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No-Fuss Avocado Lime Chicken Salad - Fresh, Simple, Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works great)
  • 2 ripe avocados, pitted and diced
  • 1/3 cup red onion, finely minced
  • 1/2 cup celery, finely chopped (for crunch)
  • 1/4 cup fresh cilantro, chopped (optional if you’re not a fan)
  • 1–2 jalapeños, seeded and finely minced (optional for heat)
  • 2–3 limes, juiced (about 4–5 tablespoons)
  • 2 tablespoons olive oil or avocado oil
  • 1–2 teaspoons honey or maple syrup (to balance the lime)
  • 1 teaspoon garlic powder or 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin (optional, adds warmth)
  • Salt and black pepper to taste
  • Lime zest from 1 lime (optional, but brightens the flavor)

Method
 

  1. Prep the chicken. Use cooked, cooled chicken. Chop or shred into bite-size pieces. Pat with a paper towel if it’s wet, so the salad doesn’t get watery.
  2. Make the dressing. In a large bowl, whisk together lime juice, olive oil, honey, garlic, cumin, salt, and pepper. Add lime zest if using.
  3. Add the mix-ins. Stir in the red onion, celery, cilantro, and jalapeño. This lets the flavor bloom before adding the avocado.
  4. Fold in the avocado. Add the diced avocado and gently coat it in the dressing. Keep some pieces chunky for texture.
  5. Combine with chicken. Add the chicken to the bowl and fold everything together until well mixed but not mashed. Taste and adjust salt, pepper, and lime.
  6. Rest briefly. Let it sit for 5–10 minutes so the flavors settle. If it thickens too much, add a splash more lime juice or a drizzle of oil.
  7. Serve. Spoon over greens, tuck into lettuce cups, wrap in a tortilla, or pile onto toast or crackers.