Save My neighbor handed me a bowl of this salad through the back fence one humid afternoon, and I ate it standing in my kitchen with the fridge door open. The lime and cilantro cut through the heat in a way that made me forget I was supposed to be working. I asked her for the recipe immediately, and she laughed because there really wasn't one—just whatever she had that needed using up. That's how this salad works best, I think.
I started making this on Sundays after long morning walks, when I wanted something filling but didn't want to turn on the stove. My brother came over once and ate half the bowl before I even finished mixing it, standing at the counter with a fork. He said it reminded him of something we used to get at a cafe near the beach, and maybe that's true. Either way, it disappeared fast.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken works beautifully here and saves time, or use any leftover grilled or poached chicken you have on hand.
- Ripe avocados, diced (2): They should yield slightly when you press them but not feel mushy; if they're too firm, the salad loses its creaminess.
- Red onion, finely chopped (1/4 cup): The sharpness mellows when tossed with lime juice, so don't skip it even if raw onion isn't usually your thing.
- Cherry tomatoes, halved (1/2 cup): These add little bursts of sweetness and juice that balance the richness of the avocado.
- Cucumber, diced (1 small): It brings crunch and freshness; I like to leave the skin on for color and texture.
- Fresh cilantro, chopped (2 tablespoons): This is the herb that makes the whole salad sing, but if you're one of those people for whom it tastes like soap, swap in extra parsley or try dill.
- Fresh parsley, chopped (2 tablespoons): It adds a bright, grassy note that rounds out the cilantro without overpowering anything.
- Salt and black pepper (1/4 teaspoon each): Simple seasoning that lets the lime and herbs do the talking.
- Fresh lime juice (2 tablespoons, about 1 lime): This is what ties everything together and keeps the avocado from browning too quickly.
- Extra-virgin olive oil (2 tablespoons): A fruity, good-quality oil makes a difference here since the dressing is so simple.
Instructions
- Combine the base ingredients:
- In a large bowl, add the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a bowl bigger than you think you need so you have room to toss everything without making a mess.
- Add the fresh herbs:
- Toss in the chopped cilantro and parsley, scattering them evenly so every bite gets a little green. The herbs should smell bright and almost grassy when you chop them.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks slightly thickened and emulsified. Taste it on your finger; it should be tangy and punchy.
- Dress and toss gently:
- Pour the dressing over the salad and use a large spoon or your hands to gently fold everything together, being careful not to smash the avocado into mush. You want chunks, not guacamole.
- Serve or chill:
- Eat it right away while everything is still cool and crisp, or cover and refrigerate for up to an hour if you like it colder. Any longer and the avocado starts to brown and the cucumbers get watery.
Save I brought this to a picnic once in a big glass jar, and everyone kept asking if it was from a restaurant. It wasn't, obviously, but I liked that it looked like something worth paying for. My friend scooped it into lettuce cups and said it felt fancy, even though we were sitting on a blanket in the park. That's the thing about simple food done right—it doesn't need much to feel special.
How to Use Leftovers
This salad doesn't keep well past a day, but if you do have extra, pile it onto toast for breakfast or lunch the next morning. The lime-soaked chicken and creamy avocado make a surprisingly good open-faced sandwich, especially on sourdough. I've also stuffed it into a wrap with a handful of spinach when I needed something portable, and it held up better than I expected.
Swaps and Variations
If cilantro isn't your thing or you don't have any, fresh dill makes this taste almost like a Greek-style salad, and basil gives it a summery, Italian twist. I've added diced jalapeño when I wanted heat, and a handful of crumbled feta when I didn't care about keeping it dairy-free. You could also use grilled shrimp instead of chicken if you're in the mood for something different, though the cooking time stays about the same.
Serving Suggestions
I usually eat this straight from the bowl with a fork, but it's also really good tucked into butter lettuce cups for a low-carb lunch or piled onto crackers as an appetizer. One time I served it over a bed of arugula with extra lime wedges on the side, and it turned into a full meal that felt a little more dressed up. If you want to make it heartier, add a scoop of black beans or serve it with tortilla chips for scooping.
- Serve in lettuce wraps for a crunchy, hand-held version.
- Pair with a cold white wine or sparkling water with lime.
- Double the batch if you're serving a crowd, because it goes faster than you'd think.
Save This is the kind of recipe I make when I want something nourishing without a lot of fuss, and it never disappoints. It tastes like summer even in the middle of winter, and that's enough for me.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare the ingredients ahead of time and store them separately. However, it's best to assemble and dress the salad just before serving to prevent the avocado from browning and maintain its creamy texture. If needed, you can chill the assembled salad for up to 1 hour.
- → How do I prevent the avocado from browning?
Toss the salad gently right before serving to minimize exposure to air. You can also add the lime juice directly to the diced avocado pieces before combining with other ingredients, as the citric acid helps prevent oxidation and browning.
- → What are some flavor variations I can try?
Add a pinch of chili flakes or diced jalapeño for heat. Substitute cilantro or parsley with fresh dill, basil, or mint. You can also include crispy bacon bits, roasted corn, or black beans for additional texture and flavor.
- → Is this salad suitable for meal prep?
This salad is best enjoyed fresh, but you can prep components separately for up to 24 hours. Store dressing, cooked chicken, and chopped vegetables in separate containers, then combine just before eating to maintain optimal texture and prevent ingredient separation.
- → What are good serving suggestions?
Serve the salad on its own as a light main course, in crisp lettuce cups for a low-carb option, or on whole-grain toast for a heartier meal. It also works wonderfully as a filling for sandwiches, wraps, or grain bowls.
- → Can I substitute the chicken?
Absolutely. You can use grilled shrimp, turkey, salmon, or tofu as protein alternatives. For a vegetarian option, add chickpeas, white beans, or nuts for protein. The cooking time may vary depending on your chosen substitute.