Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Dressing:
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp cumin
Instructions
- Dice the cooked chicken breast into bite-sized pieces.
- Prepare the vegetables: dice avocado and cucumber, halve cherry tomatoes, and chop cilantro.
- In a large bowl, combine chicken, avocado, cherry tomatoes, cucumber, and cilantro. Sprinkle with garlic powder, salt, and black pepper. Toss gently.
- In a small bowl, whisk together olive oil, lime juice, and cumin to make the dressing.
- Drizzle dressing over salad and toss gently to coat evenly.
- Serve immediately for a fresh, vibrant meal.
Notes
- Add crunch with toasted nuts or seeds like almonds or sunflower seeds.
- Spice it up with chili flakes or diced jalapeños.
- Mix up the dressing by swapping cumin for smoked paprika or adding a touch of honey.
- Bulk it out with cooked quinoa or farro for a heartier meal.
- Add other herbs like mint or basil for a refreshing twist.
- Crumble feta or goat cheese for a creamy contrast, or add diced mango or pineapple for a tropical flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free