Growing up, weekends in our house often meant lazy mornings, open windows, and the comforting sound of birds outside. Around noon, when everyone started stirring from their rooms, my mother would set out a spread that was as nourishing as it was beautiful. Right in the center, next to bowls of fresh fruit and warm bread, was her signature Avocado Chicken Salad—creamy, fresh, and bursting with flavors that felt like home.
This dish was more than just a quick fix; it was a memory in the making. We didn’t call it a “recipe” back then—it was just what we did with leftover roast chicken and the avocados ripening on the windowsill. The creamy avocado worked like magic, binding everything together without the need for heavy dressings. Over time, we began sharing it at picnics, adding little touches like lime and cilantro to reflect the bright, sunny days we enjoyed outdoors.
Today, this Avocado Chicken Salad still holds that same charm. Whether you’re meal-prepping for a busy week, hosting a brunch, or simply craving something light yet satisfying, this recipe delivers.
Why You’ll Love This Recipe:
- Fast and Fresh – Comes together in under 30 minutes.
- Nutritious and Balanced – Healthy fats, protein, and fiber.
- Meal Versatile – Great in lettuce wraps, sandwiches, or on its own.
- Naturally Gluten-Free – A wholesome dish suitable for various diets.
- Family-Friendly – Loved by kids and adults alike.
INGREDIENTS YOU’LL NEED:
- 2 cups cooked chicken breast, shredded or diced
- 2 ripe avocados, peeled, pitted, and diced
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3 celery stalks, finely diced
- 1 small red onion, finely chopped
- ¼ cup chopped fresh cilantro
- Salt and black pepper to taste
HOW TO MAKE AVOCADO CHICKEN SALAD:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cook and Shred the Chicken
If you don’t have leftover chicken, cook two chicken breasts by poaching or baking. Let them cool before shredding or dicing. This can be done ahead of time and stored in the fridge.
Step 2: Prep the Avocados
Slice the avocados in half, remove the pits, and scoop the flesh into a large bowl. Using a fork, mash them gently. You can leave them a little chunky for added texture.
Step 3: Build the Creamy Base
Add Greek yogurt and lime juice to the mashed avocado. Stir until smooth. The yogurt brings a creamy, tangy balance, while lime keeps the avocado from browning too quickly.
Step 4: Add Crunch and Freshness
Fold in the celery, onion, and cilantro. These add a mix of crisp and herbaceous flavors that lift the richness of the avocado and chicken.
Step 5: Finish and Serve
Add your shredded chicken to the bowl and mix gently until everything is coated evenly. Season with salt and pepper to taste. Serve immediately with crackers, toast, or crisp lettuce leaves.
HELPFUL TIPS:
- Use Rotisserie Chicken: Saves time and adds savory depth.
- Customize the Crunch: Try adding chopped cucumber or radish for an extra crunch.
- Herb Variations: Don’t like cilantro? Try parsley or dill instead.
- Avocado Too Soft? Use it fully mashed to create a dip-style spread.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
NOTES:
This salad is best served fresh, but if you need to store it, place plastic wrap directly on the surface before sealing in an airtight container. This minimizes oxidation and keeps the avocado vibrant.
NUTRITIONAL INFORMATION (Per Serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 7g
- Sugar: 3g
FREQUENTLY ASKED QUESTIONS:
Can I use canned chicken?
Yes, though fresh chicken has a better texture. If using canned, drain it well and break it into smaller pieces.
Can I make this dairy-free?
Absolutely. Use a dairy-free yogurt substitute or skip it altogether for a lighter, more avocado-forward salad.
How can I keep avocado from browning?
Use lime juice generously, and always press plastic wrap directly onto the surface before storing.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, consume the same day. To refresh leftovers, stir in a little more lime juice before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy (and creamy) delights:
- A Nourishing Ritual: The Story Behind the Keto Avocado and Smoked Salmon Breakfast Bowl
- Caribbean Jerk Chicken Bowl
- BBQ Chicken Roasted Sweet Potato Bowls
- Baked Salmon Meatballs with Creamy Avocado Sauce
CONCLUSION:
This Avocado Chicken Salad is one of those rare dishes that manages to be both comforting and energizing. It’s simple yet flavorful, light but filling, and endlessly adaptable. Whether you’re making lunch for one or prepping meals for the week, it’s a recipe you’ll return to again and again.
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Creamy Avocado Chicken Salad
Description
Growing up, weekends in our house often meant lazy mornings, open windows, and the comforting sound of birds outside. Around noon, when everyone started stirring from their rooms, my mother would set out a spread that was as nourishing as it was beautiful. Right in the center, next to bowls of fresh fruit and warm bread, was her signature Avocado Chicken Salad—creamy, fresh, and bursting with flavors that felt like home.
This dish was more than just a quick fix; it was a memory in the making. We didn’t call it a “recipe” back then—it was just what we did with leftover roast chicken and the avocados ripening on the windowsill. The creamy avocado worked like magic, binding everything together without the need for heavy dressings. Over time, we began sharing it at picnics, adding little touches like lime and cilantro to reflect the bright, sunny days we enjoyed outdoors.
Today, this Avocado Chicken Salad still holds that same charm. Whether you’re meal-prepping for a busy week, hosting a brunch, or simply craving something light yet satisfying, this recipe delivers.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 ripe avocados, peeled, pitted, and diced
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3 celery stalks, finely diced
- 1 small red onion, finely chopped
- ¼ cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
Step 1: Cook and Shred the Chicken
If you don’t have leftover chicken, cook two chicken breasts by poaching or baking. Let them cool before shredding or dicing. This can be done ahead of time and stored in the fridge.
Step 2: Prep the Avocados
Slice the avocados in half, remove the pits, and scoop the flesh into a large bowl. Using a fork, mash them gently. You can leave them a little chunky for added texture.
Step 3: Build the Creamy Base
Add Greek yogurt and lime juice to the mashed avocado. Stir until smooth. The yogurt brings a creamy, tangy balance, while lime keeps the avocado from browning too quickly.
Step 4: Add Crunch and Freshness
Fold in the celery, onion, and cilantro. These add a mix of crisp and herbaceous flavors that lift the richness of the avocado and chicken.
Step 5: Finish and Serve
Add your shredded chicken to the bowl and mix gently until everything is coated evenly. Season with salt and pepper to taste. Serve immediately with crackers, toast, or crisp lettuce leaves.
Notes
This salad is best served fresh, but if you need to store it, place plastic wrap directly on the surface before sealing in an airtight container. This minimizes oxidation and keeps the avocado vibrant.