Chicken Avocado Salad

5 from 2 votes

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.

Prep Time8

Total Time8

Course: Dinner, Lunch

Cuisine: American

Keyword: chicken, gluten-free, keto, low-carb, Whole30

Servings: servings

Calories: 357kcal

Author: Lora

Equipment

1 Mixing Bowl

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
½ teaspoon sea salt
½ teaspoon freshly ground black 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.

Nutrition