Save I was standing in front of the fridge after a long morning run, starving and staring at leftover rotisserie chicken. I had one perfectly ripe avocado on the counter and a lime rolling around in the fruit bowl. Instead of reaching for bread or crackers, I just started chopping. What came together in that bowl was so vibrant and satisfying that I forgot all about my usual post-run toast.
I started making this salad for my sister when she came over for lunch on Saturdays. She was always trying to eat lighter but hated anything that felt like diet food. The first time I served it to her in a big bowl with tortilla chips on the side, she looked skeptical. By the time she finished her second helping, she was asking me to text her the recipe.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here because it is already seasoned and juicy, but grilled or poached chicken works just as well.
- Ripe avocados, diced: They need to be soft enough to yield to gentle pressure but not mushy, or they will turn into guacamole when you toss the salad.
- Red onion, finely chopped: The sharpness cuts through the richness of the avocado, and soaking it in cold water for a few minutes mellows the bite if you are sensitive to raw onion.
- Cherry tomatoes, halved: I love how their sweetness bursts against the lime, and they add little pops of color that make the bowl look alive.
- Cucumber, diced: It brings crunch and coolness, and I never peel mine because I like the flecks of green.
- Fresh cilantro, chopped: This is where the salad gets its personality, but if you are one of those people who tastes soap, swap it out without guilt.
- Fresh parsley, chopped: It adds a mild earthiness that balances the cilantro and keeps the flavors from getting too sharp.
- Salt and black pepper: Just enough to wake everything up without overpowering the natural flavors.
- Fresh lime juice: This is non-negotiable, bottled lime juice will not give you that bright, zesty punch.
- Extra-virgin olive oil: It ties the dressing together and adds a silky finish that coats every bite.
Instructions
- Combine the base ingredients:
- In a large bowl, toss together the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber. Try to keep your avocado pieces intact by handling them gently.
- Add the fresh herbs:
- Stir in the chopped cilantro and parsley, letting their fragrance fill the bowl. This is when the salad starts smelling like summer.
- Whisk the dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until it emulsifies into a smooth, tangy dressing. Taste it and adjust the seasoning if needed.
- Dress and toss:
- Pour the dressing over the salad and use a gentle folding motion to combine everything without smashing the avocado. You want every piece coated but still distinct.
- Serve or chill:
- Serve it right away for the freshest taste, or cover and refrigerate for up to an hour if you prefer it cold and slightly firmer. Any longer and the avocado starts to brown.
Save One afternoon I packed this salad into a glass jar and took it to the park for a picnic. My friend bit into a forkful and said it tasted like eating sunshine. We sat under a tree with our shoes off, and for a moment everything felt simple and right. That is what good food does, it turns an ordinary day into a memory.
How to Pick the Perfect Avocado
I used to squeeze avocados too hard at the store and ruin them before I even got home. Now I know to cradle them gently in my palm and press near the stem end, if it gives slightly without feeling mushy, it is ready. If the skin is still firm, let it sit on your counter for a day or two. Once it is ripe, move it to the fridge to slow things down and buy yourself a few extra days before it goes past its prime.
Ways to Customize This Salad
I have made this salad a hundred different ways depending on what I have around. Sometimes I add diced mango for sweetness or throw in a handful of cooked quinoa to make it more filling. A pinch of chili flakes gives it a gentle heat, and crumbled feta or cotija cheese adds a creamy, salty finish. If I am serving it for dinner, I pile it into butter lettuce cups or scoop it onto toasted sourdough.
Storage and Make Ahead Tips
This salad does not love the fridge for long because the avocado starts to turn brown and the vegetables release water. If you need to prep ahead, keep the dressing separate and only dice the avocado right before serving. You can prep the chicken, chop the veggies, and store them in an airtight container for up to a day, then assemble everything fresh when you are ready to eat.
- Store any leftovers in a sealed container with plastic wrap pressed directly onto the surface to minimize air exposure.
- Eat leftovers within 24 hours for the best taste and texture.
- If the avocado browns a little, just stir it in, the flavor is still good even if it does not look perfect.
Save This salad has become my answer to hot days, lazy weekends, and that moment when I want something nourishing without a lot of fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions
- → Can I prepare this salad in advance?
Yes, you can prep the ingredients separately and store them in airtight containers for up to 24 hours. Combine and dress just before serving to prevent the avocado from browning and maintain crispness.
- → What's the best way to keep avocado from browning?
Add the avocado just before serving or toss it gently with the lime juice immediately after cutting. The citric acid helps prevent oxidation and browning.
- → Can I use rotisserie chicken instead?
Absolutely. Store-bought rotisserie chicken works perfectly and saves time. Simply shred or dice it and proceed with the salad as directed.
- → What are good serving alternatives?
Serve this salad in butter lettuce cups for a low-carb option, over mixed greens for extra volume, or atop whole-grain toast for a heartier meal.
- → How can I add more heat to this dish?
Stir in diced jalapeño or a pinch of chili flakes when combining ingredients. You can also drizzle with a touch of hot sauce or add fresh serrano peppers.
- → Is this suitable for meal prep?
Store components separately and assemble within 24 hours for best results. Keep the dressing in a separate container and add just before eating.