Chicken Avocado Salad

Have you ever opened the fridge at noon wondering what to do with yesterday’s chicken and that avocado that’s starting to get soft? This salad is the answer. Simple, direct, effective.

In the bowl, the colors are bold. The dark green of the sliced avocado sits alongside the pinkish hue of the chicken, the tender green cucumber slices, and cherry tomatoes that shine like little ruby beads. The plain yogurt coats everything without masking the flavors—just enough to bind it. And that smell of still-warm chicken rising with the freshness of the cucumber is already almost a meal.

Chicken first

If using leftovers, cut into even cubes about 2 cm wide. No smaller, or it gets lost in the salad. If cooking it fresh, heat a pan over medium heat with a drizzle of oil. The chicken breast should sizzle slightly when it hits the surface—that’s a good sign. Five minutes per side and it should show a light caramel-colored golden crust. Let it rest for two minutes before cutting, otherwise all the juices escape onto the board.

Avocado, quick and easy

Cut the avocado in half lengthwise. Remove the pit with a sharp tap of the knife—or with a spoon if you prefer the risk-free method. Score the flesh into large cubes directly in the skin, then scoop them out with a spoon. A perfectly ripe avocado has that buttery green color, almost creamy to the eye. Add a squeeze of lemon over it immediately—without it, it turns grey in minutes.

Everything in the bowl, in order

Put the chicken in first, then the vegetables: sliced cucumber, halved cherry tomatoes, thinly sliced red onion. Avocado goes in last so it doesn’t get crushed under the rest. Pour the yogurt over the top. Mix gently with two large spoons—not a fork, which would break the avocado into mush. The result should be well-coated and glossy, but not soggy.