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Chopped Chicken Avocado Tomato Cucumber Salad

Chopped Chicken Avocado Tomato Cucumber Salad: An easy & veggie-packed summer dinner salad recipe, which also happens to be both low carb and gluten free!

chopped chicken avocado tomato cucumber salad

Looking for a cooling, yet filling dinner salad idea for a hot summer’s night? Look no further than this easy Chopped Tomato Chicken Avocado Tomato Cucumber Salad! Chopped chicken salad is a satisfying low carb, gluten free recipe that’s just so easy to throw together with a little quick-marinated chicken + fresh summer veggies.

chopped chicken & veggie salad

This easy all-in-one meal is just jam-packed with hearty chicken and veggies, especially the delicious mini cucumbers that tend to go on sale around this time of year. A bag of those, a little chicken I had ready to go in the fridge, a few tomatoes from my garden, and this salad almost built itself for me this week.

Chopped Chicken Avocado Tomato Cucumber Salad

chopped chicken salad ingredients

Ingredients

– for the marinade/dressing

1/4 cup olive oil
Juice of two small limes
2 tsp oregano
1/2 tsp garlic powder
Sea salt, to taste
Black pepper, to taste

– for the salad

1/2 Tbsp olive oil
1-1.25 lbs thin sliced chicken breast or chicken tenders, trimmed 
16 oz mini cucumbers, chopped
5 Roma tomatoes, chopped
2 avocados, chopped
1/2 of a medium red or yellow onion, chopped
2 green onions, chopped

Directions

Combine all marinade ingredients.

marinating chicken

Trim the chicken and place it in a dish. Pour half of the marinade over the chicken, putting the rest aside to use as dressing for the salad. Toss the chicken gently to coat.

Heat 1/2 Tbsp olive oil in a cast iron skillet over medium-high heat for one minute. Cook the marinated chicken over medium-high heat for about three minutes a side, or until nicely browned and cooked through. Remove from the pan and let cool slightly.

assembling the chopped chicken and veggie salad

While the chicken is cooking and cooling, chop the cucumbers, tomatoes, avocados, green onions, and onion. Then, chop the cooked chicken.

dressing on the salad

Add the chopped chicken and veggies to a large bowl, drizzle everything with the reserved dressing, and toss to blend.

Serve immediately, or, for an even tastier salad, chill in the refrigerator for an hour before serving to allow the flavors to blend.

Note: A little crumbled feta would be a great addition here, too, if you want to take this up another notch! 

A refreshing dinner salad on a hot summer evening

chopped chicken salad with avocado tomatoes and cucumber

Talk about easy, right? The only thing you actually have to cook here is the chicken, and that just takes a few minutes on your stove top. You end up with such a refreshing mix of colors, textures, and flavors; the simple marinade lets the freshness of your summer veggies shine through.

Do try to chop your chicken and veggies to about the same size, though, so that everything is even, fresh, pretty, and easy to eat. This keto-friendly chopped chicken salad is hearty enough for a meal unto itself, and a great way to pack in protein, veggies, and good fats — all in one dish. Enjoy!

Followup: I just had some of this chopped chicken salad for lunch the next day, and can report back that it holds up really well!

Chopped Chicken Avocado Tomato Cucumber Salad, printable recipe

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5 from 2 votes

Chopped Chicken Avocado Tomato Cucumber Salad

Chopped Chicken Avocado Tomato Cucumber Salad: An easy & veggie-packed summer dinner salad recipe, which also happens to be both low carb and gluten free!
Course dinner
Cuisine salad
Keyword avocado, chicken, cucumber, dinner salad, gluten free, low carb, pasta salad, tomatoes
Prep Time 33 minutes
Cook Time 7 minutes
Total Time 40 minutes
Servings 4

Equipment

cast iron skillet

Ingredients

for the marinade/dressing

  • 1/4 cup olive oil
  • 2 small limes juice of
  • 2 tsp oregano
  • 1/2 tsp garlic powder
  • Sea salt to taste
  • Black pepper to taste

for the salad

  • 1/2 Tbsp olive oil
  • 1-1.25 lbs thin sliced chicken breast or chicken tenders trimmed
  • 16 oz mini cucumbers chopped
  • 5 Roma tomatoes chopped
  • 2 avocados chopped
  • 1/2 medium red or yellow onion chopped
  • 2 green onions chopped

Instructions

  • Combine all marinade ingredients.
  • Trim the chicken and place it in a dish. Pour half of the marinade over the chicken, putting the rest aside to use as dressing for the salad. Toss the chicken gently to coat.
  • Heat 1/2 Tbsp olive oil in a cast iron skillet over medium-high heat for one minute. Cook the marinated chicken over medium-high heat for about three minutes a side, or until nicely browned and cooked through. Remove from the pan and let cool slightly.
  • While the chicken is cooking and cooling, chop the cucumbers, tomatoes, avocados, green onions, and onion. Then, chop the cooked chicken.
  • Add the chopped chicken and veggies to a large bowl, drizzle everything with the reserved dressing, and toss to blend.
  • Serve immediately, or, for an even tastier salad, chill in the refrigerator for an hour before serving to allow the flavors to blend.

Notes

A little crumbled feta would be a great addition here, too, if you want to take this up another notch! 

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Recipe Rating




Diane

Friday 4th of September 2020

Here in Tampa, Florida we are experiencing heat indexes of over 100 degrees! ugh! So, in light of that, this salad really hit the spot. It's one of my favorite salads now. Thanks for making my life so much easier with all of your delicious recipes!

Elizabeth

Friday 28th of August 2020

Did this one for this week. I also added in 2 cups of cooked rice. Stretch it out nicely.

Lianne Headley

Monday 12th of August 2019

This is a great recipe and if you switch the chicken out for salted cod(bacalao) you pretty much have Puerto Rican Ensalada Bacalao. Fry some 45 cents Aldi plantains and you're good to go.

Michelle

Monday 12th of August 2019

I have a ton of breaded chicken tenders erz left over from a party. Although the healthy and fresh factor goes right out the window, do you think I could substitute them?

rachel

Monday 12th of August 2019

You might just do the veggies part and half the marinade/dressing -- toss the veggies with the dressing and top with the tenders? How well they'll go with the flavor might depend on how they're seasoned. :)

Melissa

Friday 9th of August 2019

This was great and I honestly had never bought those mini cucumbers before!

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