This easy avocado chicken salad combines tender cooked chicken, ripe avocado, red onion, fresh herbs, lime juice, and simple seasonings.

It is a fresh, creamy, high-protein and low-carb meal that is ready in approximately 15 minutes without mayonnaise.

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Allow the cooked chicken to cool completely before assembling the salad.
Place the chicken on a cutting board and cut it into thick strips or bite-sized pieces.
Cut the avocados in half and remove the pits.
Scoop the avocado flesh from the skin and cut it into medium-sized chunks.
Add the sliced chicken and avocado pieces to a large mixing bowl.
Add the finely diced red onion.
Add the chopped fresh cilantro or parsley.
Squeeze the fresh lime juice directly over the ingredients.
Drizzle with olive oil if using.
Add the salt, black pepper, red pepper flakes, and optional garlic powder.
Use two spoons to gently fold the ingredients together without mashing the avocado.
Taste the salad and adjust the lime juice, salt, pepper, or red pepper flakes as needed.
Serve immediately or refrigerate briefly before serving.

The exact quantities were not displayed in the reel and have been estimated from the visible ingredient proportions.

Use avocados that are ripe but still firm enough to hold their shape.

Allow cooked chicken to cool completely before adding it to the avocado.

Cut the avocado into medium-sized pieces to prevent it from becoming mushy.

Fold the salad gently rather than stirring aggressively.

Add salt gradually when using rotisserie or pre-seasoned chicken.

For meal prep, keep the avocado whole and add it shortly before serving.

Store leftovers in an airtight container in the refrigerator and consume within 1–2 days.