Avocado Chicken Salad

I love making this Avocado Chicken Salad when I want something creamy, fresh, and satisfying without feeling too heavy. The ripe avocado creates a naturally rich texture, while tender chicken and crisp vegetables add balance and flavor to every bite.

Why You’ll Love This Recipe

I love how this recipe skips heavy dressings and uses avocado as the creamy base. It feels lighter but still incredibly satisfying.

I also appreciate how quickly it comes together, especially when I use leftover or rotisserie chicken. It’s perfect for lunch, meal prep, or a quick dinner.

I find this salad versatile enough to serve in lettuce wraps, sandwiches, wraps, or simply on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or diced
1 large ripe avocado
2 tablespoons plain Greek yogurt or mayonnaise
1 tablespoon fresh lemon or lime juice
¼ cup red onion, finely diced
¼ cup celery, finely chopped
2 tablespoons fresh cilantro or parsley, chopped
Salt to taste
Black pepper to taste

Optional additions:
Cherry tomatoes, halved
Diced cucumber

Directions

I start by placing the ripe avocado in a medium bowl and mashing it with a fork until mostly smooth, leaving a little texture.

I stir in the Greek yogurt or mayonnaise and lemon or lime juice until creamy and well combined.

I add the cooked chicken, red onion, celery, and fresh herbs. I gently mix everything together until evenly coated.

I season with salt and black pepper to taste, adjusting as needed.

If I’m adding any optional ingredients like cherry tomatoes , I fold them in at the end.

I serve immediately or chill for about 30 minutes to let the flavors blend.

Servings and timing

I usually get about 3 to 4 servings from this recipe.

Prep time: 10–15 minutes
Chill time (optional): 30 minutes
Total time: About 15–45 minutes

Variations

I sometimes add diced apples or grapes for a sweet contrast. When I want extra crunch, I mix in chopped nuts like almonds or pecans.

I also enjoy adding a pinch of garlic powder or a dash of hot sauce for extra flavor.

For a dairy-free version, I skip the Greek yogurt and use only mashed avocado or a dairy-free mayonnaise.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To help prevent browning, I press plastic wrap directly against the surface of the salad before sealing the container.

I do not freeze this salad, as the avocado’s texture changes significantly after thawing.

FAQs

Can I use canned chicken?

Yes, I can use canned chicken in a pinch. I make sure to drain it well before mixing.

How do I keep the avocado from turning brown?

I add fresh lemon or lime juice and store it tightly covered to slow oxidation.

Can I make this ahead of time?

I prefer making it the same day for the freshest color and texture, but it can be prepared a few hours in advance and kept refrigerated.

What’s the best way to serve this salad?

I enjoy it in lettuce wraps, on toasted bread, in a wrap, or even stuffed inside a pita.

Is this recipe low-carb?

Yes, as written, it’s naturally low in carbohydrates, especially when served without bread.

Conclusion

I love how this Avocado Chicken Salad delivers creamy texture and fresh flavor with simple, wholesome ingredients. It’s quick to prepare, easy to customize, and perfect for a light yet satisfying meal. Whenever I need something fresh and filling, this recipe is one I happily turn to.

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