Chicken salad with avocado and lemon dressing

Chef’s Secret: I’ll let you in on a little kitchen trick I only share with friends — a simple lemony dressing plus creamy avocado turns ordinary shredded chicken into something that tastes like it spent all day simmering in flavor. Right away, you’ll notice how the bright citrus cuts the richness and how the avocado makes the whole salad silky without a dollop of heavy cream. I learned this while testing quick lunches that had to be fast, forgiving, and utterly delicious. The dressing comes together in seconds, the colors pop on the plate, and the texture plays between crisp celery, tender chicken, and buttery avocado. Keep a few pantry staples on hand, and you’ll have a go-to that feels gourmet every time.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes (if cooking chicken)
• Total Time: 30 minutes

Why This Recipe is Awesome

Because it tastes fresh, looks beautiful, and doesn’t make a mess of your day. You get creamy avocado, bright lemon zing, and juicy shredded chicken with crunchy celery and sweet cherry tomatoes. It’s so easy even your microwave can’t mess it up — but if you want golden edges on the chicken, I’ll show you how. The textures sing: silk, snap, and tender chew all in every forkful.

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (about 10 oz; rotisserie works great)
• 4 cups mixed salad greens (baby spinach, arugula, or spring mix)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup celery, thinly sliced
• 1/4 cup red onion, thinly sliced (optional)
• 1 cup cucumber, diced
• 2 tbsp fresh parsley or cilantro, chopped
• 1/4 cup toasted almonds or pepitas (optional for crunch)
• Kosher salt and freshly ground black pepper, to taste

For the Sauce / Garnish (Lemon Dressing):

• 3 tbsp fresh lemon juice (about 1 large lemon)
• 3 tbsp extra-virgin olive oil
• 2 tbsp Greek yogurt or mayonnaise (use mayo for dairy-free)
• 1 tsp Dijon mustard
• 1 tsp honey or agave
• 1/4 tsp garlic powder or 1 small garlic clove, minced
• Salt and pepper to taste

How I Make It

Step 1:

I start with the dressing so the flavors relax together. In a small bowl whisk 3 tbsp lemon juice, 3 tbsp olive oil, 2 tbsp Greek yogurt (or mayo), 1 tsp Dijon, 1 tsp honey, and a pinch of salt and pepper. Taste for balance — it should feel bright, slightly creamy, and a little sweet. The kitchen will smell like fresh lemon and that gets me excited.

Step 2:

If you need to cook chicken, heat a skillet over medium-high heat, drizzle 1 tbsp oil, season two boneless skinless chicken breasts with salt and pepper, and sear 6–7 minutes per side until the internal temperature reaches 165°F on an instant-read thermometer. Let them rest 5 minutes, then shred with two forks. If you use rotisserie chicken, skip straight to shredding — I love the caramelized edges it brings.

Step 3:

In a large bowl combine shredded chicken, chopped avocado, 1 cup cherry tomatoes, 1/2 cup sliced celery, 1 cup diced cucumber, and 1/4 cup red onion. Spoon the dressing over and gently toss. Go easy with the toss — you want chunks of avocado, not mashed green soup. Listen to the soft thud of tomatoes hitting the bowl; that freshness tells you everything’s crisp.

Step 4:

Season with salt and pepper, add chopped herbs and toasted nuts if using. If the salad tastes flat, add another squeeze of lemon or a pinch more salt — that quick fix wakes it up. Check for visual cues: the chicken should look shiny but not oily, the avocado should still hold its shape and not look gray.

Step 5:

Serve immediately over 4 cups mixed greens, or pile it on toasted bread for a hearty sandwich. Garnish with extra herbs, a drizzle of olive oil, and a grind of pepper. If you prepare ahead, keep the avocado and dressing separate and assemble right before serving for the brightest colors.

Pro Tips

• Choose a slightly firm but ripe avocado — it gives creamy texture without turning to mush. Press gently near the stem to check ripeness.
• Use a rotisserie chicken to save time and add smoky depth; shred while still warm so it soaks up the dressing.
• Make the dressing ahead — it keeps in the fridge up to 3 days and brightens when you whisk it again before serving.
• If you want crisp veggies, chop them just before serving and keep them cold in the fridge until assembly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap cooked chicken for grilled tofu or chickpeas to make it vegetarian; tofu gives a firmer bite, chickpeas add rustic texture.
• Replace Greek yogurt with mayonnaise for dairy-free or for a richer mouthfeel; mayo makes the dressing silkier.
• Use lime instead of lemon for a brighter, slightly different citrus note.
• Gluten-free? This entire recipe naturally fits; skip the bread and serve in lettuce cups or over quinoa.

Variations & Tips

• Spicy: Add 1 minced jalapeño or 1 tsp sriracha to the dressing for heat.
• Mediterranean: Swap parsley for chopped kalamata olives and 1/4 cup crumbled feta.
• Kid-friendly: Omit onion and serve the chicken-avocado mixture as a sandwich with mild cheddar.
• Southwest twist: Add corn, black beans, cumin, and a pinch of smoked paprika.
• Creative: Fold in diced grilled peaches in summer for sweet-savory contrast.
• Meal-prep: Keep chicken and dressing separate from avocado and greens until ready to eat.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the chicken and dressing up to 3 days ahead. Keep the avocado diced and tossed in a little lemon juice in a separate container to slow browning, then mix everything within an hour of serving.

Can I double the recipe?

Sure thing. Use a larger bowl and consider making the dressing in a jar so you can shake it well. If you double and cook fresh chicken, use two pans or cook in batches so the meat gets a nice sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken reaches safe doneness at 165°F. Look for golden edges on cooked breasts and tender, juicy centers. For the salad, look for vibrant green avocado and crisp vegetables — that freshness signals readiness.

What if I don’t have ingredient X?

Swap fresh herbs with dried (use 1 tsp dried for 1 tbsp fresh) or replace celery with sliced fennel for a licorice crunch. For missing lemon, use 2 tbsp white wine vinegar plus 1 tsp sugar as a backup.

How I Like to Serve It

I toss this salad on warm days for a light lunch, or serve it chilled at weekend brunch with crusty bread. It shines at potlucks because everyone oohs over the avocado creaminess. Pair with a crisp rosé or iced tea and call it a lazy, delicious meal. For cozy nights, pile it onto toasted sourdough and melt a slice of cheese on top.

Notes

• Store leftovers in an airtight container up to 2 days; the avocado will brown, so I recommend storing avocado separately if you plan to keep it longer.
• Safe cooking temp for chicken: 165°F. Reheat gently to avoid drying out.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this bright, creamy, perfectly textured chicken salad. You’ve got this.