Description
A refreshing chicken avocado salad perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 2 ripe avocados, cubed
- 1/3 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 teaspoon olive oil (optional)
Instructions
- Shred or chop the cooked chicken into bite-sized pieces.
- Dice the red onion, halve the cherry tomatoes, and cube the avocado.
- In a large bowl, combine chicken, avocado, onion, tomatoes, and cilantro.
- Drizzle with lime juice and season with salt and pepper.
- Add olive oil if needed, then toss gently to combine.
- Chill in the refrigerator for 10–15 minutes or serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad can be served as a main dish or a side.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg