Chicken Cucumber Avocado Salad

 

This was a simple meal that was right up my alley! You can buy a rôtisserie chicken or use leftover cooked chicken. As always, I prefer to prep the salad just before serving; leftovers keep better separately.

1 rôtisserie chicken, deboned and shredded, skin on or off
1 large English cucumber or continental, halved lengthways and sliced into ¼-inch thick slices
4-5 large Roma tomatoes, sliced or chopped
¼ red onion, thinly sliced
2 avocados, peeled, pitted and diced
½ cup flat leaf parsley, chopped (cilantro would be more my thing here; basil might be nice too)
3 Tbsp. olive oil
2-3 Tbsp. lemon juice or the juice of 2 limes
1 pinch salt, to taste
1 pinch pepper, to taste

Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl.

Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavors through.