Chicken and avocado salad is one of those recipes I discovered during a time when I wanted to eat lighter without giving up full flavor. Since then, it’s become a regular in my menu – especially in summer or when I crave something fresh, mayo-free, yet filling. The base is boiled chicken breast, complemented by ripe avocado, eggs, crunchy cucumber, and a fragrant olive oil dressing. This salad is rich in protein, healthy fats, and vitamins – an ideal combination for balanced nutrition.
I usually prepare it for dinner or a light lunch. It’s very satisfying yet doesn’t feel heavy. Thanks to the soft avocado, the texture is smooth and creamy, while the fresh cucumber adds juiciness. The ingredients are quick to prepare – especially if you boil the chicken and eggs in advance. I usually serve the salad right after making it because avocado doesn’t store well and loses its color.
Sometimes I add a bit of lemon juice or herbs – basil, parsley, cilantro. If I want a variation, I might swap eggs for some soft cheese, but the classic version keeps the best balance. This salad is also perfect for buffets – it’s easy to portion and garnish with cucumber slices or arugula leaves. It looks fresh and modern – and tastes even better.
Ingredients for the Chicken and Avocado Salad Recipe
How to Make Chicken and Avocado Salad
Boil the Chicken Breast
I always rinse the chicken, remove the membranes, and cook it in lightly salted water over low heat – this keeps the meat tender and juicy. Usually 20-25 minutes is enough. Then I cool it right in the broth – this helps the fillet retain moisture. Once cooled, I cut it into small cubes or strips – whichever is more convenient. The key is to make the pieces uniform for a nice presentation.
Boil and Prepare the Eggs
I place the eggs in cold water, bring it to a boil, and cook for 10 minutes so they’re fully done. Then I cool them under running water and peel them. I chop them into cubes or wedges depending on the presentation. I like when the yolk separates a bit – it adds contrast. I save a few pieces aside for garnish.
Prepare the Avocado and Cucumber
The avocado should be ripe – soft but not overripe. I cut it in half, remove the pit, peel off the skin, and dice the flesh into medium cubes. To prevent browning, I sometimes sprinkle it with lemon juice. I slice the cucumber into thin half-moons or rounds – if the peel is tough, I remove it. The cucumber’s crunch balances well with the avocado’s softness.
Mix all Ingredients Together
In a large bowl, I combine the fillet, eggs, cucumber, and avocado. I add olive oil – it highlights the natural flavors of the ingredients. I season with salt and pepper and mix gently with a spoon to avoid crushing the avocado pieces. If I want, I add chopped herbs – parsley or basil works especially well. If I’m making it for a buffet, I portion it right away.
Serve Immediately
This salad shouldn’t be stored – avocado darkens quickly and the texture changes. I always serve it right after preparing. For garnish, I use cucumber rounds, arugula leaves, or some green yolk. If serving on a festive table, I shape it using a cooking ring or decorate it with pomegranate seeds – it looks very elegant.
Tips
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Avocado should be ripe – not hard but not overly soft. If the fruit is green, wrap it in a paper bag with a banana for a day – it will ripen faster.
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To prevent browning after slicing, sprinkle avocado with lemon juice – it’s a natural preservative that keeps the color and adds a touch of acidity.
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The salad tastes best right after preparation. I don’t recommend storing it for more than a few hours, even in the fridge – the avocado will lose its look and texture.
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Use cold-pressed olive oil if possible – it has a rich flavor and pairs well with the other ingredients. If unavailable, a neutral, odorless vegetable oil will do.
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To make the salad more filling, you can add some cooked quinoa or bulgur – I do this sometimes when I prepare lunch "for work".