Avocado Chicken Salad
Avocado Chicken Salad is a vibrant and nourishing dish that combines succulent chicken with creamy, rich avocado for a salad that is not only delicious but also visually appealing.
Servings: 4 servings
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded or diced Use rotisserie chicken for convenience or cook your own chicken breasts.
- 2 ripe avocados Choose avocados that yield slightly to pressure.
- 1/2 cup diced red bell pepper Adds a sweet crunch and vibrant color.
- 1/2 cup diced cucumber Contributes a refreshing crunch.
- 1/4 cup finely chopped red onion Rinse under cold water to mellow flavor if desired.
- 1/4 cup fresh cilantro, chopped Adds freshness and aromatic quality.
- 1 lime, juiced Brightens the dish and adds acidity.
- Salt and pepper, to taste Enhances all flavors in the salad.
- 1/4 cup Greek yogurt or mayonnaise (optional) Adds extra creaminess.
Instructions
- 1. Prepare the chicken by shredding rotisserie chicken or cooking seasoned chicken breasts at 375°F (190°C) for 20-25 minutes. Let cool before shredding.
- 2. Cut avocados in half, remove pits, and scoop flesh into a mixing bowl. Mash gently with a fork.
- 3. Add cooked chicken to the bowl with mashed avocado and mix until well combined.
- 4. Incorporate diced red bell pepper, cucumber, and red onion into the mixture.
- 5. Stir in chopped cilantro and lime juice.
- 6. If desired, fold in Greek yogurt or mayonnaise for extra creaminess. Season with salt and pepper to taste.
- 7. Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made in advance and stored in the refrigerator for up to 2 days.