Chicken Salad with Avocado
This quick and easy chicken salad is made with the breast meat of a Rotisserie chicken, avocado, fresh tomatoes, basil and lemon juice. Whole30 friendly and a great way to enjoy those end-of-summer garden tomatoes.
Chicken Avocado Salad
Made with just a few ingredients, and it’s also low-carb, gluten-free and Keto. I have so many chicken salad recipes here on Skinnytaste because it’s on of my favorite things to make ahead for lunch, from this Classic Chicken Salad, Cilantro Chicken Salad, and Chicken Waldorf Salad, to name a few.
I usually make this particular chicken salad when I have leftover rotisserie chicken and I’m not in the mood for mayonnaise. This is especially great end of summer when I have tons of basil in our garden and fresh tomatoes. I love the flavor of the basil with the lemon in this salad, its so fresh and light.
Variations and Tips:
- You can swap the basil for peppery baby arugula or a mix of your fresh garden herbs like chives and parsley.
- This can be eaten cold or room temperature.
To Meal Prep:
If you want to make this ahead for a meal prep lunch, cut the avocado just before you’re ready to eat. You can also make this in a jar my combining the olive oil and lemon juice at the bottom with the avocados in the dressing, this should keep them from browning. Then top with chicken, then tomatoes.
Refrigerate up to 4 days.
More Chicken Salad Recipes You Make Like:
- Cilantro Chicken Salad
- Chicken Salad with Lemon and Dill
- Lighter Classic Chicken Salad
- Houston’s Grilled Chicken Salad
- BBQ Chicken Salad
Basil Chicken and Tomato Salad
Ingredients
- 3 large ripe tomatoes, cut into wedges
- chicken breast from 1 rotisserie chicken, 12 ounces
- 5 ounces avocado, sliced
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1/2 cup small fresh basil leaves
- kosher salt
- fresh black pepper
Instructions
- Divide the tomatoes between 4 plates or bowls.
- Shred the chicken breast into large pieces and arrange over tomatoes with the avocado.
- Drizzle with olive oil, squeeze with lemon juice and season with salt and fresh pepper, to taste.
- Top with fresh basil.
Video
Nutrition
Photo Credit: Jess Larson
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This is a perfect summertime salad that is also very filling.
Dumb question, but the serving size says 2 cups; is that two cup of the shredded chicken?
2 cups of everything combined.
Has anyone tried this as a lunch meal prep option? Sans the avocado, does it keep well? I’m assuming this is served cold 🤷🏾♀️ Looks super tasty and simple!
Yes!
So easy and so clean and crease tasting. I used shredded chicken I made in the instapot.
Should say clean and fresh tasting
when eating this as leftovers do you heat the chicken or eat cold
Cold or room temp is both great.
Very, tasty and super simple. Love it!
I made this with cilantro instead of basil (since it wasn’t in season). It was good that way too! The lemon really makes it.
As far as the chicken goes, heres a tip: I plunked some chicken breasts in a crock pot with spices and cooked it overnight. I shredded it in the morning and portioned out 4 servings for lunches.
like the website and all the recipes ..keep doing more
Question: If I don’t want to purchase a full, fully-cooked rotisserie chicken from the store, do you have any quick and easy “substitute” suggestions for this? Can I buy something like this from the deli counter at the grocery store (pre-shredded)?
Any help/tips would be appreciated!
Casey, I used a large can of chicken. At my grocery store they have it near the canned tuna. It probably ups the sodium content, but way cheaper than a whole rotisserie chicken when I’m only making 1 serving of this for myself.
Casey, you’re on the right path. My local Kroger/QFC sells plain, unseasoned shredded chicken chunks in the deli. Usually deli items aren’t very cost-effective, but I finally figured out when the stocker swings by and slaps on the discount stickers as products get near their sell by dates. We’re good friends now since I see her every week. 🙂
I really love your website and recipes. Your meal plans are super easy to follow and I love the convenience in having them. Please keep them coming.
Michelle
Both of your cookbooks are among my favorites and I am really looking forward to your next one. Will any of the editions (Target perhaps) have extra recipes? Thanks.
Oh I think I’ll make this tonight, sounds so yummy
Pat
Hi
I really like your website and visit frequently, but is this really a recipe? It’s more just putting some things on a plate together..
If you aren’t interested just read one of the many other sites out there. Why would you find it necessary to make a comment that only tries to make someone feel bad. Try spending your obvious free time on something more productive.
Thank you Gina for ideas just to change up simple lunch ideas so we don’t get bored trying to eat healthy. Quick but tasty ideas are helpful in addition to recipes for family dinners.
The contents section is for feedback, both positive and negative. I’m not trying to be nasty or make anyone feel bad. I’m sorry you were triggered.
As someone who frequently visits this site and has bought 2 of Gina’s books, I feel like im pretty entitled to my opinion about what I think the standard of recipes is on here.
I have had gastric bypass and this is the perfect recipe! What I appreciate most about Gina’s food is that she shows me how to put food together to bring out the best taste in simple ingredients. Some of the best recipes don’t require cooking.
Since I do meal plans, I like to share easy lunch recipes to include into the week.
Hi Gina
I’ve subscribed for the longest time
Suddenly one day my daily emails stopped
I’ve filled out several forms to subscribe but nothing appears in my in box
So I’m once again subscribing in order to receive your e mailings
Please help me if you are able
Thank you so much
Gail McDermott
Hi Gail. I just reentered you as well. Please let me know if you start receiving them again!
Sounds delish,! Thank you will make this week end.