Chicken and Avocado Salad with Lime and Cilantro (Video)
This low-carb Chicken and Avocado Salad with Lime and Cilantro is a great 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 first 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 large 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 and just use an increased amount of green onion. Through the years I’ve made this for so many parties, and if you like these ingredients, I promise this salad is going to be a keeper for you too!
Recently I decided this salad was so popular I really should try to improve the photos. And I also realized that now I usually I make a slightly larger amount than the original recipe. So the recipe here is the new and improved version of the salad, with just slightly more chicken, avocado, and cilantro than the original recipe. 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?
- cooked chicken
- fresh squeezed lime juice; I used my fresh-frozen lime juice
- salt, to taste
- green onion
- chopped fresh cilantro (optional, see notes)
What if you don’t like 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 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 longer than overnight, and it is always best freshly made.
More Salads with Leftover Chicken or Avocado:
Check out Low-Carb and Keto Chicken Salads for lots more tasty salads made with chicken! Or take a look at Low-Carb and Keto Salads with Avocado if you want more ideas for using avocado.
How to make Chicken and Avocado Salad:
(Scroll down for complete printable recipe plus nutritional information.)
- I used three cups of diced chicken. I used rotisserie chicken that comes in a package at Costco, and we cut it into chunks of chicken that weren’t very small.
- Dice up 2 medium avocados, and toss them with 1 T fresh-squeezed lime juice.
- Slice up about 1/4 cup thinly sliced green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
- Chop up 1/2 cup finely chopped fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
- I mixed 3 T mayo and 2 T 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 the chicken in a bowl large enough to hold all the ingredients, add the sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
- Add the avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
- Then add the 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:
This 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, Low-Carb High-Fiber Savory Muffins, Air Fryer Turnip Fries, or Air Fryer Artichoke Hearts on the side.
More 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
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.
- 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)
- 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.
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.
Amount 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, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This mega-popular recipe was first posted in 2012. It was updated with new photos and more information in 2021 and was last updated with more information in 2022.
139 Comments on “Chicken and Avocado Salad with Lime and Cilantro (Video)”
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!!
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!