Name: Easy Lunch Recipes: Avocado Chicken Salad Done Right
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cooked chicken, shredded or chopped; 1 large ripe avocado, diced; 1/4 cup red onion, finely chopped; 1/2 cup cherry tomatoes, halved; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lime juice; Salt and pepper, to taste

Jump to Recipe

I’ve made a lot of salads, but this avocado chicken salad? It’s the one I keep going back to. It checks every box: creamy without mayo, fresh but still filling, and fast enough to toss together in the time it takes for coffee to brew. It’s my no-fuss answer when lunch needs to taste like I tried (but secretly, I didn’t). We’re talking tender shredded chicken, buttery chunks of ripe avocado, juicy tomatoes, and crisp red onion all wrapped up in a tangy lime dressing. The textures play well together, and the flavors are balanced without trying too hard. If you’ve got leftovers, congrats—they’re just as good the next day, maybe better. Whether you need a packable work lunch or a dinner that doesn’t require a stovetop meltdown, this salad lands the job. And hey, it even works as a last-minute potluck rescue. You’ll look like you planned it. I won’t tell.

1) Key Takeaways
2) Easy Avocado Chicken Salad Recipe
3) Ingredients for Avocado Chicken Salad
4) How to Make Avocado Chicken Salad
5) Tips for Making Avocado Chicken Salad
6) Making Avocado Chicken Salad Ahead of Time
7) Storing Leftover Avocado Chicken Salad
8) Try these Lunch recipes next!
9) Avocado Chicken Salad
10) Nutrition

1) Key Takeaways

This is one of the easiest and freshest easy lunch recipes to throw together in minutes.
Use rotisserie chicken and ripe avocado to save time and boost flavor.
No mayo needed here. Just fresh lime juice and creamy avocado.
Perfect as a sandwich filling, lettuce wrap, or straight out of the bowl.

2) Easy Avocado Chicken Salad Recipe

This salad has become one of my go-to easy lunch recipes, especially on days when time and patience are both in short supply. The creamy avocado pulls everything together like it’s been planning to all along, and the chicken gives you a satisfying bite that doesn’t weigh you down.

When I first made this, I had no idea it would become a regular in my lunch rotation. I just had leftover chicken and one very ready avocado staring at me. Toss in a few pantry staples and I was hooked. It’s simple, but not boring. Healthy, but not punishing. And did I mention fast?

If you’re someone who tends to forget to eat lunch until you’re already starving (guilty), this chicken salad recipe can save you. It’s quick, loaded with good fats, and feels like you tried. Even if you didn’t.

3) Ingredients for Avocado Chicken Salad

Cooked Chicken: Shredded or chopped, any kind works. I usually use rotisserie chicken, because it’s ready and has flavor baked right in. If you’ve got leftover grilled chicken, that works too.

Avocado: Ripe but not mushy. The avocado is the star, so use the good one hiding behind the bananas. Dice it right before mixing so it keeps its shape.

Red Onion: Adds sharpness and crunch. A small amount goes a long way. You could swap this with green onion if you like something milder.

Cherry Tomatoes: Halved or quartered, they add a bright pop and juiciness. If you don’t have them, chopped regular tomatoes will do the trick.

Cilantro: Fresh and herbaceous. It gives the salad that extra kick. Not a cilantro fan? Leave it out or swap with parsley.

Fresh Lime Juice: Brightens it up and keeps the avocado from turning brown too fast. Just a quick squeeze goes a long way.

Salt and Pepper: You need them. They wake everything up and make each bite more balanced. Taste and adjust after mixing.

4) How to Make Avocado Chicken Salad

Step 1. Get a big mixing bowl. Toss in your chopped or shredded chicken, diced avocado, red onion, and halved cherry tomatoes. Don’t stir yet.

Step 2. Add the chopped cilantro right over the top. It might look like a lot, but trust me—it blends in perfectly once everything comes together.

Step 3. Squeeze the fresh lime juice over everything. This is what ties the whole dish together and keeps your avocado nice and green.

Step 4. Gently toss everything using a big spoon. Try not to mash the avocado unless you like it extra creamy. Aim for soft chunks in every bite.

Step 5. Taste, then add salt and pepper as needed. I usually go light at first, then adjust after a few forkfuls. You’ll know when it’s right.

Step 6. Serve immediately or chill it for 10 minutes. It’s ready either way, and still tastes great later. No fuss required.

5) Tips for Making Avocado Chicken Salad

If your chicken is warm, let it cool a bit first. Mixing hot chicken with avocado turns the whole thing into a mushy mess. Give it a few minutes on the counter.

Use a fork to test your avocado before cutting. If it gives just a little under gentle pressure, it’s perfect. Too soft, and it’ll fall apart. Too firm, and it won’t blend into the salad well.

This is one of those recipes with avocado that works best with minimal handling. The more gently you mix, the more texture you’ll keep. It’s not guac. Let it be chunky and proud.

6) Making Avocado Chicken Salad Ahead of Time

Avocados don’t wait. If you’re making this ahead, chop and mix everything else first and leave the avocado out. Add it right before you’re ready to serve. That keeps things fresh and vibrant.

The chicken mix holds up well in the fridge for a couple days. You can portion it out for lunch boxes or prep it the night before a picnic or potluck. It’s flexible and forgiving, which makes it one of my favorite easy lunch recipes.

Pack the lime wedge separately and squeeze it on right before you eat. That tiny detail makes a big difference in flavor and color. Trust me on this one.

7) Storing Leftover Avocado Chicken Salad

If you do have leftovers, put them in a sealed container. Try to eat them within a day. The avocado holds its shape best on the first day but still tastes good on the second.

A splash of lime juice helps slow browning. If it starts looking a little off, give it a stir and you’ll see the green come back. It’s one of those recipes delicious even when it’s not picture perfect.

Don’t freeze it. Cold ruins the avocado texture and you’ll end up with something sad. Keep it chilled in the fridge and enjoy it cold or at room temp.

8) Try these Lunch recipes next!

9) Avocado Chicken Salad