Tomato, Avocado, Chicken and Basil Salad

Why You’ll Love This Recipe

This salad hits all the right notes—rich protein from chicken, healthy fats from avocado, and bright, juicy tomatoes all tied together with aromatic basil and a zesty dressing. It’s filling without being heavy, gluten-free, and incredibly versatile. Whether you’re looking for a post-workout meal, a light dinner, or a healthy lunch to take on the go, this salad delivers on flavor and nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, sliced or shredded
• Ripe avocado, sliced or cubed
• Cherry tomatoes or chopped ripe tomatoes
• Fresh basil leaves, torn
• Olive oil
• Lemon juice or balsamic vinegar
• Salt
• Black pepper
• Optional: red onion, mozzarella or feta, arugula, garlic

Directions

1. In a large mixing bowl, combine the cooked chicken, tomatoes, and avocado.
2. Add the torn basil leaves and any optional add-ins like red onion or cheese.
3. Drizzle with olive oil and lemon juice or balsamic vinegar.
4. Season with salt and black pepper to taste.
5. Gently toss all ingredients until evenly combined.
6. Serve immediately or chill for 10–15 minutes for enhanced flavor.

Servings and timing

This recipe serves 2 as a main or 4 as a side. Total preparation time is about 15 minutes, especially if using pre-cooked chicken. No cooking is required if the chicken is already prepared.

Variations

• Use grilled or rotisserie chicken: Adds a smoky depth to the salad.
• Swap the dressing: Try a yogurt-based dressing or honey mustard for a creamy twist.
• Add greens: Serve over arugula, spinach, or mixed greens for extra volume.
• Include cheese: Crumbled feta or sliced mozzarella balls add a creamy and salty element.
• Make it spicy: Add chili flakes or sliced jalapeños for a bit of heat.
• Add grains: Mix in cooked quinoa, couscous, or farro for a more filling salad.
• Try different herbs: Mix basil with parsley or mint for a fresh herb blend.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the avocado separately or add it fresh before serving to prevent browning. This salad is not suitable for freezing and does not require reheating. Serve cold or at room temperature.

FAQs

How long does this salad last in the fridge?

It will stay fresh for up to 2 days, but it’s best eaten the same day due to the avocado.

Can I use leftover chicken?

Yes, rotisserie or grilled leftover chicken works great in this recipe.

What’s the best type of tomato to use?

Cherry tomatoes or any ripe, sweet tomato variety will work well.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make it ahead of time?

Yes, just add the avocado and basil right before serving to preserve freshness.

What dressing works best?

A simple olive oil and lemon juice or balsamic vinegar dressing keeps it fresh and light.

Can I add cheese?

Yes, feta, goat cheese, or mozzarella pair beautifully with the other ingredients.

Is this salad good for meal prep?

Yes, with a few adjustments—store the dressing and avocado separately until ready to eat.

Can I use other herbs?

Fresh parsley, dill, or mint can complement or replace the basil.

Can I make it a wrap?

Absolutely. Use the salad as a filling for wraps or pita pockets for an easy handheld meal.

Conclusion

Tomato, Avocado, Chicken and Basil Salad is a fresh, filling, and deliciously simple dish that brings big flavors with minimal effort. Perfect for lunch, dinner, or meal prep, it’s a healthy go-to recipe that satisfies every time. With its balance of protein, healthy fats, and bright flavors, this salad is sure to become a favorite.

Tomato, Avocado, Chicken and Basil Salad

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A hearty and refreshing salad made with tender chicken, creamy avocado, juicy tomatoes, and fresh basil, tossed in a light olive oil and lemon dressing. Ideal for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 2 as a main, 4 as a side
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• 2 cups cooked chicken breast, sliced or shredded
• 1 ripe avocado, sliced or cubed
• 1 cup cherry tomatoes or chopped ripe tomatoes
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup red onion, thinly sliced
• Optional: 1/4 cup mozzarella balls or crumbled feta
• Optional: 1 cup arugula
• Optional: 1 garlic clove, minced

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Instructions

1. In a large mixing bowl, combine the cooked chicken, tomatoes, and avocado.
2. Add torn basil leaves and any optional ingredients such as red onion, cheese, or arugula.
3. Drizzle with olive oil and lemon juice or balsamic vinegar.
4. Season with salt and black pepper to taste.
5. Gently toss all ingredients until evenly combined, being careful not to mash the avocado.
6. Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.

Notes

• Use rotisserie or grilled chicken for extra flavor and convenience.
• Add avocado just before serving to prevent browning.
• This salad can be turned into a wrap or sandwich filling.
• Store leftovers in an airtight container for up to 2 days.
• Mix in grains like quinoa or farro for a more filling option.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280
• Sugar: 3g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 55mg