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Fresh Chicken Cucumber Avocado Salad for Summer - Cool, Bright, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken breast or thighs (about 2 cups, chopped or shredded)
  • English cucumber or Persian cucumbers (2 cups, chopped)
  • Avocado (1–2 ripe, diced)
  • Cherry or grape tomatoes (1 cup, halved)
  • Red onion (1/4 small, thinly sliced)
  • Fresh herbs: cilantro, parsley, or dill (about 1/4 cup, chopped)
  • Romaine, butter lettuce, or mixed greens (optional base)
  • Feta cheese or goat cheese (optional, 1/3 cup crumbled)
  • Extra-virgin olive oil (3 tablespoons)
  • Fresh lemon (1 large, juiced; about 3 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Honey or maple syrup (1/2–1 teaspoon, optional)
  • Garlic (1 small clove, finely grated)
  • Kosher salt and freshly ground black pepper

Method
 

  1. Prep the chicken: Use cooled cooked chicken. Chop or shred into bite-size pieces. Rotisserie chicken works great.
  2. Chop the vegetables: Dice cucumber, halve tomatoes, and thinly slice red onion. Dice avocado last to keep it fresh.
  3. Make the dressing: In a small bowl, whisk olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until smooth and glossy.
  4. Toss the base: In a large bowl, combine chicken, cucumber, tomatoes, onion, and herbs. Drizzle most of the dressing over and toss gently.
  5. Add avocado: Fold in avocado and feta (if using). Add the rest of the dressing as needed. Taste and adjust salt and pepper.
  6. Serve: Spoon over greens or enjoy as-is. For extra crunch, add toasted pumpkin seeds or crushed pita chips on top.