Avocado Chicken Salad Recipe

Chicken: Cooked and shredded, it provides the protein base for the salad.

Avocados: Diced, they add creaminess and healthy fats.

Cherry tomatoes: Halved, they bring a burst of sweetness and color.

Red onion: Finely chopped, it adds a sharp, tangy flavor.

Lime juice: Adds a zesty, refreshing acidity to the dressing.

Cilantro: Chopped, it gives a fresh, herbal note.

Olive oil: Provides a smooth, rich base for the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice and depth.

When preparing the avocados, make sure to dice them just before adding them to the salad to prevent them from browning. To keep the cherry tomatoes from making the salad too watery, consider removing the seeds before halving them. For a more intense flavor, let the red onion sit in the lime juice for a few minutes before mixing it with the other ingredients. This will mellow out the sharpness of the onion and infuse it with a tangy taste.

• cooked chicken - Substitute with cooked turkey: Both have similar textures and flavors, making turkey a great alternative.

• avocados - Substitute with mangoes: Mangoes provide a creamy texture and a sweet flavor that complements the other ingredients.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a similar crunch.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• To keep your avocado chicken salad fresh, store it in an airtight container. This helps to maintain the flavors and prevent the avocados from browning too quickly.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure and keeps the avocados looking vibrant.
• Store the salad in the refrigerator if you plan to consume it within 1-2 days. The avocados may start to brown after this period, but the salad will still be safe to eat.
• If you need to keep the salad for a longer period, consider freezing the chicken separately and preparing the avocado mixture fresh when you're ready to eat. Avocados don't freeze well and can become mushy upon thawing.
• To freeze the chicken, place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the container with the date to keep track of its freshness.
• When you're ready to enjoy the salad, thaw the chicken in the refrigerator overnight. Combine it with freshly diced avocados, cherry tomatoes, red onion, and the rest of the ingredients as per the original recipe.
• For an extra burst of freshness, add a squeeze of lime juice just before serving. This not only enhances the flavor but also helps to keep the avocados from browning too quickly.
• If you notice any browning on the avocados, simply scoop out the browned parts before serving. The rest of the avocado should still be perfectly fine to eat.

• If you prefer your chicken warm, gently heat the shredded chicken separately in a skillet over medium heat for about 3-5 minutes. Then, mix it back into the salad.
• For a quick microwave option, place the chicken in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power for 1-2 minutes. Be careful not to overheat, as it can dry out the chicken.
• If you want to reheat the entire salad, preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet and cover it with aluminum foil. Heat for about 10 minutes, checking occasionally to ensure the avocados don't get too mushy.
• Alternatively, you can use a steamer to gently warm the chicken without affecting the texture of the avocados. Place the chicken in the steamer basket and steam for about 5 minutes.
• If you have an air fryer, set it to 300°F (150°C) and place the chicken in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for dicing avocados, halving cherry tomatoes, and finely chopping the red onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the cooked chicken and cherry tomatoes accurately.

• Measuring spoons: Necessary for measuring the lime juice, cilantro, and olive oil.

• Tongs: Useful for tossing the salad gently to combine all ingredients without mashing the avocados.

• Serving spoon: Ideal for serving the salad once it is ready.

• Refrigerator: Used to chill the salad if you prefer to serve it cold.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-chop ingredients: Prepare and chop the vegetables like avocados, cherry tomatoes, and red onion in advance and store them in the fridge.

Cilantro paste: Use ready-made cilantro paste instead of chopping fresh cilantro to save a few minutes.

Lime juice bottle: Opt for bottled lime juice instead of squeezing fresh limes.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients at once, reducing the need for multiple dishes.