Chicken Cucumber Avocado Salad
A light and refreshing salad bursting with flavors from shredded chicken, crisp vegetables, and creamy avocado, perfect for warm afternoons.
Ingredients
Main Ingredients
- 1 whole Rotisserie chicken, deboned and shredded
- 1 large English cucumber, halved and sliced
- 4-5 pieces Roma tomatoes, large, sliced or chopped
- 1/4 cup red onion, thinly sliced
- 2 pieces avocados, peeled, pitted, and diced
- 1/2 cup flat leaf parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2-3 tablespoons lemon juice or juice of 2 limes
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
Preparation
- Start by shredding your rotisserie chicken into bite-sized pieces, which adds both flavor and protein to your salad.
- Slice the cucumber, Roma tomatoes, and red onion. Don’t forget to dice the avocados and chop the parsley.
- In a large salad bowl, combine the shredded chicken, cucumber, tomatoes, onion, avocados, and chopped parsley.
- Drizzle with olive oil and lemon or lime juice. Season lightly with salt and pepper.
- Gently toss all the ingredients to combine and serve immediately for the best flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To prevent browning, consider adding avocados fresh just before serving. You can personalize the salad by adding nuts, seeds, or experimenting with different dressings.