Chicken Avocado Salad
Chicken Avocado Salad is super healthy, packed with lean protein, healthy fat and delicious flavor! It makes a delicious quick lunch and could be served in so many ways.
Servings: 4
Ingredients
- SALAD
- 2 cups shredded chicken I used our homemade roasted chicken (rotisserie would work fine)
- 2 avocados cubed
- 1 English cucumber diced
- ½ red onion diced (or use scallion or shallots)
- ¼ cup cilantro finely chopped (or use dill or parsley)
- DRESSING
- 4 Tablespoons freshly squeezed lime juice or lemon
- 2 Tablespoons extra-virgin olive oil or a mild flavored oil
- 1/2 teaspoon salt
- ½ teaspoon pepper
Instructions
- Combine all ingredients together in a medium bowl.
- Add dressing ingredients to a mason jar and shake well (or add to a bowl and whisk together).
- Check the flavoring and add more lime juice, or salt and pepper, if needed. You could also add a bit more of fresh herbs if you feel it needs something more. If you have cilantro and dill, you could add a combo of the both of them.
- Cover and refrigerate for 15-20 minutes to allow flavors to mingle before serving. You could also serve immediately.
Notes
- Chicken: We used our homemade roasted chicken, but you could use rotisserie chicken, or 4 boneless skinless chicken breasts (cooked and diced).
- Dressing: Comes together so easily. It's key to use fresh lime juice (or lemon)and if you're not following Whole30, add a bit of honey or coconut sugar to sweeten it a little. You could also add a touch of red pepper flakes to spice it up a little.
- To store: the avocado will brown, so press plastic wrap tightly over the salad and push it down to make sure it's sealed. Store in the refrigerator for 1-2 days.