Save I was staring into the fridge on a Tuesday afternoon, holding leftover roasted chicken and a bag of avocados that were finally ripe. My usual go-to felt boring, and I wanted something bright and filling without turning on the stove. That's when I tossed everything into a bowl with lime juice and herbs, and this salad was born. It's been my救 for busy weeks ever since.
The first time I made this for my sister, she was skeptical about the lack of mayo. She took one bite, paused, then finished the entire bowl without saying a word. Now she texts me every time she makes it, usually with a photo and the caption, made your chicken thing again. It's become our unspoken weekday ritual.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time, just shred it with your hands while it's still a little warm.
- Ripe avocados: They should give slightly when you press them, not mushy but not rock hard either, and they add all the creaminess you need.
- Red onion: Finely chop it so you get little bursts of sharpness without overpowering the other flavors.
- Cherry tomatoes: Halve them for juicy pops of sweetness that balance the richness of the avocado.
- Cucumber: Adds a refreshing crunch that keeps the salad from feeling too heavy.
- Fresh cilantro and parsley: These herbs bring brightness and a little earthiness, and I always use both for depth.
- Salt and black pepper: Simple seasonings that let everything else shine without masking the fresh ingredients.
- Fresh lime juice: The acidity cuts through the avocado and ties everything together with a zesty lift.
- Extra-virgin olive oil: Just enough to make the dressing silky and help the lime juice coat every bite.
Instructions
- Combine the base ingredients:
- In a large bowl, add the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Use a gentle hand so the avocado stays in chunks instead of turning into mush.
- Add the fresh herbs:
- Toss in the chopped cilantro and parsley, scattering them evenly so every bite gets a little green.
- Make the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it looks smooth and emulsified. Taste it and adjust the salt if needed.
- Dress and toss:
- Pour the dressing over the salad and gently fold everything together with a spoon, being careful not to break up the avocado. Stop as soon as it's evenly coated.
- Serve or chill:
- Eat it right away for the freshest taste, or cover and refrigerate for up to an hour if you prefer it cold and a bit firmer.
Save There was a summer afternoon when I packed this salad into mason jars for a picnic, layering the chicken and veggies on the bottom and the avocado on top. My friends kept asking for the recipe between bites, and I realized it wasn't just lunch anymore, it was the thing people remembered. That's when I knew I'd stumbled onto something worth keeping.
How to Choose the Best Avocados
I used to buy avocados that were either rock hard or already turning brown inside, and it drove me crazy. Now I gently squeeze them in my palm, not with my fingers, and look for a slight give without any mushy spots. If the stem pops off easily and it's green underneath, you're golden. If it's brown, put it back.
What to Serve It With
This salad is filling enough on its own, but I love pairing it with crispy tortilla chips or serving it over a bed of mixed greens for extra volume. Sometimes I'll scoop it into butter lettuce cups for a low carb option, or spread it on toasted sourdough when I want something heartier. It adapts to whatever mood or hunger level you're in.
Storage and Leftovers
Avocado doesn't love sitting around, so this salad is best enjoyed fresh or within a few hours. If you do have leftovers, press plastic wrap directly onto the surface to keep air out, and add a squeeze of lime juice before storing. Even then, plan to eat it within a day before the avocado starts to brown and the texture goes soft.
- Store in an airtight container in the fridge for up to 24 hours.
- Stir gently before serving again to redistribute the dressing.
- Add a little extra lime juice or salt if it tastes flat after chilling.
Save This salad has become my go to whenever I need something quick, fresh, and satisfying without any fuss. I hope it finds a spot in your weekly rotation, too.
Kitchen Tips & Answers
- → Can I prepare this salad ahead of time?
You can prepare the salad up to 1 hour in advance and refrigerate it for a colder, firmer texture. However, for the best results and to prevent the avocado from browning, it's recommended to assemble and dress the salad just before serving.
- → How do I prevent the avocado from turning brown?
Add the diced avocados just before serving, or toss them gently in the lime juice immediately after cutting. The lime juice's acidity helps prevent oxidation and browning. Store any leftovers in an airtight container for up to 24 hours.
- → What are good substitutes for the fresh herbs?
Fresh dill, basil, or a combination of both work wonderfully as alternatives to cilantro and parsley. You can also experiment with mint for a lighter, fresher twist on the traditional flavors.
- → How can I make this salad more filling?
Serve it in crispy lettuce cups, over whole-grain toast, or mixed with quinoa for added substance. You can also add grilled shrimp, tofu, or chickpeas to boost the protein content.
- → Is this salad suitable for meal prep?
While not ideal for long-term prep due to avocado browning, you can prepare the chicken, vegetables, and dressing separately and assemble within a few hours of serving. Store components in separate containers and combine when ready to eat.
- → What heat options can I add to this salad?
For extra flavor and heat, sprinkle in a pinch of chili flakes, add diced jalapeño, or drizzle with hot sauce. These additions complement the cool, creamy elements beautifully without overpowering the fresh herbs.