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Recipe card
What to do with leftover roast chicken?
If you are thinking of what to do with leftover roast chicken or rotisserie chicken from your last Thanksgiving, Christmas, or any chicken dinner, make this chicken avocado salad. This salad is light yet delicious. No mayonnaise is added. Leftover roast chicken or shredded rotisserie chicken can be used to make delicious dishes from salad to soup, wraps, fried rice, biryani, quesadilla, stir fry, croquettes or patties, and dinner casseroles. Salad is always my first pick because, after the heavy holiday feast, all you want is light food the next day. What is your favorite way to use the holiday leftovers?
Ingredients for chicken salad with avocado
Chicken avocado salad is one of the simplest yet delicious and creamy salads with easy dressing that you can make at home with veggies from your pantry. Chicken: This chicken salad can be made using fresh roast chicken or leftover chopped or shredded rotisserie chicken from the Thanksgiving or Christmas dinner. Feel free to use chicken breast or turkey bacon. Corn: I have chopped and boiled the corn on the cob. You can even use frozen corn. Avocado: Fresh, ripe avocados always taste the best. Also, they should not be soft but firm to enjoy the texture. Veggies: This is your choice. Add veggies like bell peppers, tomatoes, cucumbers, carrot, with herbs like parsley, spring onions, mint, etc. Topping: If you love the crunch in the salad, add crispy bacon, croutons, or any roasted nuts. Dressing: Simple lemon dressing with oil, lemon juice, salt and pepper.
Step-by-step instructions
Salad prep
Heat leftover chicken in the pan for 3 to 4 minutes until heated through. Boil the corn on a cob or frozen corn in salted boiling water for 6 to 8 minutes. (Cob may take extra time than corn kernels)
Make the dressing
Add oil, lemon juice, salt, and pepper in a bowl and whisk until emulsified. The simple dressing is ready. Keep this aside.
Chicken avocado corn salad
In a bowl, add tomato, carrot, cucumber, corn kernels, spring onions, parsley, cooked chicken, avocado, and lemon zest. Pour the dressing and toss until combined. Just before serving, top it with crispy bacon or croutons and enjoy.
Chef tips
Vary the amount of ingredients as per your family’s liking. Add a handful of arugula, spinach, or mixed greens if desired. Love creamy salad; you can sprinkle crumbled feta or goat cheese. Don’t miss the lemon or lime juice and zest. It gives a bright and fresh flavor to your salad. Serve it with boiled eggs for a complete meal. Skip the corn if you are looking for paleo chicken salad.
Store and Make ahead
Store: Cover the chicken salad directly with plastic wrap over the salad to prevent the browning of avocados and refrigerate for 2 days. Make ahead: Prep salad ingredients ahead of time. Toss the dressing just before serving.
How to serve a chicken avocado salad?
You can serve this chicken salad as a complete meal, between your sliders or burgers, with wraps or pita pockets. You can also spread it on sandwich bread or toasted bread. This salad is one of the best lunchbox recipes.
More avocado recipes
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