This Avocado Chicken Salad is incredibly easy to make, naturally gluten-free, and loaded with nourishing ingredients. The avocado creates a rich, creamy texture without the need for mayonnaise, and the chicken provides lean protein to keep you full longer. It’s perfect for meal prep, lunch on the go, or a quick dinner that doesn’t sacrifice flavor or nutrition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast or rotisserie chicken, chopped or shredded
Ripe avocados, peeled and diced
Red onion, finely chopped
Celery or cucumber, diced (optional for crunch)
Fresh cilantro or parsley, chopped
Lime juice
Garlic powder or minced garlic
Salt and pepper
Optional: Greek yogurt or sour cream for extra creaminess
Optional toppings: cherry tomatoes, sliced almonds, or crumbled feta
Directions
In a large mixing bowl, add diced avocado and mash slightly with a fork, leaving some chunks for texture.
Add the chopped or shredded cooked chicken to the bowl.
Stir in red onion, celery (if using), fresh herbs, and garlic.
Drizzle with lime juice and season with salt and pepper to taste.
Mix gently until everything is well combined and evenly coated.
Taste and adjust seasoning if needed. Add a spoonful of Greek yogurt if desired for a creamier texture.
Serve immediately or chill for 30 minutes for a more refreshing dish.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Spicy Kick: Add diced jalapeño or a pinch of cayenne for heat.
Keto-Friendly: Serve in lettuce cups or eat on its own for a low-carb meal.
Wrap It Up: Spoon into tortillas or whole grain wraps for a grab-and-go lunch.
Egg-Avocado Blend: Mix in chopped hard-boiled eggs for added protein.
Fruit Twist: Add diced mango or apple for a hint of sweetness and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because avocado browns over time, press plastic wrap directly onto the surface to reduce oxidation. This salad is not ideal for freezing or reheating and is best enjoyed fresh or chilled.
FAQs
Can I use canned chicken for avocado chicken salad?
Yes, drained canned chicken works well in a pinch, though fresh or rotisserie chicken offers better flavor and texture.
How do I keep the avocado from browning?
Add plenty of lime juice and store with plastic wrap pressed directly on the surface to slow oxidation.
Can I make this ahead of time?
It’s best fresh, but you can prep the chicken and chop the vegetables ahead. Add avocado just before serving.
Is avocado chicken salad healthy?
Yes, it’s rich in lean protein and healthy fats, with fewer processed ingredients than traditional chicken salad.
Can I add other vegetables?
Absolutely—try bell peppers, shredded carrots, or cherry tomatoes for extra crunch and color.
What’s the best chicken to use?
Cooked boneless, skinless chicken breast or leftover rotisserie chicken works perfectly.
Can I make this dairy-free?
Yes, the base recipe is naturally dairy-free. Skip the optional yogurt or sour cream.
What can I serve this salad with?
Serve it on toast, in lettuce wraps, on a bed of greens, or as a sandwich filling.
Can I freeze avocado chicken salad?
No, the texture of avocado doesn’t freeze well, and the salad can become watery when thawed.
Is this salad low-carb?
Yes, it’s naturally low in carbs and high in protein and healthy fats, making it great for keto or paleo diets.
Conclusion
Avocado Chicken Salad is a fresh, creamy, and satisfying dish that’s full of nourishing ingredients and big flavor. With no need for mayo and endless ways to customize it, this salad is ideal for healthy lunches, quick dinners, or make-ahead meals. Whether eaten solo, stuffed into wraps, or scooped onto toast, it’s a wholesome favorite you’ll come back to again and again.
Avocado Chicken Salad is a creamy, protein-rich dish made with tender chicken, ripe avocado, fresh herbs, and crunchy vegetables. It’s a healthy, mayo-free twist on classic chicken salad that’s perfect for sandwiches, wraps, or enjoying on its own.
Ingredients
2 cups cooked chicken breast or rotisserie chicken, chopped or shredded
2 ripe avocados, peeled, pitted, and diced
1/4 cup red onion, finely chopped
1/4 cup celery or cucumber, diced (optional)
2 tablespoons fresh cilantro or parsley, chopped
2 tablespoons lime juice
1/2 teaspoon garlic powder or 1 clove garlic, minced
Salt and pepper, to taste
Optional: 2 tablespoons Greek yogurt or sour cream for extra creaminess
Optional toppings: cherry tomatoes, sliced almonds, or crumbled feta
Instructions
In a large mixing bowl, add diced avocado and mash slightly with a fork, leaving some chunks for texture.
Add the chopped or shredded chicken to the bowl.
Stir in red onion, celery or cucumber (if using), herbs, and garlic.
Drizzle with lime juice and season with salt and pepper to taste.
Mix gently until all ingredients are combined and coated.
If a creamier texture is desired, stir in Greek yogurt or sour cream.
Taste and adjust seasoning as needed.
Serve immediately, or chill for 30 minutes before serving for a refreshing option.
Notes
To prevent browning, press plastic wrap directly onto the surface when storing.Add diced jalapeños for a spicy kick.Use canned chicken in a pinch, though fresh or rotisserie chicken offers better texture.Serve in lettuce cups, wraps, sandwiches, or over greens for versatility.Best enjoyed fresh; not suitable for freezing or reheating.
