Chicken Avocado Salad Recipe

Prepare chicken

If you don't have cooked chicken, poach or roast two medium chicken breasts (about 12 oz raw total). To poach: place breasts in a saucepan, cover with water or low-sodium broth, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or chop into bite-sized pieces (about 2 cups). Cool slightly.

Wash and dry the mixed salad greens. Place 4 cups of greens into a large salad bowl or divide between serving plates.

Halve the cherry tomatoes, seed and slice the cucumber, thinly slice the red onion, and dice the avocado just before assembling to prevent browning. Add the tomatoes, cucumber, red onion, and chopped cilantro or parsley to the bowl with the greens.

Add the shredded/chopped chicken to the salad bowl and gently fold to combine with the vegetables. If using feta or cotija, scatter it over the top.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, 2 tbsp plain Greek yogurt (or mayonnaise), 1 tsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing is smooth and emulsified. Taste and adjust seasoning—add more salt, lime juice, or honey as needed.

If the dressing is too thick, thin with 1–2 tsp water or olive oil until desired consistency is reached.

Drizzle about half of the dressing over the salad and gently toss to coat. Reserve the remaining dressing to add at the table in case more is wanted.

Top the dressed salad with the diced avocado and lightly toss once more so avocado stays mostly intact. Taste and adjust with a sprinkle of salt and pepper.

Add optional garnishes such as toasted pumpkin seeds or chopped nuts for crunch, and sliced jalapeño or a pinch of chili flakes for heat.

Serve immediately. If making ahead, keep avocado and dressing separate until just before serving to maintain freshness.