Chopped Chicken Avocado Salad
This vibrant salad features juicy chopped chicken breast, creamy avocado, crisp cucumbers, cherry tomatoes, and red onion, all tossed in a zesty lemon-garlic vinaigrette. It’s hearty, healthy, low-carb, and perfect for lunch, dinner, or meal prep. Naturally gluten-free and easily customizable!
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients:
For the Salad:
2 cups cooked chicken breast, chopped or shredded (grilled, roasted, or rotisserie)
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro or parsley, chopped (optional)
2 cups chopped romaine, arugula, or mixed greens
For the Lemon-Garlic Dressing:
3 tbsp extra virgin olive oil
1 ½ tbsp fresh lemon juice (about half a lemon)
1 clove garlic, minced
1/2 tsp Dijon mustard
Salt and pepper, to taste
Instructions:
1. Cook or Prep Chicken:
Option 1: Use cooked leftover chicken or store-bought rotisserie chicken, chopped.
Option 2 (fresh grilled): Season 2 chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Grill or pan-cook over medium heat for 6–7 minutes per side or until internal temp reaches 165°F (74°C). Let rest, then chop.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper.
3. Assemble the Salad:
1. In a large bowl, combine the chicken, avocado, tomatoes, cucumber, red onion, and fresh herbs.
2. Drizzle with the lemon-garlic dressing.
3. Toss gently to combine, taking care not to mash the avocado.
4. Serve immediately or chill for 15 minutes before serving.
Notes & Tips:
Avocado Tip: Add avocado just before serving to avoid browning.
Meal Prep: Keep the dressing and avocado separate until ready to eat.
Dairy Option: Add crumbled feta or goat cheese for extra creaminess.
Spice it up: Add sliced jalapenos or a dash of chili flakes to the dressing.
More Greens: Add chopped kale, spinach, or romaine for a bulked-up salad.
Frequently Asked Questions
Q: Can I use canned chicken or shredded rotisserie chicken?
A: Absolutely. Just ensure it’s well-drained and seasoned to taste.
Q: What’s a good substitute for lemon juice?
A: Lime juice or red wine vinegar works well. You could also use balsamic for a sweeter twist.
Q: How long does this salad last?
A: Without avocado and dressing mixed in, it lasts up to 3 days refrigerated. Once dressed and with avocado, best eaten the same day.
Q: Can I make it keto or Whole30?
A: It already is! Just skip mustard if doing strict Whole30 and use compliant seasonings.
Nutritional Information
Calories 370 kcal
Protein 28 g
Carbohydrates 8 g
Fiber 5 g
Sugars 2 g
Fat 25 g
Saturated Fat 4 g
Sodium 300 mg
