Description
This vibrant and refreshing Avocado Chicken Salad combines tender cooked chicken breast with creamy ripe avocados and crisp vegetables. Tossed in a zesty lime and cumin dressing, it’s a perfect healthy meal for lunch or dinner that’s quick to prepare and packed with flavor.
Ingredients
Salad
- 2 cups cooked chicken breast, diced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Dressing
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp cumin
Instructions
- Gather your ingredients: Assemble all ingredients including chicken, avocados, cherry tomatoes, cucumber, cilantro, and seasonings to ensure a smooth preparation process.
- Dice the chicken: Cut the cooked chicken breast into bite-sized pieces, ensuring the chicken is evenly prepared for combining in the salad.
- Prep the veggies: Dice the avocados and cucumber into small chunks and halve the cherry tomatoes for a colorful and crisp salad texture.
- Chop the cilantro: Roughly chop the fresh cilantro to release its aroma and add fresh herbal notes to the salad.
- Mix the salad: In a large bowl, gently combine the diced chicken, avocados, cherry tomatoes, cucumber, and cilantro. Sprinkle the garlic powder, salt, and black pepper over the mix and toss carefully to keep the avocado intact.
- Make the dressing: Whisk together olive oil, freshly squeezed lime juice, and cumin in a small bowl until the ingredients are fully emulsified.
- Dress the salad: Drizzle the prepared dressing over the salad mixture and toss gently once more to evenly coat all the ingredients with the bright, tangy dressing.
- Serve it up: Portion the salad into bowls or plates and serve immediately to enjoy the fresh flavors and creamy texture at their best.
Notes
- Use ripe but firm avocados to avoid mushy texture in the salad.
- If you prefer a little heat, add a pinch of chili flakes or finely chopped jalapeño to the dressing.
- This salad is best served fresh but can be stored in the fridge for up to 1 day in an airtight container.
- For a dairy-free and gluten-free meal, ensure the chicken is plain cooked without added sauces.
- Chilling the salad slightly before serving can help meld the flavors, but avoid letting it sit too long to prevent avocado browning.
