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Chicken Avocado Salad: Quick & Flavorful Dish
Emily

Chicken Avocado Salad

A quick, flavorful salad combining tender shredded chicken and creamy avocado with corn, chives, and fresh herbs. Perfect for weeknights or gatherings, ready in 15 minutes with a zesty lemon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Cuisine: Southwestern
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 large cooked chicken breasts, shredded
  • 2 large avocados, peeled and pitted, diced
  • 1 can (15 oz) sweet corn, drained
  • 1 cup chives or green onion, chopped
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Method
 

  1. Shred cooked chicken breasts into a bowl
  2. Dice avocados and add to bowl with chicken
  3. Toss in drained corn, chives, and dill
  4. Drizzle with lemon juice, olive oil, and a pinch of salt; mix gently

Notes

Chop avocados last to avoid bruising
Knead chicken gently to keep it tender
For bland taste, use fresh lemon juice
Drain corn to avoid sogginess
Substitute dill with flat-leaf parsley for milder flavor
Store in an airtight container up to 3 days
Serve with warm pita or grilled salmon patties