Why You’ll Love This Chicken and Avocado Salad

• It’s a complete meal in one bowl. You really don’t need to make anything else. With lean protein from the chicken, healthy fats from the avocado, and a good hit of fresh veggies, this salad is perfectly balanced and will keep you feeling energised for hours.
• The textures are just fantastic. You get the tender, juicy chicken against the buttery-soft avocado, and then little pops of crunch from the red onion and toasted seeds. It’s a real party in your mouth—never, ever boring.
• It’s incredibly versatile. I’ll show you a few ways to mix it up later, but honestly, you can use leftover roast chicken, swap the herbs, or add different veggies you have lurking in the fridge. It’s a brilliant blueprint for a great salad.
• The dressing is a game-changer. It’s not just a simple vinaigrette. The combination of lime juice, a touch of honey, and fresh coriander creates a bright, zingy flavour that cuts through the richness of the avocado and chicken perfectly. You’ll want to put it on everything.

Ingredients & Tools

• 2 cooked chicken breasts, shredded (about 300g)
• 2 ripe but firm avocados
• 1/2 a large cucumber, diced
• 200 g cherry tomatoes, halved
• 1/4 red onion, very finely sliced
• Large handful of fresh coriander, roughly chopped
• 2 tbsp pumpkin seeds or sunflower seeds
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

Tools: A large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so try to get the best you can. A ripe, creamy avocado and a juicy, properly seasoned chicken breast will make all the difference. Don’t skip toasting the seeds, either—it adds a whole other dimension of flavour.

Serves: 2 as a main, 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• How to cook the perfect chicken breast. If you’re cooking chicken specifically for this, poaching is your best friend. Gently simmer the breasts in lightly salted water for 12-15 minutes until cooked through. This keeps them incredibly moist and perfect for shredding.
• Choosing your avocado. You want it ripe but not mushy. It should yield slightly to gentle pressure. If it’s too hard, it won’t be creamy; too soft, and it’ll turn to mush when you mix the salad. The trick is finding that sweet spot.
• Don’t skip the red onion soak. Slicing the red onion very thinly and then soaking it in cold water for 5-10 minutes before adding it to the salad takes away that harsh, raw bite. It leaves you with all the flavour and crunch, but none of the overpowering sharpness.
• Toast those seeds! Seriously, it takes one minute in a dry pan over medium heat until they’re golden and fragrant. It transforms them from a simple garnish into a nutty, crunchy powerhouse that elevates the entire dish.

How to Make Chicken and Avocado Salad

Serving Suggestions

Complementary Dishes

• Grilled Corn on the Cob — The smoky, sweet char of the corn is a fantastic contrast to the fresh, zesty salad. A little chilli butter on the corn takes it to another level.
• Warm, Buttery Flatbreads — Perfect for scooping up every last bit of avocado and dressing from the bowl. It turns the salad into a more substantial, interactive feast.
• A Simple Quinoa Pilaf — For a super-powered meal, serve the salad on a bed of fluffy, herb-flecked quinoa. It soaks up the dressing beautifully and adds a lovely, light texture.

Drinks

• A Crisp Sauvignon Blanc — The citrus notes in the wine mirror the lime in the dressing perfectly, creating a really harmonious pairing that feels fresh and light.
• An Ice-Cold Mexican Lager — The clean, crisp finish of a good lager cuts through the richness of the avocado and cleanses the palate between bites. It’s a classic, for good reason.
• Sparkling Water with Lime — A non-alcoholic option that’s just as refreshing. The bubbles and citrus are the perfect palate-cleanser alongside the creamy salad.

Something Sweet

• Mango Sorbet — The tropical sweetness of mango is a lovely, light way to finish the meal. It continues the fresh, fruity theme without being too heavy.
• Dark Chocolate-Dipped Strawberries — A little bit of indulgence that works surprisingly well. The bitterness of the dark chocolate contrasts nicely with the sweet berries and the savoury salad you’ve just enjoyed.
• Lemon and Blueberry Loaf Cake — A slice of moist, zesty cake feels like a proper treat. The berries add a burst of freshness that doesn’t overwhelm.

Top Mistakes to Avoid

• Mistake: Using over-ripe, mushy avocados. This is the number one way to end up with a sloppy, unappealing salad. The avocado should be soft enough to be creamy, but firm enough to hold its shape when tossed gently.
• Mistake: Dressing the salad too early. If you add the dressing and then let the salad sit for hours, the salt will draw water out of the cucumbers and tomatoes, making everything watery. I’ve messed this up before too—it’s best assembled close to serving.
• Mistake: Over-mixing after adding the avocado. Be gentle! You want chunks of creamy avocado, not green paste coating everything. A few light folds with a spatula is all you need at the end.
• Mistake: Skipping the seasoning. Chicken and avocado need a good amount of salt to really sing. Taste your dressing and taste the final salad. Don’t be shy—seasoning is what transforms good ingredients into a great dish.

Expert Tips

• Tip: Massage your kale. Want to make it a Kale and Chicken Avocado Salad? If using kale, remove the tough stems, chop the leaves, and add a teaspoon of olive oil and a pinch of salt. Massage it with your hands for a minute until it darkens and softens. This makes it tender and much more enjoyable to eat.
• Tip: Add a creamy element. For an even richer salad, crumble over some tangy feta cheese or creamy goat’s cheese. The saltiness works wonderfully with the sweet tomatoes and the rich avocado.
• Tip: Make it ahead. You can prep all the components separately. Keep the dressing in a jar, the chopped veggies and chicken in one container, and the diced avocado (with a squeeze of lime juice to prevent browning) in another. Combine just before serving for a perfect meal prep lunch.
• Tip: Spice it up. If you like a bit of heat, add a finely chopped fresh red chilli to the dressing, or a pinch of chilli flakes. The warmth plays beautifully against the cool, creamy ingredients.

FAQs

Can I make this salad ahead of time?
You can, but with a little strategy. Prep all the components—the chopped veggies, shredded chicken, and dressing—and store them separately in the fridge. The key is to dice the avocado and mix everything together no more than an hour before you plan to eat it. If you need to keep diced avocado from browning for a few hours, toss it in a little extra lime juice and store it in an airtight container. This way, your salad will still be fresh and vibrant when you’re ready to serve.

What’s the best way to cook the chicken for this salad?
Poaching, as mentioned, is fantastic for moisture. But honestly, using leftover roast chicken or even a rotisserie chicken from the store is a brilliant time-saver and adds great flavour. If you’re cooking from raw, you can also pan-sear seasoned chicken breasts in a little oil over medium-high heat for 6-7 minutes per side, then let them rest before shredding. The goal is just to have juicy, seasoned chicken, so use whatever method you prefer!

I’m not a fan of coriander. What can I use instead?
No problem at all! Coriander can be a divisive herb. Fresh flat-leaf parsley is a great, neutral substitute that still adds a fresh, green flavour. Alternatively, a combination of fresh mint and chives would be lovely, giving the salad a slightly different but equally delicious character. Basil could also work if you’re feeling a little more Italian-inspired.

How can I add more substance to this salad?
This salad is very adaptable. For more heft, you could add a can of drained and rinsed black beans or chickpeas. Throwing in some cooked and cooled quinoa or farro would also make it more filling and add a lovely nutty texture. Another great option is to serve it stuffed inside a large, hollowed-out tomato or a butter lettuce cup for a low-carb meal.

My avocado turned brown after I mixed the salad. What happened?
Avocados oxidise and turn brown when exposed to air—it’s a natural process. The lime juice in the dressing does help slow this down, but it won’t stop it completely if the salad sits for a long time. That’s why we recommend assembling close to eating. If you do have leftovers, they’re still safe to eat for a day, but the colour and texture of the avocado won’t be as perfect. It’s truly a salad best enjoyed fresh!