Avocado Chicken Salad

The first time I made this avocado chicken salad, I was trying to use up some leftover grilled chicken from a weekend cookout. My roommate walked into the kitchen, took one bite, and literally asked me to make it again the next day. Now it's become our go-to meal when we want something that feels fancy but comes together in under an hour.

Last summer, I brought this salad to a potluck and watched it disappear in minutes. My friend Sarah, who claims to hate salads, went back for seconds and asked for the recipe right there. Something about the combination of warm spiced chicken against cool crisp vegetables just works magic.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and absorbs the smoked paprika beautifully
• Smoked paprika: This subtle smokiness transforms ordinary chicken into something special
• Ripe avocados: They should yield slightly to gentle pressure but not feel mushy
• Fresh lime juice: Bottled juice cannot replicate the bright acidity needed here
• Dijon mustard: Acts as an emulsifier helping the dressing stay creamy and cohesive
• Cherry tomatoes: Sweet little bursts of juice that balance the rich avocado
• Red onion: Finely diced adds just enough sharpness without overwhelming
• Fresh cilantro: Brings a herbal brightness that ties everything together

Instructions

Season and cook the chicken:

Rub the chicken breasts with olive oil then sprinkle with salt pepper and smoked paprika on all sides

Grill to perfection:

Cook for 6 to 7 minutes per side until the chicken reaches 165 degrees Fahrenheit and juices run clear

Let it rest:

Set the chicken aside for 5 minutes so the juices redistribute keeping it moist when diced

Prep the vegetables:

Combine the diced avocados cherry tomatoes red onion cucumber and fresh herbs in a large bowl

Whisk the dressing:

Mix the olive oil lime juice Dijon mustard minced garlic and seasonings until fully combined

Bring it together:

Add the diced chicken to the vegetables then pour the dressing over and toss gently

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My mom started making this every Sunday for meal prep and says it is changed her entire lunch routine. She loves that she can grab a container from the fridge and feel like she is eating something thoughtfully prepared instead of sad desk food.

Make Ahead Strategy

The salad holds up beautifully for 2 to 3 days in the refrigerator but keep the avocado and dressing separate until serving. The chicken actually benefits from marinating in the spices overnight so do not be afraid to cook it the day before.

Easy Variations

Sometimes I swap in grilled shrimp when I want something lighter or use turkey breast slices from the deli for a no cook version. The base formula of creamy avocado zesty dressing and crisp vegetables works with practically any protein you have on hand.

Serving Suggestions

This salad is substantial enough to eat on its own but I love scooping it into butter lettuce cups for a low carb wrap situation. It also works beautifully over a bed of mixed greens for extra volume or served alongside some crusty whole grain bread to soak up any leftover dressing.

• Try adding crumbled feta or goat cheese if you want extra tang and creaminess
• Sliced almonds or pumpkin seeds add a wonderful crunch factor
• A squeeze of fresh lime right before serving brightens everything up

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Hope this becomes one of those recipes you turn to again and again when you need something satisfying without spending hours in the kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, but keep the avocado separate until serving to prevent browning. Store grilled chicken, chopped vegetables, and dressing in separate containers in the refrigerator for up to 3 days.

→ What protein alternatives work well?

Grilled shrimp, shredded turkey, or even chickpeas make excellent substitutes. Adjust cooking times accordingly — shrimp needs just 2-3 minutes per side.

→ Is this suitable for meal prep?

Absolutely. Portion ingredients into separate containers. The dressing actually benefits from sitting overnight as flavors meld. Just toss avocado in right before eating.

→ How do I prevent avocado from turning brown?

Toss diced avocado with a tablespoon of lime juice before storing. The citric acid slows oxidation. Alternatively, leave avocado in large pieces and slice just before serving.

→ Can I grill the vegetables too?

Certainly. Grill halved cherry tomatoes and red onion alongside the chicken for a smoky flavor profile. Let them cool slightly before combining with other ingredients.

→ What can I add for extra crunch?

Try toasted pumpkin seeds, chopped walnuts, or even crispy bacon bits. Just add these toppings right before serving to maintain their texture.