Avocado Chicken Salad Recipe
This Avocado Chicken Salad is a vibrant and healthy dish combining tender cooked chicken breast with creamy avocado, crisp celery, fresh cucumbers, and a zesty lime-Dijon dressing. Perfect for a light lunch or a refreshing dinner, it offers a delightful balance of flavors from the spicy jalapeño and savory olives, complemented by the herbaceous notes of cilantro and oregano.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: No-cook, Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dressing
- ¼ cup olive oil
- Juice of 1 lime
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 2 teaspoons honey
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 1.5 pounds cooked chicken breast, cubed
- 2 celery stalks, thinly sliced
- 1 cup Persian cucumbers, halved into moons
- ½ cup green onions, chopped
- 1 medium jalapeño, seeded and finely diced
- ½ cup pitted green olives, sliced
- 2 avocados, peeled and sliced
- ½ cup cilantro
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, Dijon mustard, minced garlic, honey, dried oregano, sea salt, and black pepper until smooth and well combined.
- Prepare the salad ingredients: In a large salad bowl, add the cooked chicken breast cubes, thinly sliced celery, halved Persian cucumbers, chopped green onions, finely diced jalapeño, sliced green olives, sliced avocados, and fresh cilantro.
- Combine the dressing with the salad: Pour the dressing over the salad ingredients in the large bowl.
- Toss the salad: Gently toss all the ingredients together to ensure the chicken and vegetables are evenly coated with the dressing, taking care to preserve the avocado slices.
- Serve or chill: Serve the salad immediately for the freshest flavor or cover and chill it in the refrigerator for about 30 minutes before serving to let the flavors meld.
Notes
- For a spicier salad, leave the jalapeño seeds in or add more jalapeño.
- Use freshly cooked chicken breast for the best texture and flavor; rotisserie chicken works well too.
- To prevent avocados from browning, toss slices with a small squeeze of lime juice before adding to the salad.
- This salad can be served on a bed of greens or stuffed into pita pockets for a satisfying meal.
- Store leftovers in an airtight container refrigerated and consume within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Avocado chicken salad, healthy chicken salad, lime chicken salad, avocado recipe, low fat salad, quick chicken salad
Find it online: https://cheframiflavor.com/avocado-chicken-salad-recipe/
