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Avocado Chicken Salad

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A creamy and fresh avocado chicken salad made with tender chicken, ripe avocado, and crisp vegetables. This light yet satisfying salad skips heavy dressings and is perfect for wraps, sandwiches, or enjoying on its own.

  • Author: Julia
  • Prep Time: 10–15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15–45 minutes
  • Yield: 3–4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 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
  • Cherry tomatoes, halved (optional)
  • Diced cucumber (optional)

Instructions

  1. Place the ripe avocado in a medium bowl and mash with a fork until mostly smooth, leaving some texture.
  2. Stir in the Greek yogurt or mayonnaise and lemon or lime juice until creamy and well combined.
  3. Add the cooked chicken, red onion, celery, and fresh herbs. Gently mix until evenly coated.
  4. Season with salt and black pepper to taste, adjusting as needed.
  5. Fold in any optional ingredients such as cherry tomatoes or diced cucumber.
  6. Serve immediately or chill for about 30 minutes to allow the flavors to blend.

Notes

  • Use rotisserie or leftover chicken for convenience.
  • For a dairy-free version, skip Greek yogurt and use only mashed avocado or dairy-free mayonnaise.
  • Add diced apples or grapes for sweetness.
  • Mix in chopped almonds or pecans for extra crunch.
  • Press plastic wrap directly against the surface before storing to reduce browning.
  • Store in the refrigerator for up to 2 days and do not freeze.

Nutrition

Find it online: https://juliameals.com/avocado-chicken-salad/