Ingredients
Scale
- 2 cups cooked chicken breast
Shredded or cubed for easy mixing and consistent texture. Rotisserie chicken works well if you’re in a hurry. - 2 ripe avocados
Peeled, pitted, and either mashed or diced, depending on your texture preference. - 2 tablespoons fresh lime juice
Helps preserve the avocado’s color and adds a bright citrus note. - ½ cup celery, finely diced
Provides a fresh crunch and light bitterness. - ¼ cup red onion, finely diced
Offers a sharp, slightly sweet flavor. Soaking in water for 5 minutes before adding can reduce sharpness. - ¼ cup fresh cilantro, chopped
Adds herbal brightness. Can be replaced with flat-leaf parsley if you’re not a cilantro fan. - Salt and freshly ground black pepper, to taste
Essential for enhancing overall flavor.
Optional Add‑Ins (Customize to Taste)
- 1 small jalapeño, seeded and finely chopped
Adds heat and complexity if you enjoy a bit of spice. - ½ teaspoon garlic powder or minced fresh garlic
For a subtle savory base. - ½ cup cherry tomatoes, halved
Introduces a juicy pop and slight sweetness. - 2 tablespoons Greek yogurt or sour cream (optional)
For extra creaminess if desired, while still keeping it light.
Instructions
- Cook and cool the chicken
- If you’re not using leftover or rotisserie chicken, start by boiling or grilling 2 chicken breasts.
- Let them rest and cool slightly before dicing or shredding.
- Prepare the avocado
- Peel and pit the avocados.
- Place in a large mixing bowl and lightly mash or cube, depending on desired texture.
- Add citrus
- Pour the lime juice directly over the avocado to help prevent browning.
- Stir gently to coat.
- Mix in the vegetables
- Add celery, red onion, and cilantro to the avocado bowl.
- Stir carefully to distribute the ingredients evenly.
- Combine with chicken
- Fold in the shredded or diced chicken.
- Use a spatula or large spoon to gently mix until all ingredients are well combined.
- Season to taste
- Add salt and pepper a bit at a time.
- Taste as you go to avoid over-seasoning.
- Optional add-ins
- If using jalapeños, garlic, tomatoes, or yogurt, add them now and stir until just blended.
- Serve or chill
- The salad is ready to serve immediately but can be refrigerated for 30 minutes for a colder, firmer texture.
Notes
- Use ripe but firm avocados
They should yield slightly to pressure but not feel mushy. Overripe avocados may turn the salad too soft or brown too quickly. - Avoid over-mashing
If you like chunks of avocado, stir gently. For a smoother, creamier texture, mash more thoroughly. - Quick trick for onion sharpness
Soak chopped red onion in cold water for 5 minutes and drain. This reduces bitterness without losing crunch. - Lime vs. lemon
Lime adds a tropical citrus note, but lemon juice can be used as a substitute for a slightly tangier edge. - Storage tips
Avocado tends to brown when exposed to air. Store leftovers in an airtight container with plastic wrap pressed directly on the surface. Best eaten within 24 hours. - Don’t skip the citrus
The lime juice not only adds flavor but also prevents oxidation of the avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes