Description
This Avocado Chicken Salad is a fresh and creamy dish perfect for a quick lunch or light dinner. Combining tender shredded chicken with ripe avocados, juicy cherry tomatoes, and a zesty lime dressing, it’s packed with flavor and texture. The addition of jalapeño adds a spicy kick, while feta cheese offers a salty finish. Ready in just 20 minutes, it’s a healthy and satisfying option that can be served immediately or chilled for extra flavor melding.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, diced
- 1/2 cup cucumber, diced for crunch
- 1 jalapeño, diced for heat
- 1/4 cup fresh cilantro, chopped
Avocado Base
- 2 ripe avocados, cubed (half mashed to create creamy base)
Dressing and Seasonings
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese for a salty finish
Instructions
- Prepare Chicken: Cook and shred the chicken if using raw chicken breast. Allow it to cool to room temperature before combining with other ingredients.
- Prepare Avocado Base: Cube the avocados and mash half of them in a large bowl to create a creamy and smooth base for the salad.
- Combine Ingredients: Add the shredded chicken, halved cherry tomatoes, diced red onion, diced cucumber, jalapeño, and chopped fresh cilantro to the mashed avocado.
- Dress and Season: Squeeze in the freshly squeezed lime juice, and add salt and black pepper to taste. Mix in the crumbled feta cheese.
- Mix Gently: Gently combine all ingredients until evenly mixed, taking care not to over-mix to retain the textures of the ingredients.
- Serve or Chill: Serve the salad immediately as a fresh dish, or cover and chill in the refrigerator for 20–30 minutes to let flavors meld before serving.
Notes
- Use cooked chicken breast from a rotisserie or leftover chicken to save time.
- If you prefer a milder flavor, reduce or omit the jalapeño.
- This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Feel free to substitute feta cheese with goat cheese or omit it for a dairy-free version.
- Serve with tortilla chips, on a bed of greens, or as a sandwich filling.
