Chicken and Avocado Salad with Buttermilk Dressing

This simple, satisfying salad is the perfect way to use up leftover chicken. Top it with a zingy buttermilk dressing and a wedge if garlicky toast!

By
Sally Vargas
Sally Vargas
Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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Updated November 28, 2022
Sally Vargas
Chicken Avocado Salad
Sally Vargas

In this recipe, chicken transforms salad from a side dish into a meal by itself.

That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad!

You won’t find dainty croutons here. I adore serving this salad with big slices of garlic toast. Pick a hearty, crusty artisan-style bread, cut it into thick slices, and toast it in the oven. This makes toast that's crunchy on the outside but still a little chewy on the inside (my favorite). If you like a lot of crunch, cut thinner slices and toast them in a toaster.

This is my go-to salad for when time is short and chicken is lingering from another meal. As a bonus, romaine lettuce is easy to prep: just roughly chop, give it a rinse and a spin in the salad spinner, and you're ready to make your salad.

No fuss no muss!

Chicken and Avocado Salad with Buttermilk Dressing

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings

If you're looking for an easy chicken recipe to make for this salad, try Easy Poached Chicken.

Ingredients

For the buttermilk dressing:

  • 1 tablespoon finely chopped shallots

  • 2 tablespoons lemon juice

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 cup mayonnaise

  • 1/2 cup buttermilk

  • 2 tablespoons chopped chives

For the garlic toasts:

  • 4 slices crusty artisan-style bread

  • 2 tablespoons olive oil

  • 1 clove garlic, peeled

For the salad:

  • 2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green

  • 2 cups shredded or sliced leftover chicken

  • 2 medium ripe avocados, sliced

  • A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler

Method

  1. Preheat the oven:

    Preheat the oven to 375°F.

  2. Make the dressing:

    In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine (or put the lid on the jar and shake). Add the chives. Taste and add more salt and pepper if needed.

    This dressing can be made ahead and kept refrigerated for about a week.

    Chicken Avocado Salad
    Sally Vargas
  3. Make the garlic toasts:

    Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes, until golden and crispy on the outside. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.

    Chicken Avocado Salad
    Sally Vargas
    Chicken Avocado Salad
    Sally Vargas
  4. Assemble the salad:

    Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing. Serve with the garlic toasts.

Nutrition Facts (per serving)
770 Calories
62g Fat
33g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 770
% Daily Value*
Total Fat 62g 79%
Saturated Fat 11g 57%
Cholesterol 82mg 27%
Sodium 708mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 12g 42%
Total Sugars 5g
Protein 26g
Vitamin C 19mg 95%
Calcium 182mg 14%
Iron 3mg 19%
Potassium 1055mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.