Chicken Avocado Tomato Salad

Chicken Avocado Tomato Salad recipe is made with ripe juicy tomatoes, buttery fresh avocado and chicken (either grilled, rotisserie or poached), then drizzled with a delicious Meyer lemon dressing. This chicken avocado and tomato salad is perfect for busy weeknights, light summer meals, and quick packable lunches.

This healthy Chicken Avocado and Tomato Salad checks all the boxes. It’s a delicious simple-to-make protein-rich meal that’s super quick and easy to make. 

If you’re looking for a sturdy salad to pack for lunch, this Chicken and Avocado Salad does the trick.  You can pour the dressing in the bottom of a container (with a lid) then add in the tomatoes, chicken and then the avocado. Drizzle lemon juice over the avocado slices to prevent them from browning, then garnish with basil, celery leaves and pistachios. The tomatoes will marinate in the dressing which is sooo yummy.

Chicken Avocado Tomato Salad Recipe

• Tomatoes
• Avocado
• Cooked Chicken (Cooked  boneless and skinless chicken that is grilled, roasted or poached chicken) sliced or shredded)
• Fresh herbs
• Pistachio nuts
• Vinaigrette

Find printable recipe with measurements below.

Variations

• Sprinkle salad with Feta cheese
• Toss in slices of cucumber
• Add fresh cilantro instead of basil
• If you’re just making the salad for  yourself and don’t want to bother with making a lot of dressing, try this simple single serving vinaigrette for your individual salad: 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon orange juice and 1 teaspoon pure maple syrup or honey

How to Make Chicken Avocado and Tomato Salad

1. Cut or shred chicken into large pieces.
2. Slice tomatoes and fresh avocado into wedges.
3. Finely chop celery leaves and slice basil into ribbons.
4. Chop pistachio nuts.
5. Arrange chicken, avocado and tomato on plate.
6. Drizzle with vinaigrette.
7. Sprinkle the top with celery leaves, basil ribbons and chopped pistachio nuts.
8. Season with salt and freshly cracked pepper.

Easy Lemon Vinaigrette Recipe

• 2-1/2 tablespoons fresh Meyer lemon juice (you can use regular lemons if Meyer lemons aren’t available)
• 1 teaspoon grated lemons zest
• 1 to 1-1/2 tablespoons honey or pure maple syrup  (taste-test for desired sweetness)
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste

How to Make Lemon Vinaigrette

1. Whisk ingredients together in a small bowl until well blended. If you prefer, you can add the ingredients to a mason jar, seal the lid and shake vigorously to blend well.

How to Choose Avocados

There are so many benefits of eating avocado, so here’s a few tips on choosing avocados so you can incorporate more of them into your diet, and of course for making this Chicken Avocado Tomato Salad.

• When applying fingertip pressure to an avocado, the avocado should still be somewhat firm. After a day, maybe two, it should be perfectly ripe for use.
• Remove the stem from the avocado. If it’s light green underneath, the avocado is green on the inside, meaning it’s a good avocado. If it’s dark or has a little mold, then the avocado is likely to be bruised and over-ripe under the skin.

Looking for more healthy salads to serve?

If you like this Chicken Avocado Tomato Salad, here’s a few more of my favorite chicken salad recipes you’ll want to try.

• Everyday Mediterranean Salad
• Grilled Chicken Salad
• Basil Pesto Chicken Salad
• BBQ Chicken Salad
• Chicken Avocado Chopped Salad
• Fried Chicken Salad
• Blueberry Chicken Salad

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Yield: 4 servings

Chicken Avocado Tomato Salad

Prep Time 10 minutes

Total Time 10 minutes

Chicken Avocado Tomato Salad recipe is made with ripe juicy tomatoes, buttery fresh avocado and chicken (either grilled, rotisserie or poached), then drizzled with a delicious Meyer lemon dressing. This chicken avocado and tomato salad is perfect for busy weeknights, light summer meals, and quick packable lunches.

Ingredients

• 3-4 large tomatoes, cut into wedges
• 2 large ripe fresh avocado, seeded, peeled and sliced
• 2-3 pounds cooked  boneless and skinless chicken (grilled, roasted or poached chicken) sliced or shredded
• 1/2 cup fresh basil leaves, sliced into ribbons
• 1/4 cup fresh celery leaves, chopped
• 1/4 cup pistachio nuts, left whole with some chopped

Lemon Vinaigrette

• 2-1/2 tablespoons fresh Meyer lemon juice (you can use regular lemons if Meyer lemons aren't available)
• 1 teaspoon grated lemons zest
• 1 to 1-1/2 tablespoons honey or pure maple syrup  (taste-test for desired sweetness)
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste

Instructions

1. Shred chicken with two forks into large pieces.
2. Slice tomatoes and fresh avocado into wedges.
3. Finely chop celery leaves and slice basil into ribbons.
4. Chop pistachio nuts.
5. Arrange chicken, avocado and tomato on plate.
6. Drizzle with vinaigrette.
7. Sprinkle the top with celery leaves, basil ribbons and chopped pistachio nuts.
8. Season with salt and freshly cracked pepper.

Lemon Vinaigrette

1. How to Make Easy Lemon Vinaigrette
   Whisk ingredients together in a small bowl until well blended.
2. If you prefer, you can add the ingredients to a mason jar, seal the lid and shake vigorously to blend well.

Notes

Variations

• Sprinkle salad with Feta cheese
• Toss in slices of cucumber
• Add fresh cilantro instead of basil
• If you're just making the salad for  yourself and don't want to bother making a lot of dressing, try this simple single serving vinaigrette for your individual salad: 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon orange juice and 1 teaspoon pure maple syrup or honey.

How to Choose an Avocado

There are so many benefits of eating avocado, so here's a few tips on choosing avocados so you can incorporate more of them into your diet, and of course for making this Chicken Avocado Tomato Salad.

• When applying fingertip pressure to an avocado, the avocado should still be somewhat firm. After a day, maybe two, it should be perfectly ripe for use.
• Remove the stem from the avocado. If it's light green underneath, the avocado is green on the inside, meaning it's a good avocado. If it's dark or has a little mold, then the avocado is likely to be bruised and over-ripe under the skin.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 597Total Fat: 52gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 0mgSodium: 196mgCarbohydrates: 34gFiber: 7gSugar: 25gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.