I don't have any leftover chicken - what should I do about that?

You can either pick up a rotisserie chicken at the supermarket, or if you have some boneless chicken handy you can poach it - here's my favorite way to poach chicken .

How do I peel and pit those avocados?

Slice all the way around the avocado, right to the pit, and then twist it in different directions so the two halves separate. I use a small spoon to dig out the pit, and then a larger spoon to scoop out the avocado insides - start and one end and it will usually come out in one nice piece.

Can this be made ahead?

I wish I could say yes...but nope. It's all the avocado's fault - it will turn brown and while it will still taste okay, it won't look nice.

Have a question I didn't cover?

Leave it for me in the comment section below and I will get back to you pronto!

Avocado Chicken Salad

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5 from 1 review

This speedy recipe for avocado chicken salad comes packed with veggies and tossed with a smooth avocado lime dressing for maximum lunchtime deliciousness!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4
Category: Lunch
Method: No Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dressing Ingredients

2 avocados, peeled and pitted
1 cup buttermilk
1 scallion, chopped
1/4 cup fresh parsley leaves
Juice from two limes
¼ cup water
Sea salt and fresh ground pepper

Salad Ingredients

3 cups shredded cooked chicken
2 cups cherry tomatoes, cut in half
1 medium sized cucumber, chopped
1 avocado, peeled, pitted and diced
Sea salt and fresh ground pepper
1 cup crushed tortilla chips for garnish

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Instructions

First up, make the dressing! Put the following into your food processor: 2 peeled and pitted avocados, 1 cup of buttermilk, 1 chopped scallion,1/2 a cup or so of fresh parsley, the juice from two limes and about a quarter cup of water.
Puree it all up until it is nice and smooth, and give it a taste. Add some salt and pepper if you think it needs it, and if it looks too thick to you, add a little bit more water.
Now for the salad! Put the following into a mixing bowl: 3 cups of cooked, shredded chicken, 2 cups of halved cherry tomatoes, a peeled, pitted and diced avocado, one chopped up medium sized, cucumber (you can peel it or not, your choice) and toss it all up.
Now add that luxurious dressing a little at a time, tossing as you go until it is dressed just the way you like it. Add a little more salt and pepper if you think you need to.
Divide it among bowls, sprinkle on some crushed tortilla chips and serve it up!

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Notes

Chicken: If you don’t have leftover chicken, a rotisserie chicken from the supermarket is just perfect for this recipe.

Avocados: These absolutely delicious veggies are notorious for being sold at the point where they are hard as a rock. A few days on your counter and they will be just fine, but you might want to pick them up ahead of time.

Buttermilk: You can find buttermilk in the dairy section of your supermarket, right near the cream.

Tomatoes: I like halved cherry tomatoes for this salad, but especially in the middle of fresh tomato season the big ones are great.

Tortilla Chips: The crushed chips are a garnish and so are optional. (I can’t believe I just said that!)