Save The kitchen window was open that afternoon, warm breeze lifting the curtain while I stood over a cutting board deciding what to do with leftover roasted chicken. I had two avocados sitting on the counter, perfectly ripe, and a lime rolling around near the sink. What started as improvisation turned into something I now make at least twice a month. This salad doesn't need much, just good ingredients and a gentle hand when tossing everything together.
I brought this to a backyard gathering once, skeptical that something so simple would hold up next to grilled everything and layered dips. By the time I looked up from conversation, the bowl was empty and someone was asking if I'd written the recipe down anywhere. It's the kind of dish that surprises people because it tastes intentional, even though it's forgiving and fast. I've made it for lunch dates, late dinners, and those afternoons when cooking feels like too much but cereal feels like too little.
Ingredients
- Cooked chicken breast, shredded or diced (2 cups, about 300 g): Rotisserie chicken works beautifully here and saves you from turning on the stove, though I also love using leftover grilled or poached chicken when I have it.
- Ripe avocados, diced (2): They should yield slightly to pressure but not feel mushy, and always slice them last so they stay bright and green.
- Red onion, finely chopped (1/4 cup): The sharpness mellows when it mingles with lime and avocado, adding a bite without overpowering the softer flavors.
- Cherry tomatoes, halved (1/2 cup): Their sweetness balances the richness of the avocado, and the little bursts of juice make every bite different.
- Cucumber, diced (1 small): Adds crunch and a cool, clean note that keeps the salad from feeling too rich.
- Fresh cilantro, chopped (2 tablespoons): Brightens everything with that unmistakable herbaceous zing, though you can skip it if you're in the cilantro-tastes-like-soap camp.
- Fresh parsley, chopped (2 tablespoons): A softer, earthier green that plays well with cilantro or stands in if you need to replace it entirely.
- Salt (1/4 teaspoon): Just enough to wake up the vegetables and enhance the natural sweetness of the tomatoes.
- Black pepper (1/4 teaspoon): A gentle warmth that sits in the background and ties everything together.
- Fresh lime juice (2 tablespoons, about 1 lime): Keeps the avocado from browning and adds acidity that makes the whole salad taste alive.
- Extra-virgin olive oil (2 tablespoons): Rounds out the lime juice and gives the dressing a silky texture that clings to every ingredient.
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 without losing half the salad over the edge.
- Add the fresh herbs:
- Sprinkle in the chopped cilantro and parsley, letting them fall evenly across the top. You'll mix everything soon, but adding them now helps distribute the flavor.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks smooth and slightly emulsified. Taste it on your finger, it should be bright and balanced.
- Dress and toss gently:
- Pour the dressing over the salad and use a large spoon or spatula to fold everything together with a light hand. The goal is to coat without crushing, keeping the avocado in soft chunks rather than mashing it into paste.
- Serve or chill:
- You can serve it immediately while everything still has distinct texture, or cover and refrigerate for up to an hour if you prefer it cold and slightly firmer. Any longer and the avocado starts to lose its brightness.
Save One evening I served this in butter lettuce cups for friends who were trying to eat lighter, and it became the thing they requested every time they came over. We'd sit on the porch with the bowl in the middle, everyone building their own little wraps, talking until the sun went down. It's a small thing, but this salad has been there for more good conversations than I can count.
Serving Suggestions
I love eating this straight from the bowl with a fork, but it also works beautifully piled onto toasted sourdough or tucked into crunchy romaine leaves for a low-carb option. Sometimes I'll serve it alongside tortilla chips and let people scoop it up like a chunky dip. It's versatile enough to be a side dish at a barbecue or the main event for a simple lunch, and it never feels like you're missing anything.
Flavor Variations
If you want a little heat, a pinch of chili flakes or some finely diced jalapeño folded in at the end adds a nice kick without overwhelming the other flavors. I've also swapped the herbs depending on what's in the fridge, fresh dill gives it a brighter, almost pickled note, and basil makes it feel more summery and Italian. A handful of crumbled feta or a spoonful of Greek yogurt stirred in can make it creamier and tangier if you're in the mood for something richer.
Storage and Make-Ahead Tips
This salad is best eaten the day you make it, but if you need to prep ahead, keep the dressing separate and only toss everything together right before serving. The avocado will start to brown and the vegetables will release water if it sits dressed for too long. Leftovers are fine for up to 24 hours in an airtight container, though the texture softens and the color fades a bit.
- Press plastic wrap directly onto the surface of leftover salad to minimize air exposure and slow browning.
- If the avocado does brown, just stir it in, the flavor is still good even if it doesn't look as bright.
- Add a squeeze of extra lime juice to leftovers before serving to perk up the flavors.
Save This salad has earned a permanent spot in my regular rotation, not because it's fancy, but because it's reliable and actually makes me feel good after eating it. I hope it finds a place in your kitchen too.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Keep the avocado separate until ready to eat, as it will brown when exposed to air. The salad is best enjoyed within 24 hours of preparation.
- → How do I prevent the avocado from browning?
Add the avocado just before serving, or toss it gently with a bit of lime juice immediately after cutting. This prevents oxidation and keeps the color vibrant.
- → What are good substitutions for the herbs?
Fresh dill, basil, or mint work beautifully as alternatives. You can also combine different herbs based on your preference or what's available in your kitchen.
- → Can I make this with store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves preparation time. Simply shred or dice it and proceed with the recipe. Always check labels for any added ingredients or allergens.
- → What are serving suggestions?
Serve the salad as-is for a light meal, or present it in butter lettuce cups for a fun hand-held option. You can also serve it on whole-grain toast or over mixed greens for added substance.
- → Is this suitable for a low-carb diet?
Yes, this salad is naturally low in carbohydrates with only 10g per serving. It's an excellent choice for those following ketogenic or low-carb lifestyles.