Kitchen notes · a little help before you start

Avocado Chicken Salad

Name: Avocado Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 each medium cooked chicken breasts (shredded or chopped, we used rotisserie chicken); 2 each ripe avocados (pitted and diced); 1/2 cup corn (roasted, canned, or frozen); 1/4 cup red or green onion (minced); 2 tablespoons cilantro (minced, or parsley or dill); 2 tablespoons lime (or lemon juice); 2 tablespoons olive oil; As Needed salt; As Needed Black pepper

Creamy avocado and tender chicken make this salad satisfying, with corn adding little bursts of sweetness. A light citrus dressing keeps the flavors bright, and the fresh herbs give each forkful a clean finish around the richer avocado.

Prep: 15 min
Cook: 5 min
Total: 20 min
Original yield: Serves 6
Ingredients: 9 listed

Make it part of your week

Estimating…

AmericanMain courseChickenPrep: 15 minutes or lessTotal: 30 minutes or lessSalads

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Toss with a light hand

The avocado is diced, so stir gently once the lime juice and oil go in. You want the pieces to coat the chicken without turning the whole bowl into mash.

2. Use chicken that’s already cooked

Start with cooked chicken, shredded or chopped. Rotisserie chicken is right at home here and keeps the salad firmly in quick-assembly territory.

3. Season at the end

Add salt and pepper with the dressing ingredients, then toss the salad as directed.

Get to know the ingredients

Avocados should be ripe

Ripe avocados are what give this salad its creamy feel. Dice them before adding, then keep the mixing gentle so they stay in soft chunks.

Any listed corn works

Roasted, canned, or frozen corn all fit the recipe. Use whichever one you have ready, since the corn is there for sweetness and texture rather than a separate cooking step.

Pick your herb

Cilantro is listed first, but parsley or dill can stand in. Mince the herb so it spreads through the chicken and avocado instead of landing in big leafy bites.

The last little job

Once everything is coated, stop tossing. A final gentle turn or two is enough, then taste for salt, pepper, and the brightness from the lime or lemon juice.

A little more help as you go

A few add-ins that fit

Chopped tomato, chopped cucumber, cooked chopped bacon, or black beans are all mentioned as good extras. Add only what sounds useful to the bowl you want, so the avocado chicken stays the main event.

Lime or lemon

Use lime juice or lemon juice, whichever you’re working with. Either one brings the acidity that keeps the avocado and olive oil from feeling too heavy.

A few questions you might have

Can I use rotisserie chicken?

Yes. The chicken just needs to be cooked, then shredded or chopped. Rotisserie chicken is specifically called out, so it’s a good shortcut here.

Should the avocado be mashed into the dressing?

No. Pit and dice the avocados, then toss gently with the rest. Some pieces may soften as you mix, but the salad is built around diced avocado.

Do I need to cook the corn first?

You can use roasted, canned, or frozen corn. There isn’t a separate cooking step for it, so use corn that’s ready to add to the bowl.

Can I use green onion instead of red onion?

Yes. Use finely minced red or green onion, whichever you prefer, so it mixes evenly through the salad.

What can I use instead of cilantro?

Parsley or dill are both listed as options. Mince whichever herb you choose before adding it to the bowl.

Any more cooking tips?

Additional add-ins that go well with this salad include chopped tomato, chopped cucumber, bacon chopped and cooked, or black beans.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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