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I absolutely adore this Chicken and Avocado Salad with Lime and Cilantro, as it offers a delightful blend of flavors that makes it a fantastic salad to enjoy all year round. If you’re not a fan of cilantro, I have a suggestion for making this salad without it!
Don’t forget to PIN the Chicken and Avocado Salad for later!
Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam found on Pinterest. I’ve been making my version of this delectable salad ever since she introduced it to me. She sent me an email with just a list of ingredients, so I played around with the salad and created my own measurements and instructions!
My take on this beloved salad includes chunks of chicken and avocado, with a dressing made from lime and mayonnaise. Since some members of my family aren’t fans of cilantro, I often make an equally delicious version without it. Over the years, I’ve served this chicken and avocado salad at numerous gatherings, and I believe it will be a hit for you too if you enjoy these ingredients!
The salad became so popular on the site that a few years ago, I decided to update the photos. I realized I usually make a slightly larger portion than the original recipe, so this version has a bit more chicken, avocado, and cilantro. Feel free to adjust the ingredients and quantities to suit your preferences. I’m confident that no matter how you customize it, this combination will be delicious!
What ingredients do you need for this recipe?
(This is just a list of ingredients; please scroll down for the complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe with ingredient amounts.)
- cooked chicken
- avocados
- fresh squeezed lime juice; I used my fresh-frozen lime juice
- salt, to taste
- green onion
- chopped fresh cilantro (optional, see notes)
- mayo
How to make this chicken and avocado salad without Cilantro:
If you’re not a fan of cilantro, simply triple the amount of green onion and omit the cilantro. I assure you, this salad will still be delicious even without cilantro!
Can you make this salad with rotisserie chicken?
Absolutely! I highly recommend using rotisserie chicken for this salad if you don’t want to bother poaching chicken breasts. I’ve made this salad with both freshly cut rotisserie chicken and pre-cut rotisserie chicken from Costco!
How long will Chicken and Avocado Salad keep in the fridge?
I’ve enjoyed this salad for lunch even after it’s been in the fridge overnight. However, since avocado is a delicate ingredient, I don’t think it will last more than a day or two in the fridge. This salad is best enjoyed fresh.
How low in carbs is the Chicken and Avocado Salad?
This delightful salad not only bursts with flavor but also contains only 2 net carbs per serving and 18 grams of protein!
How to make Chicken and Avocado Salad with Lime and Cilantro:
(This is just a summary of the steps for the recipe; please scroll down for the complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.)
- I used three cups of diced rotisserie chicken from Costco, cut into large chunks.
- Dice 2 medium avocados and toss them with fresh-squeezed lime juice.
- Slice the green onion (use about 3/4 cup if omitting cilantro).
- Chop the cilantro finely to evenly distribute the flavor throughout the salad.
- Mix mayo and fresh squeezed lime juice to create the dressing; adjust the dressing amount to your liking. (Keep in mind that the avocado already has lime juice, so you can use less if you’re not a fan of strong lime flavor.)
- Place the chicken in a large bowl, add sliced green onions and dressing, and mix well to coat all the chicken with the dressing.
- Add the avocado with the lime juice in the bowl’s bottom and gently combine with the chicken.
- Then add the finely chopped cilantro and gently mix until just combined. Season with salt to taste.
- Enjoy the salad right away or chill it for a few hours before serving.
- This salad can be refrigerated for a day, but it’s best when freshly made.
Make it a Low-Carb Meal:
Chicken and Avocado Salad with Lime and Cilantro can be a delightful side dish for a potluck. If you want to serve it as a main dish salad, consider pairing it with Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins.
More Salads with Chicken or Avocado:
Ingredients
- 3 cups cooked chicken, cut into large pieces
- 2 medium avocados, diced
- 3 T fresh squeezed lime juice, divided
- salt, to taste
- 1/4 cup thinly sliced green onion
- 1/2 cup finely chopped fresh cilantro (see notes)
- 3 T mayo (see notes)
Instructions
- Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
- Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
- Thinly slice the green onion and finely chop the cilantro (if using).
- Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
- Put the chicken into a bowl large enough to hold all the salad ingredients.
- Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
- Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
- Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
- Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
- Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.
Notes
If you’re not a cilantro fan, simply triple the green onion and skip the cilantro completely.
If you prefer more dressing on your salads, you may want to slightly increase the dressing amounts.
Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 306
Total Fat 24g
Saturated Fat 5g
Trans Fat 0g
Unsaturated Fat 17g
Cholesterol 66mg
Sodium 195mg
Carbohydrates 7g
Fiber 5g
Sugar 1g
Protein 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.