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Avocado Chicken Salad Recipe in a large white bowl with cherry tomatoes, diced cucumber, fresh cilantro, and a lime wedge

Avocado Chicken Salad Recipe

A vibrant, creamy no-cook salad with grilled chicken, ripe avocado, cherry tomatoes, and cucumber, dressed in a simple lime and cumin vinaigrette. Ready in 15 minutes, naturally gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast Diced; grilled chicken recommended for best smoky flavor
  • 2 ripe avocados Diced last, right before assembling; Hass variety preferred
  • 1 cup cherry tomatoes Halved
  • 1 cucumber Diced; English cucumber preferred for less water and better crunch
  • 0.25 cup fresh cilantro Roughly chopped
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil For the dressing
  • 1 lime Freshly squeezed, about 2 tbsp juice
  • 0.5 tsp cumin For the dressing

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Cutting board and knife

Method
 

  1. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, and cumin until slightly thickened and well combined. Set aside.
  2. Dice the Chicken: Chop cooked chicken breast into roughly half-inch bite-sized pieces for even distribution throughout the salad.
  3. Prep the Vegetables: Halve the cherry tomatoes, dice the cucumber, and roughly chop the cilantro. Keep everything nearby before cutting the avocado.
  4. Cut the Avocado: Dice the avocados last, right before assembling, to minimize browning. Aim for pieces slightly larger than your other ingredients.
  5. Assemble the Salad: In a large bowl, combine the chicken, avocado, cherry tomatoes, cucumber, and cilantro. Sprinkle in the garlic powder, salt, and black pepper.
  6. Dress and Serve: Drizzle the lime-cumin dressing over the salad and toss gently with a light hand to avoid mashing the avocado. Serve immediately.

Notes

Cut avocado last and serve immediately for best color and texture. For storage, press plastic wrap directly onto the salad surface and refrigerate up to 1 day. For meal prep, store dressing, avocado, and remaining ingredients separately and assemble fresh each day. Add toasted almonds or sunflower seeds for extra crunch. Use English cucumber to minimize water content in the salad.