Tasty Avocado Chicken Salad

This nutrient-packed avocado chicken salad puts a wholesome spin on an old standby. Smooth, rich avocados take the place of mayo, wrapping tender chunks of chicken breast in creamy goodness. Crisp, colorful veggies give it wonderful texture while a splash of lime juice brings that tangy kick to each mouthful. Though straightforward to make, this dish feels fancy—perfect for hectic evenings or when you want to wow dinner guests.

I whipped up this dish one day when I needed to use up some leftover store-bought roast chicken and a few ripe avocados. What began as just a way to clean out my fridge has turned into the number one requested dish whenever we have family over or attend potlucks.

What You'll Need

• Ripe avocados: these make up the smooth base instead of mayo—pick ones that feel slightly soft when gently squeezed
• Cooked chicken breast: gives you plenty of lean protein—grabbing a rotisserie chicken from the store works great if you're in a hurry
• Red onion: delivers that bold flavor punch and pretty purple color—dunk in cold water for a few minutes if you want it milder
• Celery: gives that must-have crunch—look for firm, snappy stalks
• Red bell pepper: adds natural sweetness, vitamin C and bright color—go for ones with shiny, firm skin
• Fresh cilantro: brings those zingy green notes that work so well with lime
• Lime juice: keeps the avocado from turning brown and adds that essential tang—always squeeze it fresh
• Garlic powder: gives a nice flavor boost without being too harsh like raw garlic can be
• Greek yogurt (optional): brings extra tang and protein—grab full-fat for richness or fat-free to cut calories

Easy Preparation Steps

Get your chicken ready:

If cooking chicken from scratch, sprinkle with a bit of salt and pepper. Pop it in the oven at 375°F for about 20-25 minutes until it reads 165°F inside. Let it cool completely, then cut into small half-inch cubes. Going with store-bought rotisserie chicken will save you loads of time and tastes amazing too.

Make your avocado mix:

Slice avocados down the middle and take out the seeds. Scoop everything into a big bowl and mash with a fork until mostly smooth but still a bit chunky. Work fast to keep it from turning brown. You want it creamy enough to coat everything but not totally smooth like a puree.

Prep your veggies:

Chop red onion into tiny bits about 1/8-inch so the flavor spreads evenly without any overwhelming bites. Cut celery stalks lengthwise first, then chop into small pieces for even texture. Dice bell pepper about the same size as your chicken pieces. Toss all these into the avocado mixture along with finely chopped cilantro.

Mix in the chicken:

Add your diced chicken to the bowl and gently fold everything together with a rubber spatula. Make sure each piece gets coated without overdoing the mixing, which can make everything mushy. The avocado should lightly coat each ingredient without turning into a paste.

Add your seasonings:

Squeeze fresh lime juice all over. Sprinkle with garlic powder, salt, and some fresh black pepper. If you're using Greek yogurt, now's the time to mix it in for extra creaminess. Stir everything carefully but thoroughly so the flavors get everywhere without breaking up the chicken too much.

Give it a taste:

Try a spoonful and tweak the seasonings to your liking. Maybe add more lime for extra zing, a pinch of salt to bring out flavors, or a bit more garlic powder for depth. This makes sure your salad turns out just how you want it. The flavors will get even better as it sits in the fridge.

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Good To Know

The lime juice isn't just for taste in this dish. I found out how crucial it was when I skipped it once to avoid going shopping. Not only did my avocado turn brown quickly, but the whole salad missed that bright zesty kick that makes it so good. Now my family knows that when they hear me squeezing limes in the kitchen, their favorite salad is on the way.

Keeping It Fresh

Since avocados brown so easily, you've got to store this salad right. The lime juice helps slow down the discoloration, but for best results, push some plastic wrap right onto the surface of the salad before putting the lid on your container. This keeps oxygen away, helping maintain that pretty green color and fresh taste for up to two days. Funny enough, this salad actually tastes better after chilling for a few hours as all the flavors mix together, making it perfect to fix ahead on busy days. If you need to make it way in advance, try keeping the avocado mix separate from the chicken and veggies until right before you plan to eat.

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Mix It Up

Don't be afraid to play around with this flexible dish based on what's in your kitchen. For a taste of the Mediterranean, throw in some chopped Kalamata olives, crumbled feta, and diced cucumber. Want something tropical? Mix in diced mango, toasted coconut flakes, and a bit of chopped jalapeño for kick. Bump up the protein by adding a drained can of black beans or chickpeas. If you're not into chicken, try swapping it for canned tuna or cooked quinoa while keeping the protein levels up. Each twist keeps that creamy avocado base but takes the flavors in fun new directions.

Ways To Enjoy It

This flexible salad works in so many different meals. Slather it on toasted whole grain bread with some baby greens for a killer sandwich. Scoop it into butter lettuce leaves for a low-carb lunch option. Put it on top of mixed greens with extra veggies for a complete dinner salad. When having friends over, set out the salad with endive leaves, cucumber rounds, and bell pepper strips for fancy finger food. My favorite way to serve it is stuffed into half an avocado shell topped with a sprinkle of everything bagel seasoning—it looks impressive but takes almost no effort.

Common Questions

→ Why is this salad good for you?

This salad uses avocado as its creamy foundation instead of heavy dressings, plus it's packed with fresh veggies and lean protein for a meal full of nutrients.

→ Can I make this without dairy?

Absolutely! Just leave out the Greek yogurt and you're good to go. The avocado already makes it plenty creamy.

→ How should I keep any extra salad?

Put leftovers in a container that seals tightly and keep in the fridge for up to two days. To stop the avocado from turning brown, push some plastic wrap right onto the salad's surface.

→ What goes well with this salad?

Try it with brown bread, some crunchy crackers, or stuffed in a pita pocket. If you're watching carbs, wrap it in lettuce leaves instead.

→ Can I fix this ahead of time?

You can, but mix in the avocado right before eating for the best taste. You can chop the veggies and cook the chicken earlier to save some time.

→ How can I bump up the taste?

Throw in some chopped jalapeño or red pepper flakes if you want some heat, or add more lime and cilantro for extra zing.