Description
A fresh and creamy Avocado Chicken Salad featuring shredded boiled chicken, ripe avocados, crisp cucumber, and juicy cherry tomatoes, perfectly seasoned with lemon juice and olive oil. This light and nutritious dish is ideal for a quick lunch or a healthy open-faced sandwich.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts (about 1 pound)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 red onion, thinly sliced
Other
- 2 ripe avocados
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Chicken: Boil salted water in a pot and add the chicken breasts. Cook them for 15-20 minutes until there is no pink inside. Remove from water, let cool, then shred the chicken finely using two forks.
- Prepare the Veggies: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Combine all these chopped vegetables in a large mixing bowl.
- Mash the Avocados: In a separate bowl, mash the ripe avocados with fresh lemon juice until creamy but still slightly chunky to add texture to the salad.
- Combine Ingredients: Add the shredded chicken to the bowl with vegetables. Then add the mashed avocado mixture. Drizzle olive oil over all ingredients and season with salt and pepper to taste.
- Mix It Up: Gently fold all components together until evenly combined, being careful not to over-mash the avocado and ingredients, maintaining a nice texture.
- Serve & Enjoy: Serve the avocado chicken salad immediately as a light meal or use it as a topping for whole grain bread to enjoy as an open-faced sandwich.
Notes
- For extra flavor, add fresh herbs like cilantro or parsley if desired.
- Chicken can be roasted or grilled instead of boiled for a different texture and taste.
- If you prefer, keep the chicken chunks larger for a chunkier salad.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; avocado may brown slightly upon storage.
- Serve with whole grain bread or lettuce wraps for a low-carb option.
