Avocado Chicken Salad
Avocado and Chicken Salad is a nutritious and delicious salad that is perfect for a light lunch or dinner. Chunks of chicken are combined with creamy avocado, fresh vegetables and a light dressing.
Ingredients
- 2 chicken breasts, cooked and cut into bite-size pieces
- 2 ripeavocados
- 1 cucumber
- 1 tomato
- ¼ red onion
- ¼ cupfresh parsley or cilantro
- 3 tbspolive oil
- 2 tbsplemon juice
- 1 clovegarlic
- to tastesalt and pepper
Method
- In a saucepan, bring water to a boil with salt. Add the chicken breasts and cook over medium heat for 15-20 minutes until fully cooked. Remove, let cool, then cut into bite-sized pieces.
- Wash and dice the avocado, cucumber, tomato and red onion. Finely chop the parsley or cilantro.
- In a small bowl, combine the olive oil, lemon juice, crushed garlic, salt and pepper.
- In a large bowl, combine the sliced chicken, avocado, cucumber, tomato and red onion.
- Pour the dressing over the salad and mix gently. Sprinkle with fresh parsley or cilantro before serving.
FAQ
Avocado flesh oxidizes when exposed to air because of the enzyme polyphenol oxidase. The most effective prevention is coating the cut surfaces immediately with fresh lemon or lime juice — the citric acid neutralizes the enzyme and keeps the flesh green for several hours. Press plastic wrap directly onto the surface of any unused avocado half (covering the pit helps too) before refrigerating. In a composed salad, toss the avocado pieces in dressing or lemon juice right away. Contrary to popular belief, leaving the pit in a bowl of guacamole only protects the surface directly beneath it — the rest still oxidizes. Eat the salad within 2–3 hours of cutting the avocado for the best color and flavor.
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Comments (1)
Cold plates are a small detail that make this avocado chicken salad noticeably better. Ten minutes in the fridge before plating keeps everything crisp through the meal. It's a restaurant trick worth stealing.