Simple And Fresh Avocado Chicken Salad

A vibrant and nutritious dish that combines tender chicken with creamy avocado, perfect for busy weeknights or family gatherings.

Prep Time 15

Cook Time 15

Total Time 30

Course Main

Cuisine American

Servings 4 servings

2 cups Cooked Chicken Breast Shredded or diced, cooked until internal temperature reaches 165°F.
2 pieces Ripe Avocados Peeled, pitted, and diced.
1 cup Cherry Tomatoes Halved.
0.25 cup Red Onion Finely chopped.
0.25 cup Cilantro Chopped fresh.
2 tablespoons Lemon Juice Juice of one lemon.
to taste Salt
to taste Black Pepper
1-2 tablespoons Olive Oil Extra virgin.

Cook the chicken breast in a skillet over medium heat for about 6-7 minutes per side until golden brown and fully cooked. Let it rest before shredding or dicing.
Prepare the vegetables by rinsing and halving the cherry tomatoes, and finely chopping the red onion.
Dice the ripe avocados into small pieces.
In a large mixing bowl, combine the cooked chicken, diced avocados, halved cherry tomatoes, and chopped red onion. Toss gently.
Add the chopped cilantro to the bowl.
Squeeze the lemon juice over the mixture and drizzle in the olive oil.
Season with salt and pepper to taste and toss again.
Adjust seasoning if necessary and serve immediately.
Garnish with additional cilantro leaves or lemon wedges if desired.

Store leftovers in an airtight container for up to two days. Keep dressing separate until ready to serve to prevent browning.

Keyword Easy