): Their sweetness balances the lime and cilantro; if tomatoes aren't great where you are, use what tastes good and add them last so they stay firm.
- Cucumber, diced (1 small): Cucumber adds a cool crunch that keeps the whole salad light; peel it if the skin feels thick, leave it on if it's tender.
- Fresh cilantro, chopped (2 tablespoons): If you're someone who tastes soap when you eat cilantro, swap it for parsley or dill without guilt—taste is personal.
- Fresh parsley, chopped (2 tablespoons): This herb is the quiet workhorse; it brightens things without announcing itself.
- Salt and black pepper (1/4 teaspoon each): Taste as you go; you might want more depending on how salty your chicken was.
- Fresh lime juice (2 tablespoons, about 1 lime): Fresh lime is non-negotiable here—bottled just tastes thin and chemical-y.
- Extra-virgin olive oil (2 tablespoons): A good olive oil makes a real difference in something this simple; this is not the time to use the cheap stuff.
Instructions
- Gather and prep your ingredients:
- Cut your chicken into bite-sized pieces, slice open those avocados and scoop them into chunks, then go through your vegetables one by one—red onion first, then tomatoes, then cucumber. Having everything ready before you start mixing means you're not rushing.
- Build the bowl:
- Throw the chicken, avocados, onion, tomatoes, and cucumber into a large bowl. They'll look good already, but hold off celebrating—the herbs are what transform this from okay to delicious.
- Add the herbs:
- Scatter the cilantro and parsley over the top, then give everything a gentle toss so the herbs distribute without you mangling the avocado pieces.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Taste it straight from the whisk—you want it to taste bright and a little sharp, not muted.
- Bring it together:
- Pour the dressing over everything and toss gently but thoroughly, using a light hand so the avocado stays chunky. If it's coming together too fast and you're worried about the avocado, use a spatula instead of tossing with your hands.
- Eat it now or eat it cold:
- Serve it immediately while everything is crisp, or cover and refrigerate for up to an hour if you want it colder and more firm.
Save to Pinterest My sister brought this salad to her office potluck and three people asked her to make it for their lunches the next week. She called me laughing, saying she'd accidentally become the salad person. Now whenever I make it, I think about how the simplest things—ripe fruit, fresh herbs, a squeeze of lime—are sometimes exactly what people need.
Why the Simple Versions Are Best
This salad taught me something I'd been ignoring: more ingredients don't make better food. I used to overthink things, adding seeds and nuts and fancy dressings when really all I needed was to start with good chicken, let the avocado be the star, and get the lime-to-oil ratio right. There's a kind of confidence that comes from restraint.
How to Make It Your Own
The beauty of this salad is that it's a starting point. I've seen people add crispy bacon, swap the cilantro for basil when that's what they have, throw in jalapeño for heat, or serve it over greens to make it feel more substantial. One friend serves hers in butter lettuce leaves instead of a bowl, and another puts it on toast with a fried egg on top when she wants something heartier. The core stays the same—good chicken, ripe avocado, fresh lime—and everything else bends to what you're craving and what your kitchen has on hand.
Quick Wins and Last-Minute Saves
If you're short on time, don't stress about chopping things into perfect pieces—rough chunks work just fine. If your avocado is on the softer side, fold it in last so it doesn't break apart. And if you find yourself without fresh herbs, a pinch of dried oregano or a drizzle of hot sauce can save the whole thing.
- Buy pre-cooked chicken from the store and your hands-on time drops to about 12 minutes.
- Make the dressing first and let it sit while you chop vegetables; the flavors get friendlier that way.
- If you're making this ahead, pack the dressing separately and toss it in right before you eat.
Save to Pinterest This salad has become my answer to the question what should I make?, and I mean that as the highest compliment. It's easy enough to make on a Tuesday, interesting enough to serve to guests, and healthy enough that you feel good about eating it.
Common Recipe Questions
- → What type of chicken works best?
Cooked chicken breast, shredded or diced, offers the best texture and mild flavor balance.
- → Can I use other herbs for this dish?
Yes, fresh dill or basil can replace cilantro and parsley to create different flavor profiles.
- → How can I make the salad spicier?
Add a pinch of chili flakes or diced jalapeño to the dressing for a mild heat kick.
- → Is it better to serve immediately or chilled?
Serving right away keeps the avocado creamy, while chilling up to an hour firms the texture slightly.
- → What are good serving suggestions?
Try serving the salad in lettuce cups or on whole-grain toast for a satisfying meal.