Healthy Lunch

Chicken Avocado Cucumber Salad

Name: Chicken Avocado Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 10 oz cooked chicken breast, previously cooked to 165°F, chilled, and diced into 1/2-inch cubes (about 2 cups); 1 ripe avocado, diced into 1/2-inch cubes; 2 cups cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 2 tbsp chopped fresh parsley or basil; 3 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice, plus up to 1 tsp more if needed; 1 tsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp sea salt, plus up to 1/8 tsp more if needed; 1/4 tsp black pepper; 1/4 cup crumbled feta cheese (optional)

By Better Plate Recipes

Published Jul 14, 2026

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Chicken Avocado Cucumber Salad is a no-cook lunch with cooked chicken, creamy avocado, crisp cucumber, cherry tomatoes, red onion, fresh herbs, optional feta, and lemon Dijon olive oil dressing. It is quick, fresh, and best mixed gently so the avocado stays chunky. It is light but still filling.

Prep Time

15 minutes

No Cook

No cooking

Total Time

15 minutes

Servings

Difficulty

Easy

Best For

Lunch, High Protein

Why You’ll Love This Recipe

You’ll love this salad because it is fast, fresh, and satisfying without using the stove. Cooked chicken gives it plenty of protein, while cucumber and cherry tomatoes make it juicy and crisp. Avocado adds the creamy texture that makes the salad feel filling, even though there is no heavy dressing. The lemon Dijon dressing is simple but flavorful, with olive oil, garlic, salt, and pepper rounding it out. Fresh parsley or basil keeps it bright, and optional feta adds a salty finish. It is especially helpful when you have leftover chicken and want lunch ready in minutes. Because the ingredients are already cooked or raw and ready to eat, the recipe is more about gentle mixing than cooking, which makes it very beginner-friendly.

Chicken Avocado Cucumber Salad aerial view

What Makes This Recipe Work

The order of mixing matters here. Chicken, cucumber, tomatoes, red onion, herbs, and dressing are sturdy enough to toss together first, so they can get evenly coated. Avocado is softer, so it goes in last and gets folded gently instead of stirred hard. That keeps the pieces creamy and intact rather than mashed into the dressing. Dijon mustard helps the lemon juice and olive oil blend into a smoother dressing, so the salad tastes bright instead of oily. Fresh herbs add lift, while feta stays optional because the salad already has richness from avocado and savory flavor from garlic, Dijon, and lemon. This gentle order gives you a salad that looks fresh and tastes creamy without turning into chicken avocado mash. It also helps the lemon Dijon dressing reach the chicken and vegetables before the avocado is added.

Chicken Avocado Cucumber Salad preparation

Before You Start

Use chicken that is already fully cooked and cooled, such as leftover grilled chicken, poached chicken, or rotisserie chicken breast. Dice the chicken, cucumber, and avocado into similar 1/2-inch pieces so each bite feels balanced. If the cucumber seems watery after cutting, pat it dry with paper towels before adding it to the bowl. Finely dice the red onion so it adds flavor without taking over. Cut the avocado close to serving time because the flesh starts to brown once it is exposed to air. Have the dressing mixed before you cut the avocado so assembly moves quickly. A little prep before mixing keeps the final bowl neat, colorful, and easy to scoop with a fork. Use a wide bowl for mixing so the ingredients can move without crushing the avocado later.

Chicken Avocado Cucumber Salad extra view

Ingredient Notes & Easy Swaps

Cooked chicken: This recipe is truly no-cook, so start with 10 oz chicken breast that was already cooked to 165°F and chilled, then diced into 1/2-inch cubes. Rotisserie chicken works, but its sodium varies a lot by brand, so taste before adding more salt.
Avocado: Use a ripe avocado that is still slightly firm so the cubes hold their shape. Fold it in gently at the end so it stays chunky instead of turning into mash.
Cucumber and cherry tomatoes: These make the salad crisp and juicy. English cucumber works especially well because it has fewer watery seeds.
Red onion: Red onion adds sharpness and crunch. Use less if you want a milder salad, or rinse the diced onion briefly under cold water to soften the bite.
Parsley or basil: Fresh herbs make the salad taste brighter. Dill, cilantro, or chives can also work depending on the flavor you want.
Lemon juice and salt: Mix the dressing with the base 2 tablespoons lemon juice and 1/2 teaspoon sea salt first. If it needs adjusting, add no more than 1 teaspoon extra lemon juice and 1/8 teaspoon extra salt.
Dijon mustard: Dijon helps the dressing taste smooth and balanced. For gluten-free salads, verify both the Dijon and the cooked chicken, since some seasoned or rotisserie chicken is not gluten-free.
Feta cheese: Feta is optional. For dairy-free salads, omit it or use a dairy-free feta-style cheese.