Avocado Chicken Salad
A creamy, fresh, and protein-packed chicken salad made with ripe avocado instead of mayonnaise. Naturally gluten-free and low-carb, this flavorful dish is perfect for light lunches, meal prep, or a quick dinner. Loaded with herbs, lime juice, and crunchy veggies, it’s easy to customize and ready in minutes.
Equipment
- Cutting board
- Chef’s knife
- Mixing bowls
- Fork or potato masher
- Citrus juicer
- Airtight storage containers
Ingredients
- 2 ripe avocados (ripe but firm)
- 2 cups cooked, shredded or diced chicken breast or thigh
- ¼ cup diced red onion
- 1 stalk celery, finely chopped
- 2 tbsp fresh cilantro or parsley, chopped
- 1 small garlic clove, minced (or ½ tsp garlic powder)
- Juice of 1 lime (about 2 tbsp)
- Salt and black pepper, to taste
- Optional: 2 tbsp Greek yogurt or Dijon mustard
- Optional add-ins: diced cucumber, jalapeño, paprika, chili flakes
Instructions
- Cut avocados in half, remove pits, and scoop into a bowl. Mash with a fork, leaving some chunks for texture.
- Add shredded chicken and gently fold to combine.
- Mix in red onion, celery, cilantro, garlic, and lime juice.
- Season with salt and pepper to taste. Add Greek yogurt or mustard if desired, mixing gently.
- Adjust seasoning as needed. Chill for 10–15 minutes before serving if possible.
- Serve on lettuce wraps, toast, over greens, or with crackers.
Notes
- Use ripe but firm avocados for best texture and flavor.
- Lime juice slows avocado browning and adds brightness.
- Store leftovers in airtight containers, pressing plastic wrap directly onto the surface to minimize air exposure.
- Salad is best eaten within 1–2 days; not suitable for freezing.
- Customize with your favorite herbs, spices, or crunchy veggies to keep it fresh and exciting.