Description
Avocado Chicken Salad is the perfect light yet satisfying meal when you want something fresh, creamy, and full of flavor without feeling heavy. This wholesome twist on classic chicken salad swaps mayonnaise for ripe avocado, creating a naturally creamy texture that’s packed with nutrients.
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- 2 large ripe avocados
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- ¼ cup red onion, finely diced
- ½ cup celery, finely chopped
- 2 tablespoons fresh cilantro or parsley, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- If the chicken isn’t already cooked, bake or poach it until fully done and tender, then let it cool and shred or dice into bite-sized pieces.
- Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
- Add fresh lime juice and olive oil to the avocado and mash gently with a fork until creamy but slightly chunky.
- Stir in diced red onion, chopped celery, and fresh herbs, mixing well to combine.
- Add the shredded chicken and gently fold everything together until evenly coated.
- Season with salt and black pepper to taste.
- Adjust with extra lime juice if desired.
- Serve immediately or chill for 20–30 minutes before serving for enhanced flavor.
Notes
Use perfectly ripe avocados for the best creamy texture. Store in an airtight container with plastic wrap pressed directly on the surface to minimize browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American