Chicken and Avocado Salad with Lime and Cilantro
Chicken and Avocado Salad with Lime and Cilantro is a great low-carb year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!
PIN the Chicken and Avocado Salad to try it later!
It was my sister Pam who discovered this recipe for Chicken and Avocado Salad with Lime and Cilantro on Pinterest, and this is a recipe I’ve made over and over since she first told me about it. The e-mail Pam sent me had just a list of ingredients, so when I made the salad I made up my own amounts and directions.
My version of the salad has chunks of chicken and avocado, and I make the lime and mayonnaise into a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this favorite chicken avocado salad for so many parties, and if you like these ingredients, I promise this salad is going to be a keeper for you too!
The salad became so popular on the site that a few years ago I decided I really should try to improve the photos. And I also realized that now I usually make a slightly larger amount than the original recipe. So the recipe here is the new-and-improved version of this salad, with just slightly more chicken, avocado, and cilantro. Feel free to adjust ingredients and amounts any way that suits your fancy; I think this combination will be good no matter how you switch it up!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- cooked chicken
- avocados
- fresh squeezed lime juice; I used my fresh-frozen lime juice
- salt, to taste
- green onion
- chopped fresh cilantro (optional, see notes)
- mayo
How can you make the chicken and avocado salad without Cilantro?
If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!
Can you make this salad with rotisserie chicken?
Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!
Will the Chicken and Avocado Salad keep in the fridge?
I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and it is always best freshly made.
How low in carbs is the Chicken and Avocado Salad?
This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving!
More Salads with Chicken or Avocado:
How to make Chicken and Avocado Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
- Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice.
- Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
- Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
- I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
- Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
- Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
- Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
- Serve the salad right away or chill for a few hours before serving.
- This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.
Make it a Low-Carb Meal:
Chicken and Avocado Salad with Lime and Cilantro could be a nice side salad, but if you wanted to make it a complete meal just serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.
More Favorite Salads with Avocado:
- Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
- Heart of Palm Salad with Tomato and Avocado
- Tomato Salad with Cucumber, Avocado, and Cilantro
- Tomato Cucumber Avocado Salad
- Chicken Salad with Avocado, Radishes, and Lime
Chicken and Avocado Salad with Lime and Cilantro
This low-carb Chicken and Avocado Salad with Lime and Cilantro has a perfect combination of flavors; make the salad with more green onion and skip the cilantro if you prefer.
Ingredients
- 3 cups cooked chicken, cut into large pieces
- 2 medium avocados, diced
- 3 T fresh squeezed lime juice, divided
- salt, to taste
- 1/4 cup thinly sliced green onion
- 1/2 cup finely chopped fresh cilantro (see notes)
- 3 T mayo (see notes)
Instructions
- Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
- Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
- Thinly slice the green onion and finely chop the cilantro (if using).
- Mix 3 T mayo and 2 T lime juice to make the dressing. (If you're not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
- Put the chicken into a bowl large enough to hold all the salad ingredients.
- Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
- Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
- Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
- Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
- This will keep in the fridge overnight, but the avocado is best when it's freshly made. When I make it I rarely have leftovers, but if you're only making for one or two people you might want to cut the recipe in half.
Notes
If you're not a cilantro fan just triple the green onion and skip the cilantro completely. If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.
Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam's friend found on Pinterest.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be good for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012. It was updated with new photos and more information in 2021 and was last updated with more information in 2024.
139 Comments on “Chicken and Avocado Salad with Lime and Cilantro”
The entire family LOVED it! This recipe is a keeper!
I made it exactly as written. The only request from the family was a maybe a little more lime (we love lime) and a little more salt than I added.
I served it with mixed greens and corn tortillas, and a fruit salad on the side. Perfect Summer meal!
So glad you loved it! And I am always interested in more lime too!
AUH…MAZIN!! I made this years ago,(your recipe) and I moved and lost my recipe book that I have collected over the years. Thank goodness I found it again! I just made this for dinner and my hubby, who is crazy picky, LOVED it! And he loved it exactly as the recipe was. He always asks for more this or that. Thank you Thank you! ❤️
So glad you enjoyed it! I am moving right now and what a headache to find things!
How long does this hold up in the fridge? I’m looking for meal prep ideas for a 4-5 day work week?
Sorry to report that with the avocado it doesn’t stay good more than 1-2 days in the fridge.
This was really good! I added some feta cheese and some of my homemade candied jalapeños, Yum!!
So glad you enjoyed it. I like the way you switched it up a bit!
Wow this looks so healthy and delicious. Will try this out. Hopefully my 8-year-old will like it.
Yum! I added feta to mine and had some bread with it.
Glad you enjoyed! I have made a few similar salads with Feta, so that sounds good to me.
HI , Made this last night, it was delicious! I will definitely be making this again.
So glad to hear you enjoyed it!
Kids loved it. very good and easy recipe, i tried it last night
Great recipe! I added a tsp of tumeric to add a little color and a touch of smokiness (plus tumeric is great for brain health). Then served it over a bed of microgreens. Big hit at lunch!
Oh I love that idea; so glad it was a hit!
I made this and it was so good!! I didn’t put any mayo in it and it was just as good without it omg I will make this again
So glad you liked it!
Pingback: Healthy Meal Plan for January 14th-20th - babiesbudgetsandbeer.com
Pingback: Avocado Chicken Salad Sandwiches – FLOUR + FIELDS
Pingback: Low-Carb Greek Peperoncini Chicken Salad – Organic foods for heath
Pingback: Low-Carb Greek Peperoncini Chicken Salad | Good Cookery
Pingback: 21 Healthy Lunch Recipes for Work that are Easy to Make - HBI Labs Inc
Superb Recipe thanks dear
Just made this! It is so good! I will definitely be making it again
Thanks Julia; so glad you enjoyed it!
Pingback: 101 Amazing Low-Carb Lunch Recipes That Aren't Just Salads - TheDiabetesCouncil.com
I think this salad by itself is a good healthy choice. I made it using greek yogurt and tasted fabulous! Thanks
Glad you liked it!
Pingback: 35 More Healthy Lunches For Work - The Goddess
I made this a couple days ago and it was good, I tossed in some black olives, I love mayo and olives. I sometimes eat a mayo and olive sandwich.
Anyway, great and quick recipe! Thanks again! 🙂 Lisa
So glad you liked it. I like the idea of adding olives.
LOVE! There’s something about avocado anything and i’m in!
Thanks Carrian; me too!
Made this for lunch today and it was delightful. We have some leftovers for lunch tomorrow, but only because I’m trying to watch my portion control. Otherwise, I’d have finished it off in one sitting…it’s that good!
So glad you enjoyed it! I have made this myself many, many times!
Thank you so much for this recipe! I made it last night and it was delicious. The only thing I added was some red chili flakes. My husband is not a fan of chicken but went back for seconds and took the leftovers for lunch! Winner in my book. I can see I'll be making this all summer long, yum. BTW that's two for two on my husband taking one of your recipes for lunch. The other was your ham & cauliflower casserole. You're making phase one much easier for me…
So glad you liked it!
Greetings from Melbourne, Australia! I made this tonight for my partner and i for a light dinner as we are smack bang in the middle of summer – 102 degrees tomorrow! This is such a balanced and delicious meal! It is versatile as well – enjoy alone or have as a snack or lunch within a lettuce cup, roll or sandwich. I have added this to my recipe collection and i can guarantee this will be eaten many, many times in the future. Thank you for sharing this with your followers!
Hi Laura, how fun to hear from someone in Melbourne. I just finished reading a book that was set in Australia! So glad you enjoyed this. Definitely one of my personal favorites!
Just made this and I can confirm it is wonderful — and so easy with the rotisserie chicken.
Thanks, so glad to hear you liked it!
This is delicious! Since I am allergic to eggs, I used plain non fat Greek yogurt. I am not sure how these mayo based salads are suppose to taste. This is my first. I really liked how this dish tasted. Thank you for this recipe!
So glad you enjoyed it! And good to know it worked well with Greek yogurt too.
Kayln, I remember this recipe from a couple of years ago but I thought it used tuna instead of chicken and plain yogurt instead of mayo??? Am I crazy?
Of course you aren't crazy! There's a similar recipe with tuna, cilantro, and lime that has cucumbers but I don't think it has yogurt. I would give you the link but I'm on my phone but enter "tuna, cilantro, lime" into the search bar you would find it.
I made this last week, super tasty, had it wrapped in lettuce. I used vegenaise, we have a kiddo with an extreme egg allergy, so we don't even have mayo in the house anymore, out of caution. Sometimes I miss it, but we have all gotten used to it. I added a few things like, the first garden cucumber of the season, a few roasted baby potatoes from the garden, and well there was a bit of cheese on the cutting board, so that went in to. Delish!
So glad you liked it. Good to know it is okay with vegan mayo.
Can I substitute the mayo for sour cream? Not a fan of mayo
Truthfully I'm not sure how it will work with sour cream since I haven't tried it; you might read through the comments to see if anyone mentions trying it. If you do try that I'd love to hear how it works.
Would it work if I used Greek yogurt instead of mayo? I really don't like mayo…
I really can't answer that because 1) I haven't made it that way and 2) I love mayo. So it's probably a personal preference. You might look through the comments and see if someone has made it that way.
I mixed a little picante salsa with sour cream instead of the mayo dressing; added a couple of chopped up jalapeno rings and we gobbled it down .. fantastic! Thanks for another great recipe.
Very creative, so glad you enjoyed it!
(Aside: You can always use at least half sour cream or yogurt for mayo.) This is a really great recipe for leftover roasted chicken! Thank you! Pick the bones for the meat, then simmer the bones with vegetable scraps or whatever for bone broth. I used to always make chicken soup with the leftover roasted chicken, adding the picked meat to the soup, but find I have a calling for broth so much that I am looking for recipes for the picked chicken.
Susan, glad you're enjoying it! And totally your choice on subbing sour cream of yogurt for some or all of the mayo.
I just made this and it is soooo amazingly yummy! I used Greek yogurt instead of mayo. I couldn't stop eating it. Neither could my son. Thanks for the recipe!
So glad you enjoyed it!
This looks so yum. Saw it on Facebook and now I'm gonna pin it, then I'm gonna make it!
Thanks Laura, hope you enjoy!
I made this tonight! It was really good (and I'm not even a fan of cilantro). I added some sun dried tomatos to mine!
Ashley, so glad you enjoyed it. I love the idea of sun-dried tomatoes in this!
I just made this and it was awesome! I didn't have mayo so a substituted some plain yogurt and it turned out better than I could have hoped! My boyfriend had it on potato bread and I had it as a topping on a bed of spinach! I like it so much I might just use it as a chip dip.
Luis, how fun to hear that! Thanks for sharing the info.
This is a Venezuelan recipe from the 50's! It was invented here in Caracas, in a Arepas (Venezuelan round corn Bread) joint-restaurant, to honor Mrs. Susana Duijm who won the 1955 Miss World Peagent bakc them and also was the first Latina on that time. We have been eating this for years and in all the Arepas joint in the whole Venezuelan soil, you can find it.
Donna, I love this too; so glad you enjoyed it.
Oh my goodness…I just made this chicken salad and it is so good. My friends are going to love this and so easy to make! Thank you for sharing!
Kelli, so glad you liked it!
I made this today and LOVED it! Even my meat-and-potatoes boyfriend enjoyed it. Thanks!
The lime juice will keep the avocado from turning brown, although if you can combine the salad right before you eat it, that's definitely best.
This recipe looks like a perfect and easy lunch.
One question though- if I was going to make it the night before for lunch the next day, would the avocado be brown by the time I was ready to eat it?
I can't say for sure, since I've never tried it with yogurt, and I might be the wrong person to ask since I'm a big mayo fan. But I'm skeptical; it seems like the lime juice mixed with Greek yogurt might be too watery. Maybe try half mayo and half Greek yogurt? Let us know how it works if you do try with yogurt.
I really do not like Mayo… Do you think using Greek yogurt would be ok?
superb idea love it this looks delicious recipe…
Heidi, I really love this recipe too; so glad you enjoyed it!
This was delicious!! Just made it and taking to a BBQ today! I love the combo of flavors! I couldn't decide between making that or your recipe for tomato avocado lime salad– so I just sort of combined the 2!! I hope I have some leftover today but probably won't! So very good.. Thanks for such a great low carb recipe. Don't plan on using bread or pita- just fabulous as is! Thanks!!
So glad you enjoyed it!
Pinned this and tried it tonight. Oh to the delicious! Yum. Thank you!
Trixie, I like Best Foods (called Hellmans in the eastern part of the U.S.)
Just curious, what's your favorite mayo?
Wanda, hope you enjoy it as much as I have. I've made this over and over and enjoyed it every time!
This is a keeper for me….all my favorite green tastes together….avocado, cilantro and lime. Thanks, Kalyn.
Thank you, I will let you know!
Megan, thanks for the apology, and sorry if I was harsh, but that is a huge pet peeve of mine! Would love to hear how it works if you try with yogurt or sour cream.
I did not mean to offend you. I apologize. I have learned that canola and soybean oils are not considered healthy oils by many because of their ability to go rancid quickly and the likelyhood that they contain GMOs. I try to avoid those oils and all mayo I have seen at the store contains them.
There is a place when you post a comment where you click a box to receive follow up emails. That is all I meant because I wanted to be sure to see your comment if you replied.
I completely agree that we each make our own food choices and I apologize for assuming you felt the same as me. That was inappropriate of me. I was typing absent mindedly as I tended to my children. God bless!
Megan and Gregg, I haven't made it with anything but mayo (which I personally don't consider yucky, by the way.) I believe in letting everyone make their own food choices, so labeling my choice with words like that is not really something I like seeing in a comment on one of my favorite recipes ever. And no idea what you mean by "enable follow up e-mail comments?" I don't have that feature.
Oops, forgot to enable follow up email comments : )
This looks delicious. I plan to try it next week. Have you ever made it with greek or regular yogurt instead of mayo? I try to avoid the yucky oils in commercial mayo and we don't eat it enough to make my own. Thanks!
Thanks Lori; ditto here!
This really looks delicious for an avocado-lover like me!
I just made this salad and it is WONDERFUL!! The only change I made is I used cucumbers instead of green onions and I used only greek yogurt, no mayo. It turned out fabulous! I having to stay away from the rest of the bowl! Thank you for the great recipe!!
I think it will work with yogurt or sour cream, but would love to hear what you think!
This looks great. I'm craving avocado like crazy but I'd like to use yogurt or sour cream instead of mayo. I don't like mayonnaise. Hope it works out.
Misocheeky, so glad you enjoyed it. And I am always in favor of more lime! (I'm a freak for lime and lemon flavors!)
It was so good. Really mince that cilantro for better flavour and texture. I would add a little bit more lime though. Just my preference. Great recipe. Yum yum
Megan, that sounds good to me!
I just made this! Super delicious, but I actually used a chicken roasted in old bay. Then I added old bay to the whole dish, which gave a nice zest to it while also adding a bit of salt. Amazing!!
I love how everyone is adding their own twist to the recipe. Now I want to try all the variations!
Mmmm, this is sooo good! I added chopped up jalapenos and tomato for extra kick and color. It makes a wonderful south beach friendly lunch, and it's so beautiful!
Love the idea of adding olives!
This was so delicious. I added kalamata olives which was nice. Thanks so much for another great recipe.
Daisi, so glad you enjoyed it. I love the idea of adding jalapeno!
I tried this tonight and loved it. Only thing I added was a jalapeno and it was delicious! Thanks for the healthier version!
I had to pin this because I'm on super healthy eating plan and boy do I love avocados. Wonderful dish!
I'm so glad you enjoyed the recipe so much, and I love hearing how you adapted it to your own taste!
Wow, is this YUMMY. I made it yesterday to take for my lunches the next couple of days. I enjoyed it when I tasted it yesterday, but thought that I might cut down a little on the lime and cilantro. However, when I ate it today, those flavors had actually mellowed a bit (much to my surprise! usually they intensify) and it was just PERFECTION. I loved it so much. I made enough for 4 days…I hope that it will last that long, as I know sometimes mayo-based salads break down. But with nothing liquidy in the dressing, I am hopeful.
I should add that I used pan sauteed chicken thighs instead of rotisserie. I actually used 6 thighs, and I know that's far more than 2 cups, but it's perfect to me just the way it is. I'm not a huge mayo fan, so I don't like it when mayo-based salads are really heavy on the mayo. This spread things out just right.
Honestly, I think if this salad doesn't make it all 4 days, it won't be b/c it went bad too fast – it will be b/c I couldn't resist the temptation to go eat some more! LOL. I highly, highly recommend this recipe.
Lisa, I love the sound of this with some garbanzo beans added! Thanks for sharing the idea.
This reminds me of a salad that they made on Martha Stewart a LOOOOOONG time ago – it was originally from some gourmet food store and was a Martha favorite. She uses the chunks of chicken (large chunks and hers were grilled although I have used regular in a crunch it is still yummy), large chunks of avocado – but she adds in 2 diced poblano peppers, 2 cans of drained garbanzo beans and red onion. The dressing is a bunch of cilantro tossed in a blender with olive oil, a good amount of lime juice and seasoned with sea salt. Definitely give it a try – very yummy!
This was a great recipe! I’m not following a specific diet, though am trying to maintain lots of protein so I used 4 grilled chicken breasts and light mayo, and ate it like a taco with whole-wheat flatbread. Great for leftovers too because it’s a cold dish. Thanks!
Sushi.Latte, that is funny, because I have a post on the blog about Joseph's bakery pita bread and low-carb tortillas. Love them! I buy them online now and have some in my freezer right now.
Peggy, so glad you enjoyed it!
This is delicious! I fixed it last evening for dinner….wasn't sure how the hubby and 21 year old would like all that avacado. For the guys I layed a bed of corn chips and served the saled on top garnished with a tomato slice. I enjoyed the salad with a tomato slice and can't wait to make it again……a keeper for sure! Even the guys thought so…..I have followed your blog for awhile…..finally getting on the low carb bandwagon and looking forward to trying more recipes……started a recipe box too! This salad is my first entry. I pinned it!
Here is the pita that I find at Walmart near the deli area. Not sure if they sell it in your area, but I found the website on the package. I actually prefer this over regular pita from the store. It just seems more fresh and authentic.
http://www.josephsbakery.com/SubPages/StaticPages/ProductDetails.aspx?ID=a882465d-659f-4dd7-9850-c8daf449f7d4
Those pitas sound like a find! I would love this in pita or lettuce either one.
I made this tonight. We put it in the thin flax seed pita we've found at Walmart. The calories for the pita are only 60, 10g carbs with 5g of fiber.
Kelly I like the idea of eating it in lettuce!
I'm excited so many people are going to try this, hope everyone enjoys it!
I have been craving this salad ever since it was posted, but I have no chicken in the house! An unexpected day off from work today means I'm headed to the store to pick up what I need. This salad will be in my tummy. 🙂
Mmmmm…. I want some now.
I keep rotisserie chicken (deboned, skinned and de-fatted) in the freezer in 4oz bags. Looks like I have something else to do with it now. YUM YUM YUM!!
Isn't it amazing how something like this has transpired over the past year or so? It's amazing and so easy to be influenced by people who have tried a recipe first. We'd love this and you're right — it probably wouldn't last long. I think I'd like to roll it up in some butter lettuce for lunch.
BB, glad you are enjoying it!
DLAOKC, that sounds good! I just made a salad that had jicama and avocado myself.
Yum, saving this one! I have a salad much like this that also had chopped jicama and chopped red pepper, and a touch of siracha with the dressing for spice.
Enjoying this in my lunchbox today. I planned a rotisserie chicken for dinner last night just so I would have leftovers to make this. Thanks for another great recipe!
I'm making this again today; glad so many people are liking it!
T means tablespoon (tsp. means teaspoon)
Whats does T means?
That's correct; I had replied in the comment below.
The large T is for Tablespoon, a lower case tsp is for teaspoon.
This looks great Kayln! I just posted a recipe for a side dish that would go great with it! Next time I make my recipe, I will make this too!
When I purchase a rotisserie chicken I prefer to eat the dark meat. This will be perfect for using up the breast meat, which I often find to be dry – but, not with yummy avocado and the dressing. In the winter I make white bean and chicken chili with the leftover breasts, now I will have a summer recipe. Both of your last two salad posts look delicious! They are going on my "to try" list.
This definitely looks tasty! I do love all those ingredients!
I love all these ingredients, so I need to try this salad! Thanks!
Lisa, you can tell I am working on losing a few pounds by all the Phase One recipes this month! Glad they are useful for you too.
Thanks Lydia. I might try mint with it too, or even basil.
Jeanette, I think Pinterest is one of the best ideas ever!
I love this idea of chicken and avocado in a salad together. Pinterest is such a neat way to collect recipes to try.
I love chicken and avocado together. I'm not a huge cilantro lover, so I'd probably substitute parsley for all or some of the cilantro.
Kalyn this looks so good, I'm in need of new phase 1 ideas. I've got some frozen cooked chicken that's going into chicken tortilla soup (w/o tortillas!) later today, but I'm printing this one out for my shopping trip to Trader Joe's tomorrow. Thanks for all your South Beach recipes!
Stephanie, I think mint, basil, or parsley would all be good.
This looks great! I'd probably switch out the cilantro for something else though..
Thanks everyone! I really can't say enough good things about this recipe.
This looks fabulous!!
Kalyn,
I love avocado and am always looking for recipes for it. This would be a great summer chicken salad. I will try it! Thanks, Stacey
It really is amazing how pinterest and other forms of social media have revolutionized the way we find recipes! Much more collaborative this way. This chicken salad sounds really tasty! Love the use of avocado…I've been craving it lately!