Chicken Avocado Tomato Salad

Course: Salad

Cuisine: American

Keyword: salad, chicken tomato avocado salad, leftover chicken

Prep Time: 10

Total Time: 10

Servings:

Calories: 750kcal

Author: Malinda Linnebur

This Chicken Avocado Tomato Salad is a great no cook option! It uses leftover chicken so there's no heat in the house, it's quick and easy to make, and it's full of flavor!

Print Recipe

Ingredients

2 cups cooked chicken of chioce
2 cups cherry tomatoes, halved
1 large English cucumber (or if using a regular cucumber be sure to peel it)
1 large avocado
1/4 cup sliced red onion (more or less to taste)
1/4 cup small basil leaves

Dressing:

3 tablespoons extra virgin olive oil
juice of 1 lime (about 2 tablespoons)
1 tablespoon honey (optional)
1 small clove garlic, minced
salt and pepper to taste

Instructions

Cut veggies and chicken into bite sized pieces and arrange on a plate or bowl. Sprinkle with basil leaves.

To make dressing:

Combine all dressing ingredients in a small bowl or jar and stir or shake well to combine. Pour over salad when ready to serve.

Notes

Nutrition info calculated using rotisserie chicken.

Tips for this Chicken Avocado Tomato Salad:

This salad is meant to use up whatever leftover chicken you have on hand. Leftover rotisserie chicken is great for this and the chicken in these pictures is from this Sweet BBQ Rub for Chicken post.
This recipe is for 2 but if you are making for 1 you will need to store that cut avocado for later. The best way to do this is to leave as much of the avocado covered by its natural skin. Leave the pit in and tightly wrap in plastic wrap making sure to seal out as much air as possible. It will discolor slightly in 48 hours but it will still be good to eat.
Feel free to use lemon juice in place of lime juice and feel free to switch out the basil for cilantro.

Nutrition