I don't have any leftover chicken - what should I use?

A supermarket rotisserie chicken is perfect for this recipe. You can also quickly poach a few boneless chicken breasts and shred them once they are cool enough to handle.

How do I peel and pit an avocado?

Slice around the avocado lengthwise, gently twist the halves apart and use a spoon to lift out the pit. Slide a larger spoon between the flesh and skin to scoop out the avocado in one piece.

Can I make this chicken salad ahead of time?

You can cook and shred the chicken and chop the cucumber and tomatoes ahead of time. However, wait to cut the avocado, make the dressing and assemble the salad until shortly before serving so everything stays fresh and green.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to one day. The avocado may darken a little, but the salad will still taste delicious.

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: Taste the Fresh Ingredients!

Avocado Chicken Salad

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5 from 1 review

This easy avocado chicken salad combines tender chicken, fresh veggies and a creamy avocado lime dressing for a quick and delicious 15-minute lunch.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 1x
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, 1/4 cup 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!

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!)

Find it online: https://www.framedcooks.com/avocado-chicken-salad/