Chicken Avocado Salad with Lime
Tender chicken, creamy avocado, sweet corn and tomatoes tossed with lime and cilantro. A protein-packed, mayo-free salad ready in 15 minutes.
This chicken avocado salad gets its creaminess from avocado instead of mayonnaise. Lime juice keeps it bright and stops the avocado from browning, while corn, tomatoes and cilantro add freshness and color.
It is a great way to use leftover or rotisserie chicken. Serve it on its own, over greens, in a wrap or with tortilla chips for a satisfying lunch.
At a glance: this chicken avocado salad with lime serves 4, needs about 15 min of hands-on prep and no cooking, and provides roughly 380 calories and 32 g of protein per serving. It is naturally gluten-free and dairy-free.
Why you'll love this recipe
- About 30 g of protein per serving
- Creamy without mayonnaise
- Ready in 15 minutes with cooked chicken
- Great in wraps, bowls or on its own
About this chicken avocado salad
Chicken salad is a classic American lunch, traditionally made with mayonnaise, celery and sometimes grapes or nuts. This fresher, Mexican-inspired version swaps the mayonnaise for creamy avocado, then brightens everything with lime juice and cilantro.
Sweet corn, cherry tomatoes and red onion add color and crunch, and a touch of cumin gives warmth. The avocado coats the chicken like a dressing, so the salad feels rich and creamy while staying light and high in protein.
It is one of the best ways to use leftover roast chicken or a store-bought rotisserie chicken, and it comes together in about 15 minutes for a quick lunch or light dinner.
Ingredient notes and substitutions
- Cooked chicken. Use leftover roast chicken, rotisserie chicken without the skin, or chicken breast poached or baked specifically for the salad. Shredded chicken absorbs the dressing better than large cubes.
- Avocados. Choose avocados that are ripe but still slightly firm so they hold their shape. Very soft avocados turn the salad into a mash, which is also tasty but less pretty.
- Lime juice. Lime gives brightness and slows the browning of the avocado. Lemon juice works in a pinch.
- Corn. Frozen corn, thawed, is easy and sweet. Grilled or charred corn adds a smoky flavor.
- Cilantro. Cilantro is classic in this salad. If you do not like it, use parsley and a few mint leaves.
- Jalapeño. It adds gentle heat. Remove the seeds for a milder flavor, or leave them in for more spice.
Equipment you'll need
- A large mixing bowl
- A whisk or fork
- A sharp knife and cutting board
- Two forks for shredding the chicken
How to make it, step by step
Prepare the chicken
Shred or dice the cooked chicken into bite-size pieces. If you are cooking chicken specifically for the salad, poach or bake it and let it cool completely before mixing.
Make the lime dressing
Whisk lime juice, olive oil, salt and cumin in a large bowl. The acidic dressing protects the avocado and seasons every ingredient.
Coat the avocado first
Add the diced avocado to the dressing before anything else and toss gently. This step helps keep it bright green.
Fold everything together
Add the chicken, corn, tomatoes, onion, cilantro and jalapeño and fold gently so the avocado does not break down completely. Taste and adjust the seasoning.
Recipe
Chicken Avocado Salad with Lime
Mexican · Salads & Bowls · Gluten-Free · Dairy-Free · High-Protein
Ingredients
- 3 cups (420 g) cooked chicken breast, diced or shredded
- 2 ripe avocados, diced
- 1 cup (150 g) cherry tomatoes, quartered
- 1 cup (150 g) sweet corn, thawed if frozen
- 1/4 red onion, finely diced
- 1/4 cup (10 g) chopped cilantro
- 2 limes, juiced
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 small jalapeño, finely diced, optional
Instructions
- Make the dressing. In a large bowl, whisk the lime juice, olive oil, salt and cumin.
- Add the avocado. Add the diced avocado and toss gently to coat it in the lime dressing.
- Add the rest. Add the chicken, tomatoes, corn, red onion, cilantro and jalapeño and fold together gently.
- Serve. Taste, adjust the salt and lime, and serve right away.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Choose avocados that are ripe but still firm so they hold their shape.
- Toss the avocado in the lime juice first to slow browning.
- Rotisserie chicken saves time; remove the skin to keep it lighter.
Troubleshooting
- The salad turns brown. Use plenty of lime juice and eat it the same day. Store leftovers with plastic wrap pressed onto the surface.
- The salad is mushy. Use firmer avocados and fold gently instead of stirring.
- It lacks flavor. Add more lime, salt and a pinch of chili powder or smoked paprika.
- The chicken is dry. Shred it finely and add a spoonful of Greek yogurt or a little extra olive oil.
Variations
- Add beans. Stir in a can of drained black beans for more fiber.
- Shrimp. Use cooked shrimp instead of chicken.
- Grain bowl. Serve over quinoa or brown rice.
What to serve with it
Serve the salad over mixed greens, in whole-wheat wraps or pita, in lettuce cups, or with tortilla chips as a hearty dip.
It also makes a filling stuffed avocado or sweet potato, and it pairs nicely with a bowl of black bean soup or a cup of tomato soup.
Make ahead and storage
Because of the avocado, this salad is best eaten the day it is made. To prepare ahead, mix the chicken, corn, tomatoes, onion and dressing, and fold in freshly diced avocado just before eating.
Best eaten the same day. To store for up to 1 day, press plastic wrap onto the surface and refrigerate.
Is it healthy?
This salad is high in protein from chicken and provides heart-healthy monounsaturated fats and fiber from avocado. Corn, tomatoes and onion add vitamins, color and more fiber.
Avocado is nutritious but calorie-dense, so the salad is fairly rich. Serving it over greens keeps the meal balanced and filling.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
How do I keep chicken avocado salad from turning brown?
Coat the avocado in lime juice and press plastic wrap directly onto the salad when storing.
Can I use canned chicken?
Yes. Drain it well. Canned chicken is softer but works in a pinch.
Is chicken avocado salad keto-friendly?
It is fairly low in carbs. Skip the corn to make it lower still.
Can I add beans?
Yes. Black beans add fiber and make the salad more filling.
Can I make it without cilantro?
Yes. Use parsley, basil or green onions instead.
Is chicken avocado salad gluten-free?
Yes, as long as you serve it without wraps or bread containing gluten.
Can I use canned chicken?
Yes. Drain it well. It has a softer texture but works fine.
How do I cook chicken for salad?
Poach chicken breasts in simmering salted water for 15 to 18 minutes, or bake them at 425°F (220°C) for about 20 minutes, until they reach 165°F (74°C).
Can I add cheese?
Crumbled cotija or feta adds a salty, tangy note.
Can I meal prep this salad?
Prep the chicken and vegetables ahead, and add avocado on the day.
What wrap is best?
Whole-wheat tortillas or large lettuce leaves for a low-carb option.
Is this salad keto-friendly?
It is fairly low in carbohydrates. Skip the corn to reduce them further.
How spicy is it?
It is mild with a seeded jalapeño. Add hot sauce or keep the seeds for more heat.
Can I add grilled shrimp?
Yes. Shrimp is a delicious alternative or addition to the chicken.
How do I pick a good avocado?
Gently press near the stem. A ripe avocado yields slightly but is not mushy. If you remove the small stem cap and see green underneath, it is ready; brown means it may be overripe.
Can I make it with Greek yogurt too?
Yes. Add 2 to 3 tablespoons of Greek yogurt for extra creaminess and protein, especially if your avocados are small.
What can I use instead of corn?
Diced bell pepper, black beans, cucumber or mango all work and add different textures and flavors.
Is it good for a picnic?
Keep it cold in an insulated bag with ice packs and eat within a couple of hours, as it contains chicken and avocado.
Can I serve it warm?
It is best served cold or at room temperature, as warm avocado loses its fresh flavor and texture.
Final thoughts
This chicken avocado salad with lime takes about 15 min from start to finish and serves 4. It is gluten-free, dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our salads & bowls recipes or the full recipe index.