Chicken salad with avocado

Chicken salad with avocado

Estimated reading time: 3 minutes

The asparagus season is still in full swing, so enjoy it even more! I had leftover asparagus in the fridge from another recipe and of course I didn't want to let them go to waste. A soup was a bit obvious, and I also wanted to do something with my chicken. The idea for this chicken salad with avocado and asparagus was quickly born. We also make the dressing ourselves, using my beloved persillade spice mix. This was way too much food for me alone, so I saved half for a day later. You can easily keep it in the fridge for a day.

Chicken salad with avocado

Chicken salad with avocado

The avocado often turns brown quickly. Especially if you keep it for a day, so we drip some lemon juice on it. With this salad I served some crunchy papadums. I don't dare to make it myself, I just buy it ready-made in the supermarket.

You have to let the cooked chicken marinate in the dressing, because simply cooked in some salt water is not enough. Then it is really a tasteless piece of meat. You could also substitute the cooked chicken for smoked chicken.

Chicken salad with avocado

Here you will find the complete recipe with all the ingredients you need. I hope you enjoy preparing the dish below. Delicious Happen!

Chicken salad with avocado

Chicken salad with avocado

Quick to make, easy to prep and lots of flavor.

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4.9 of 70 comments
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Hallway: Main course, lunch
Kitchen: European
Keyword: asparagus, avocado, Kalamata olives, chicken
Preparation time: 5 minutes
Preparation time: 20 minutes
Total time: 25 minutes
Servings: 2 people
calories: 444kcal
Author: Francine
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You need:


  • 300 gram chicken breast
  • 400 gram asparagus - in pieces of 3 cm
  • 1 avocado - in slices
  • 10 Sun dried tomatoes - cut into small strips
  • 10 Kalamata olives

For the dressing you will need:

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Put a pan of water on with a tablespoon of salt and cook the chicken in it for 10 minutes. (Put the chicken in the pan when the water boils).
  • While the chicken is cooking we make the dressing, put everything in a measuring cup or jar and beat or shake until you have a nice smooth dressing. Leave in the refrigerator until use.
  • When the chicken is cooked, remove it from the pan and place on a cutting board, let it cool down.
  • Peel the asparagus and remove the woody end. Cut into pieces of 2 to 3 centimeters. Boil them for 5 to 8 minutes until al dente. (test this).
  • Tear the chicken into strips with your fingers and place in a bowl. Pour some dressing over it and season with salt and pepper to taste.
  • Mix the rest of the ingredients with the chicken in the bowl. Drizzle some extra lemon juice over the avocado to keep the slices nice and green.
  • Delicious bites!
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A meal salad like this is tasty and healthy, and I have a few more for you: 

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