Chicken Avocado Salad with Lime and Cilantro (No Mayo)

Name: Chicken Avocado Salad with Lime and Cilantro (No Mayo)
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, trimmed of excess fat; 4 cups (950 ml) water; 2 tsp (6 g) kosher salt; 1 clove (4 g) garlic clove, smashed with the side of a knife and peeled; ½ cup (80 g) red onion, finely diced (about ½ small onion); 3 tbsp (45 ml) fresh lime juice, from about 2 limes; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed; 1 small (15 g) jalapeño, seeded and minced (optional); ½ tsp (1 g) ground cumin; ¾ tsp (4 g) kosher salt, plus more to taste; ¼ tsp (½ g) black pepper, freshly ground; 1 cup (150 g) cherry tomatoes, halved; 2 large (400 g) large ripe Hass avocados, halved, pitted, and cut into ¾-inch (2 cm) cubes just before folding in

From the MyKitchenBank Kitchen

Tender poached chicken, creamy cubed avocado, and a bright lime and olive oil dressing with red onion and cilantro. It has no mayo, so it stays fresh and light. Serve it in bowls, on toast, or in lettuce cups.

Prep: 25 min
Cook: 23 min
Wait: 35 min
Total: 1 hr 23 min
Makes: About 5 cups (4 generous servings)

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Ingredients

4 servings

For poaching the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, trimmed of excess fat
4 cups (950 ml) water
2 tsp (6 g) kosher salt
1 clove (4 g) garlic clove, smashed with the side of a knife and peeled
For the salad
½ cup (80 g) red onion, finely diced (about ½ small onion)
3 tbsp (45 ml) fresh lime juice, from about 2 limes
2 tbsp (30 ml) extra-virgin olive oil
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed
1 small (15 g) jalapeño, seeded and minced (optional)
½ tsp (1 g) ground cumin
¾ tsp (4 g) kosher salt, plus more to taste
¼ tsp (0.5 g) black pepper, freshly ground
1 cup (150 g) cherry tomatoes, halved
2 large (400 g) large ripe Hass avocados, halved, pitted, and cut into ¾-inch (2 cm) cubes just before folding in

Equipment (7)

Medium pot with lid, 3–4 qt (3–4 L)
Instant-read thermometer
Cutting board and sharp chef's knife
Large mixing bowl (3–4 qt / 3–4 L)
Two forks
Rubber spatula or large spoon
Measuring cups and spoons

Steps

Before you start

Check that your avocados are ripe: they should yield to gentle pressure at the stem end but not feel mushy. Ripe avocados cube cleanly and don't turn the salad to paste.
Use about 1½ lb (680 g) of chicken breasts. If they are very thick (over 1½ inches / 4 cm), slice them in half horizontally so they poach evenly.
You can use 3 cups (about 400 g) of leftover or rotisserie chicken instead. If you do, skip steps 1, 2 and 4.
Have an instant-read thermometer ready for the chicken.

1
Heat poaching liquid
- Pour the water into a medium pot.
- Add the 2 tsp kosher salt and the smashed garlic clove.
- Cover and bring to a full boil over high heat, about 8 minutes.
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Ready when: Large bubbles break steadily across the surface.
2
Poach the chicken
- Lower the chicken breasts into the boiling water.
- Cover the pot and turn the heat to low so the water barely trembles, with no rolling boil.
- Poach for 14–16 minutes.
- Check the thickest part with an instant-read thermometer.
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Ready when: The thickest part reads 165°F (74°C) and the juices run clear when you cut in.
Tip: A hard boil makes chicken tough and rubbery. Keep the water at a bare simmer.
3
Marinate the onion
- While the chicken poaches, stir the diced red onion and lime juice together in a large mixing bowl.
- Let it sit at room temperature while the chicken cools.
- The lime softens the onion's sharp bite and turns it pink.
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Ready when: The onion looks slightly glossy and has turned a brighter pink.
Tip: Prepping the onion at this point means the lime juice also seasons the salad base.
4
Rest and cool chicken
- Transfer the cooked chicken to a cutting board or plate and let it rest, uncovered, for about 20 minutes.
- Discard the poaching liquid.
- The chicken should be cool enough to handle comfortably.
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Ready when: The chicken is warm to the touch but no longer steaming.
Tip: Don't mix hot chicken into the salad. Heat will turn the avocado mushy and dull the cilantro.
5
Shred the chicken
- Use two forks to shred the chicken into bite-size pieces, about ½ inch (1 cm) wide.
- You can also chop it with a knife if you prefer a chunkier salad.
- You should have about 3 cups (400 g).
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Ready when: Pieces are uniform, with no large clumps.
6
Dress the chicken
- Add the olive oil, cilantro, jalapeño (if using), cumin, ¾ tsp salt and black pepper to the bowl with the onion and lime juice.
- Stir to combine.
- Add the shredded chicken and toss until every piece is coated in dressing.
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Ready when: The chicken looks glossy and flecked with green, with no dry spots.
7
Chill to blend
- Cover the bowl and refrigerate for 15 minutes so the chicken absorbs the dressing.
- While it chills, halve the cherry tomatoes and set them aside in a small container or on a plate.
- Do not cut the avocados yet; leave them whole until the next step.
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Ready when: The chicken smells bright and citrusy and is well chilled.
Tip: Cut the avocado only right before folding it in, so it stays bright green.
8
Fold in avocado
- Halve and pit the avocados, then cut the flesh into ¾-inch (2 cm) cubes.
- Add the avocado and the halved cherry tomatoes to the chilled chicken.
- Fold gently with a rubber spatula, using 6–8 turns, so the avocado stays in chunks.
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Ready when: Avocado cubes are mostly intact and coated in dressing, with a little creaminess around the chicken.
Tip: Over-stirring breaks the avocado down into guacamole. Fold, don't stir.
9
Taste and serve
- Taste the salad and add a pinch more salt or a squeeze of lime if needed.
- Serve right away in bowls, over greens, in lettuce cups, or piled on toasted bread.
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Ready when: The salad tastes bright, lightly salty and balanced, with no flat or bland bites.
Tip: Season after the avocado goes in. Avocado dulls the flavor, so it usually needs a little more salt.

Good to know

Tips

Poach at a bare simmer, not a boil, for tender, juicy chicken that shreds easily.
Dress the chicken before adding the avocado. The lime coats the chicken first and protects the avocado from browning once it is folded in.
For extra staying power, press plastic wrap onto the surface of leftover salad to keep air away from the avocado.
Add 1 cup (about 150 g) of corn kernels or rinsed black beans for a heartier salad.

Make ahead

Poach and shred the chicken up to 3 days ahead and refrigerate it in an airtight container. Dress it with the onion, lime, oil, cilantro and seasonings up to 1 day ahead. Cut and fold in the avocado and tomatoes within 1 hour of serving for the best color and texture.

Storage & reheating

Room temperature: no more than 1 hour (cooked chicken should not sit out longer). Refrigerator: 1–2 days in an airtight container, with plastic wrap pressed directly onto the surface of the salad to limit browning. The avocado softens over time, and the top may darken, so stir gently before serving. Freezer: not recommended because the avocado turns watery and mushy. Serve cold; no reheating needed.

Substitutions

boneless, skinless chicken breasts → 3 cups (about 400 g) shredded rotisserie or leftover cooked chicken. Skip the poaching steps. Remove skin and bones, and season to taste since rotisserie chicken is already salted.
fresh lime juice → fresh lemon juice. Use the same amount. The flavor will be slightly sharper and less floral.
fresh cilantro → flat-leaf parsley or fresh chives. Good option if you dislike cilantro. Use the same amount.
red onion → thinly sliced scallions (green onions). Use about ½ cup (50 g). They are milder, so you can skip the soaking time.