Fresh Avocado Chicken Salad

# What You'll Need:

01 - 2 cups cooked chicken breast, shredded or diced

02 - 2 ripe avocados, diced

03 - 1/4 cup red onion, finely chopped

04 - 1/2 cup cherry tomatoes, halved

05 - 1 small cucumber, diced

06 - 2 tablespoons fresh cilantro, chopped

07 - 2 tablespoons fresh parsley, chopped

08 - 1/4 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - 2 tablespoons fresh lime juice

11 - 2 tablespoons extra-virgin olive oil

01 - In a large bowl, combine the cooked chicken, diced avocados, red onion, cherry tomatoes, and cucumber.

02 - Add the chopped cilantro and parsley to the bowl.

03 - In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.

04 - Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.

05 - Serve immediately, or chill for up to 1 hour before serving for a colder, firmer texture.

01 -

It comes together in under twenty minutes with ingredients you probably already have.
The creamy avocado acts as the dressing, so theres no heavy mayo or complicated mixing.
Its filling enough to be a full meal but light enough that you wont feel weighed down afterward.

02 -

If you toss the salad too vigorously, the avocado will break down and turn the whole thing into a chunky guacamole.
Lime juice not only flavors the salad but also keeps the avocado from browning too quickly.
Leftovers lose their texture after a day because the avocado oxidizes and the cucumber releases water.

03 -

Use a potato masher to shred warm chicken quickly instead of using your hands or two forks.
If your avocados are too firm, wrap them in a paper bag with a banana overnight to speed up ripening.
Taste the salad after tossing and add more lime or salt, avocado can dull seasoning if its very ripe.