Chicken and Avocado Salad

tinsufMay 18, 2025

0 1 minute read

Chicken and Avocado Salad

Fresh, vibrant, and protein-packed—this chicken and avocado salad is a go-to for healthy lunches or light dinners. With juicy shredded chicken, creamy avocado slices, and a tangy lemon dressing, it’s both satisfying and refreshingly light.

If you enjoy simple yet nutrient-rich recipes, check out this high-protein salad alternative on tinsuf.com—ideal for quick lunches that fuel your day without weighing you down.

Ingredients

Salad Base

1 cooked chicken breast, shredded
2 ripe avocados, diced
1 cup chopped romaine or iceberg lettuce
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¼ cup finely chopped red onion
¼ cup chopped fresh cilantro

Lemon Olive Oil Dressing

Juice of 1 lemon
2 tablespoons olive oil
1–2 pinches crushed chili flakes (optional)
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Salt and freshly ground black pepper to taste

Directions

Prepare Ingredients
In a large mixing bowl, combine the shredded chicken, diced avocado, chopped lettuce, red onion, and cilantro.
Make the Dressing
In a separate bowl, whisk together lemon juice, olive oil, salt, pepper, and chili flakes.
Toss the Salad
Drizzle the dressing over the salad and gently toss to combine without crushing the avocado.
Serve
Plate immediately for best texture, or refrigerate for 10–15 minutes before serving if you prefer it chilled.
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Time & Yield

Prep Time: 10 minutes
Cook Time: 15 minutes (if chicken not pre-cooked)
Total Time: ~25 minutes
Yields: 2 servings

Tips & Variations

Swap chicken with canned tuna or grilled shrimp for variety.
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Add chopped cucumbers, cherry tomatoes, or sweet corn for added texture.
To keep avocado fresh longer, toss it in lemon juice before adding to the salad.

Storage

Refrigerator: Store in an airtight container for up to 24 hours. Best eaten same day.
Freezer: Not recommended (avocado texture will change).
Meal Prep Tip: Prepare dressing separately and toss before serving.