I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• cooked chicken
• avocados
• fresh squeezed lime juice; I used my fresh-frozen lime juice
• salt, to taste
• green onion
• chopped fresh cilantro (optional, see notes)
• mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
2. Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice. 
3. Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
4. Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
5. I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
6. Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
7. Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
8. Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
9. Serve the salad right away or chill for a few hours before serving.
10. This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.  

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

These outrageously tasty vegan stuffed sweet potatoes are one of my favorite ways to enjoy sweet potatoes! We roast them and then stuff them with our simple avocado and tomato salsa. They are simple and so good!

I’m always looking to add to our collection of sweet potato recipes, and these vegan stuffed sweet potatoes are such a great option! We roast the potatoes until soft and tender, then fill them with a zesty, chunky salsa made with avocados, tomatoes, and lime. It’s light and super comforting, perfect for a weeknight meal.

Roasted sweet potatoes are on regular rotation in our house, so I love throwing in this stuffed version to change things up. This stuffed sweet potato recipe is definitely one you’ll want to make again and again. For more delicious sweet potato inspiration, check out our mashed sweet potatoes, coconut roasted sweet potatoes, or my favorite, sweet potato and black bean tacos!

Key Ingredients

• Sweet Potatoes: I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them.
• Garlic: I toss a few garlic cloves onto the baking sheet to roast alongside the sweet potatoes and turn sweet (like roasted garlic). Then, I squeeze the roasted garlic into my avocado and tomato salsa before stuffing the sweet potatoes.
• Avocado: Use slightly firm, ripe avocados for this so you can chop them into bite-size pieces. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this recipe.
• Tomatoes: Use what you love. In the photos, we have used a variety of cherry tomatoes, but any ripe tomato will do.
• Lime, Jalapeño, and Cilantro: I use this combination when making our avocado salad, which this stuffing is loosely based on. Feel free to leave out the jalapeño or add more, depending on your love of spice.

How to Make Stuffed Sweet Potatoes

We roast our sweet potatoes for this recipe, scrub away any dirt, and then use a fork to pierce the potatoes in several places. Place them onto a baking sheet, toss on your garlic cloves (with the peels left on), and then bake in a 400°F oven until they are very sweet and begin oozing (45 to 60 minutes).

Make the chunky salsa just as your sweet potatoes are finishing up in the oven. Combine chopped avocado, tomatoes, jalapeño, cilantro, and lime juice, then when they are cool enough to handle, squeeze the soft and sticky roasted garlic into the bowl. Add a pinch of salt and gently toss. Then, make a slit down the middle of your potatoes, and stuff them with as much salsa as you can fit.

The sweet potatoes are soft and sweet, and the salsa is fresh, bright, and flavorful. We love it!

Source link

This fresh pineapple avocado salsa recipe is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s simple, quick, and absolutely delicious!

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients

• Pineapple: I love fresh pineapple for this salsa. Look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
• Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
• Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
• Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
• Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).

Find the full recipe with measurements below.

How to Make Pineapple Avocado Salsa

Tip 1: Prepare the pineapple. Remove each end (the bottom and leafy top). Then, use your knife to cut away it’s peel, following the pineapple’s curve from top to bottom. Then, remove the core. Cut the pineapple into quarters and use a knife to cut away the inner fibrous core. From there, you can cut into small pieces.

Tip 2: Tame the onions. I love onions, but do not enjoy them when their raw, pungent flavor overpowers everything else, leaving you with onion breath. My answer is to let the onions sit in cold water for 5 to 10 minutes before draining. This super simple trick cuts down on that strong onion flavor, while retaining their crunch.

Tip 3: Make the salsa. The salsa is as simple as tossing everything together and serving. Make sure you taste it before serving to see if it needs a bit of extra salt. Then, enjoy!

More Salsa Recipes

Source link

These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

Meet your new favorite lunch OR easy dinner recipe!

These wraps are loaded with crunch and flavor, and they only take a few minutes to roll up!

Starts with Avocado Spread

These tasty little wraps start with a simple avocado spread. Not only does it add a creamy element and yummy flavor, the spread is also the literal glue that keeps these wraps from unraveling.

• ripe avocado
• fresh lime juice
• sour cream or mayo
• salt and pepper

It’s basically guacamole made creamy, and it is DELICIOUS.

Best Veggies for the Turkey Wraps

Fresh vegetables make a very notable appearance in these wraps.

They add crunch, flavor, pops of juiciness, and an overall “pat-yourself-on-the-back-for-eating-so-many-veggies-at-lunch” element that will keep you beaming all the way to the pan of brownies for dessert.

It goes without saying that the vegetables can be totally customized to your preferences or what you have on hand. I like to use the following:

• fresh spinach
• shredded carrots or broccoli slaw (the prepackaged mix in the salad section at the store – usually has shredded broccoli and shredded carrots)
• cucumbers
• bell peppers
• cherry tomatoes

Talk about a lesson in eating your colors! Gorgeous veggies

How to Assemble the Wraps

A very straightforward process, assembling these wraps is super quick!

The most important steps are:

1. spreading the avocado spread over the entire wrap (leaving just a slight border around the edge)
2. stacking the turkey and veggies only on one half of the wrap

This makes it a lot easier to make sure all the veggies and turkey stay INSIDE when rolling up the wrap. It also allows that avocado spread to seal the wrap closed once it’s fully rolled up.

Wrap Flavors

You can use any variety of tortilla or wrap for these turkey avocado veggie wraps.

The most common wrap flavors at my local grocery store are spinach and sun-dried tomato, and both of those are delicious with these ingredients.

You can also use a plain flour tortilla, a low-carb wrap, or whatever type of flatbread catches your eye to be the vehicle for rolling up the avocado spread + turkey + veggies.

Adding a sprinkle of salt and pepper and a splash of olive oil and vinegar to the veggies before rolling up adds an amazing boost of flavor!

These fresh and flavorful wraps are one of my favorite things to make for lunch. Just for me. By myself. At home.

The only downside is that when I know I have the ingredients for them, it leaves me wanting to eat lunch at, like, 9:06 a.m. Although, maybe these wouldn’t be half bad for breakfast either??

They also make a wonderful grab-and-go, light and healthy dinner. For this option, I roll up the wraps, cut them in half, and wrap each half tightly in plastic wrap (could also use parchment or foil). We’ve schlepped them everywhere from wrestling meets to church youth night activities.

Because they are customizable, that means you can make them with all YOUR favorite veggies and ingredients!

One Year Ago: Cinnamon Roll Blondie Bars 
Two Years Ago: Quick and Easy Greek Lettuce Wraps
Three Years Ago: Dark Chocolate Brownie Granola Bars 
Four Years Ago: Cheesy Sausage Wonton Bites
Five Years Ago: Pull-Apart Cheesy Pepperoni Pizza Sliders
Six Years Ago: Turkey and Swiss Sloppy Joes {30-Minute Meal}
Seven Years Ago: S’Mores Hershey Kiss Blossom Cookies
Eight Years Ago: Healthy and Delicious Broiled Tilapia Tacos {30-Minute Meal} 
Nine Years Ago: Cinnamon and Sugar Breadstick Twists
Ten Years Ago: Cheesecake Stuffed Chocolate Chip Cookie Bars

Turkey Avocado Veggie Wraps

Yield: 4 wraps

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

• 1 medium avocado
• 2 tablespoons mayonnaise or sour cream
• 1 tablespoon fresh lime juice
• Salt and pepper
• 4 tortillas or wraps (10- to 12-inches)
• 8 ounces shaved deli turkey
• 4 cups torn or chopped fresh spinach
• 1 cup shredded carrots or broccoli slaw mix
• 1 English cucumber, cut into thin matchstick slices
• 1 cup halved cherry or grape tomatoes
• 2 bell peppers, orange, red, yellow or green, cut into thin slices
• ½ cup finely shredded Parmesan cheese (optional)
• Oil and vinegar (optional
• Salt and pepper

Cook ModePrevent your screen from going dark

• In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.

• To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).

• Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.

• Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.

• Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help “seal” the wrap closed on the long edge.

• Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn’t affect the taste).

Course: Main Course

Cuisine: American

Method: No-Bake

Serving: 1 wrap, Calories: 407kcal, Carbohydrates: 53g, Protein: 22g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 1377mg, Fiber: 8g, Sugar: 9g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Source link