Chicken Avocado Salad Recipe

Shred or dice chicken

If your chicken is not yet cooked, poach, roast, or pan-sear about 2 medium boneless skinless chicken breasts (about 10–12 oz raw) until internal temperature reaches 74°C (165°F). Let cool slightly, then shred with two forks or dice into bite-sized pieces until you have about 2 cups. Season lightly with 1/4 tsp salt and 1/8 tsp pepper if desired.

If using leftover or rotisserie chicken, remove skin and bones and shred or dice to measure 2 cups. Keep warm or chill briefly depending on whether you want a warm or cold salad.

Wash and dry the mixed salad greens and place them in a large mixing bowl or individual serving bowls (4 cups total).

Halve the cherry tomatoes and add 1 cup to the bowl.

Peel or leave the cucumber skin on per preference; cut in half lengthwise, scoop seeds if very watery, and dice to yield about 1 cup. Add to the bowl.

Thinly slice 1/4 cup red onion (about 1/4 small onion) and add to the bowl. If raw onion is strong, soak slices in cold water for 5 minutes then drain.

Cut the avocado in half, remove the pit, score the flesh in a crosshatch pattern without cutting through the skin, and scoop out the cubes. Add the avocado to the bowl last so it stays intact.

Add 2 tablespoons chopped fresh cilantro and 1/4 cup crumbled feta or cotija if using.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, and 1/4 teaspoon ground cumin (optional).

Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk vigorously or secure the jar lid and shake until the dressing emulsifies (appears slightly thickened and combined). Taste and adjust: add more lime for brightness, more honey for sweetness, or a pinch more salt if needed.

Add the shredded/diced chicken (2 cups) to the bowl with the greens and vegetables.

Pour about half of the dressing over the salad (reserve the remainder to serve on the side). Gently toss everything together with salad tongs or two large spoons, taking care not to mash the avocado pieces. Toss until ingredients are evenly coated. Taste and add more dressing if desired.

Season the assembled salad with the remaining 3/4 teaspoon salt and 3/8 teaspoon pepper as needed (these amounts assume the initial 1 tsp salt and 1/2 tsp pepper are divided between chicken prep and final seasoning). Adjust to taste and add extra lime wedges at serving if desired.

Divide among 2–3 plates or bowls (see servings). Top with extra cilantro and additional crumbled cheese if using. Serve with tortilla chips or crusty bread and lime wedges on the side.