Salads

Avocado Herb Chicken Salad

This Avocado Herb Chicken Salad is bright, creamy, and quick to pull together. It pairs tender shredded chicken with ripe avocado, fresh cilantro and parsley, a squeeze of lime, and a bit of red onion for crunch. The flavors are fresh and herbal, the texture is creamy with small pops of crisp onion, and it feels light but satisfying. If you enjoy herby chicken salads with bold flavors, you might also like a different twist on the idea like an Asian chicken salad for inspiration.

Recipe Information

Prep Time: 10 minutes
Cook Time: 0 minutes (uses cooked chicken)
Total Time: 10 minutes
Servings: 3
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~245 kcal
Protein: ~30 g
Carbohydrates: ~6 g
Fat: ~11 g
Fiber: ~3.5 g
Sugar: ~1 g
Sodium: ~350 mg

Why Make This Avocado Herb Chicken Salad

This salad comes together in minutes. It uses simple ingredients you may already have. The avocado makes the salad creamy without mayo. Fresh cilantro and parsley add bright, green herb notes. Lime juice lifts the flavors and keeps the avocado from browning. It’s great for quick lunches, light dinners, or a picnic. The mix is tasty, colorful, and has a pleasing balance of textures.

How to Make Avocado Herb Chicken Salad

You will shred cooked chicken, dice avocado, chop herbs and onion, then gently mix everything with lime juice and seasoning. No cooking required if you use pre-cooked chicken. Taste and adjust salt and pepper before serving. Chill briefly if you prefer it cold.

Ingredients:

2 cups cooked chicken, shredded
1 ripe avocado, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon lime juice
1/4 cup red onion, finely chopped
Salt and pepper to taste

Directions:

Step 1: Preparation

Gather all ingredients and rinse herbs. Pat the cooked chicken dry if needed and shred it into bite-size pieces. Cut the avocado in half, remove the pit, then dice into roughly 1/2-inch cubes. Finely chop the red onion and herbs.

Step 2: Mixing

Place the shredded chicken, diced avocado, chopped cilantro, chopped parsley, lime juice, and red onion into a large mixing bowl. Use a gentle folding motion to combine so the avocado keeps some chunks and does not puree. Fold until ingredients are evenly distributed.

Step 3: Cooking

No cooking is required. If you prefer a warm salad, briefly warm the shredded chicken in a skillet for 1–2 minutes, then let it cool slightly before adding the avocado and herbs to avoid melting the avocado.

Step 4: Finishing

Season with salt and pepper to taste. Taste and add a touch more lime if you want brighter acidity. Serve immediately chilled or at room temperature. Garnish with extra cilantro leaves or a lime wedge if desired.

How to Serve Avocado Herb Chicken Salad

Serve on a bed of mixed greens for a light lunch.
Spoon into avocado halves or hollowed tomatoes for a pretty appetizer.
Use as a filling for sandwiches, wraps, or on toasted sourdough.
Pair with crackers or pita for a picnic.
The salad looks bright with green herbs and pale avocado, and it tastes fresh with a gentle lime tang and herbal aroma.

How to Store Avocado Herb Chicken Salad

Short term: Store in an airtight container in the fridge for up to 24–48 hours. The avocado will slowly brown; a tight seal and a bit more lime juice help reduce browning.
Freezing: Not recommended. Avocado texture becomes mushy after freezing.
Tip: To keep the top from browning, press a piece of plastic wrap directly onto the surface before sealing the container.

Expert Tips for Perfect Avocado Herb Chicken Salad

Use a ripe but firm avocado. Overripe avocado will mash too much during mixing.
Room-temperature chicken mixes more smoothly with avocado. If chicken is straight from the fridge, let it sit for 10 minutes.
Chop herbs just before mixing for the freshest aroma.
Add lime gradually and taste. Too much acid can overpower the herbs.
For extra crunch, stir in toasted pumpkin seeds or chopped celery at the end.

Delicious Variations

Greek-style: Add diced cucumber, Kalamata olives, and a teaspoon of olive oil.
Spicy: Stir in a dash of hot sauce or 1/2 teaspoon of chili flakes.
Creamier: Mix in 2 tablespoons of plain Greek yogurt for extra creaminess.
Mediterranean: Swap cilantro for dill and parsley for basil; add lemon instead of lime.
Tex-Mex: Add corn kernels, black beans, and a pinch of cumin.

Frequently Asked Questions

Can I use rotisserie chicken?
- Yes. Rotisserie chicken works great. Remove the skin and shred the meat for best texture.
How do I keep the avocado from browning?
- Lime juice slows browning. Store the salad in an airtight container and press plastic wrap onto the surface to limit air contact.
Can I make this salad ahead of time?
- You can assemble the salad a few hours ahead, but the avocado will brown and soften over time. If making ahead, mix the chicken and herbs and add avocado just before serving.
Is this salad suitable for meal prep?
- Partially. Prep the chicken and herbs ahead, but add the avocado and lime right before eating for best texture and color.
Can I add other vegetables or fruit?
- Yes. Cherry tomatoes, cucumber, mango, or apple slices pair well. Add them at the end to keep textures fresh.

Conclusion

This Avocado Herb Chicken Salad is a fast, fresh, and healthy choice for busy days or relaxed meals. The combination of creamy avocado, tangy lime, and bright herbs makes a satisfying dish that’s easy to adapt. For a heartier warm-grain version with similar flavors, try the Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey for inspiration and a different way to enjoy these ingredients.