Chicken and Avocado Salad

This chicken and avocado salad is a light and refreshing dish that's perfect for a summer lunch or dinner. It's made with juicy chicken, creamy avocado, and crunchy celery and onion. The dressing is a simple mixture of lemon juice, olive oil, salt, and pepper, which adds a bright and tangy flavor to the salad. This salad is a great way to use up leftover chicken, and it can also be made ahead of time and chilled in the refrigerator.

This recipe is inspired by the classic chicken salad, but with a few twists. I wanted to create a salad that was lighter and more refreshing, so I used avocado instead of mayonnaise. I also added celery and onion for some crunch and flavor. The dressing is a simple mixture of lemon juice, olive oil, salt, and pepper, which allows the flavors of the other ingredients to shine through. This salad is a great way to use up leftover chicken, and it can also be made ahead of time and chilled in the refrigerator.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 lb cooked chicken, shredded or diced
• 2 ripe avocados, peeled and sliced
• 1/2 cup celery, sliced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chicken, avocado, celery, onion, and cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The avocado adds a creamy texture and rich flavor to the salad.
• The celery and onion add crunch and brightness.
• The lemon juice and olive oil dressing is light and tangy, and it complements the other flavors in the salad.
• This salad is a great way to use up leftover chicken.
• It can be made ahead of time and chilled in the refrigerator.