🥗 How to make Chicken Avocado Salad

1️⃣ Prepare the Chicken

If your chicken isn’t already cut, place the cooked chicken on a cutting board and dice it into bite-size pieces (about ½–¾ inch).
Set aside in a large mixing bowl.

Tip: Rotisserie or leftover roasted chicken works perfectly here—just remove skin and bones first.

2️⃣ Wash and Prep the Vegetables

Rinse the mixed greens or romaine thoroughly and dry well (a salad spinner is ideal).
Slice the cherry or grape tomatoes in half.
Peel the cucumber and slice into half-moons or chunks.
Thinly slice the red onion (use just a little—it’s meant to add bite, not overpower).

Add all vegetables to the bowl with the chicken.

3️⃣ Cut and Protect the Avocado

Slice the avocados in half, remove the pits, and scoop the flesh onto a cutting board.
Cut into cubes.

Immediately drizzle the avocado with lemon or lime juice and gently toss to coat—this keeps it fresh and vibrant.

4️⃣ Combine Gently

Add the avocado to the bowl with the chicken and vegetables.
Use a large spoon or spatula to gently fold everything together, being careful not to mash the avocado.

5️⃣ Dress the Salad

Drizzle olive oil evenly over the salad.
Season with salt and black pepper to taste.

Start light—you can always add more.

6️⃣ Finish with Herbs (Optional)

If using fresh herbs like cilantro or parsley, finely chop and sprinkle over the salad.
Give one final gentle toss.

7️⃣ Taste & Adjust

Taste the salad and adjust seasoning if needed:

• More citrus for brightness

• More salt to bring everything together

• A little extra olive oil for richness

8️⃣ Serve Immediately

Serve right away for the best texture and color.
This salad is perfect on its own or as a light lunch, dinner side, or meal-prep bowl.