Name: Avocado Chicken Salad (No Mayo)
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 1 large ripe avocado; 1 tablespoon fresh lime juice; 1/2 cup diced celery; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Optional: pinch of crushed red pepper flakes

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A creamy, healthy twist on the classic chicken salad, this Avocado Chicken Salad (No Mayo) skips the mayo and uses ripe avocado for richness. I like how the avocado brings a naturally smooth texture while keeping things dairy-free and gluten-free. With zesty lime, crunchy celery, and a hint of garlic, it's the kind of lunch I reach for when I want something light but satisfying. Whether I pile it on a sandwich, scoop it into lettuce wraps, or enjoy it straight from the bowl, it always hits the spot.

Avocado Chicken Salad (No Mayo)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or chopped

1 large ripe avocado

1 tablespoon fresh lime juice

½ cup diced celery

¼ cup finely chopped red onion

2 tablespoons chopped fresh cilantro

½ teaspoon garlic powder

Salt and pepper, to taste

Optional: pinch of crushed red pepper flakes for heat

Directions

In a large mixing bowl, I mash the ripe avocado with lime juice until it's mostly smooth. I like to leave a few small chunks for texture.

I add in the shredded chicken, diced celery, red onion, cilantro, garlic powder, salt, and pepper.

Then I stir everything together until it’s well combined.

I taste and adjust the seasoning if needed—sometimes I add a little extra lime or a pinch of red pepper flakes for heat.

I serve it right away, or I refrigerate it for up to 2 days. It's best enjoyed fresh.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 210 kcal per serving

Variations

Add crunch: Sometimes I toss in chopped cucumber or sliced almonds for added texture.

Go spicy: I like mixing in diced jalapeño or using a spicier red pepper flakes for extra kick.

Boost protein: For a more filling version, I mix in hard-boiled egg or a scoop of Greek yogurt if I’m not keeping it dairy-free.

Wrap it up: I often spoon this into lettuce cups or wrap it in a low-carb tortilla for a grab-and-go option.

Make it tropical: A few chunks of pineapple or mango give it a fun, sweet twist.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Because avocado can brown, I press a piece of plastic wrap directly onto the surface before sealing to slow oxidation. I don’t recommend freezing this recipe. It’s meant to be eaten cold, so there’s no need for reheating.

FAQs

How do I keep the avocado from turning brown?

I mix the avocado with lime juice right away, which helps prevent browning. If I’m storing it, I press plastic wrap directly on the surface of the salad to reduce air exposure.

Can I use canned chicken?

Yes, I can use canned chicken in a pinch. I just make sure to drain it well and break it apart with a fork before mixing.

Is this recipe good for meal prep?

It is, but I prefer to make it the day I plan to eat it. The avocado starts to brown after a day or so, even with lime juice. For longer meal prep, I store the ingredients separately and mix them just before serving.

What kind of avocado works best?

I go for a ripe but firm avocado. It should yield slightly when I press it but not feel mushy. Overripe avocado will make the salad too soft and a bit bitter.

Can I make it without cilantro?

Absolutely. If I’m not a fan of cilantro, I swap it out for parsley or leave it out altogether.

Conclusion

This Avocado Chicken Salad is my go-to when I need a quick, nourishing, and mayo-free lunch. I love how it’s full of flavor, easy to customize, and ready in just 10 minutes. Whether I serve it in lettuce wraps, sandwiches, or simply eat it with a fork, it always feels like a wholesome choice that doesn’t sacrifice taste.

Recipe:

Avocado Chicken Salad (No Mayo)

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A creamy and healthy twist on classic chicken salad, this Avocado Chicken Salad skips the mayo and uses ripe avocado for a rich, dairy-free, and gluten-free option. It's light, satisfying, and perfect for a quick lunch or meal prep.

Instructions

In a large mixing bowl, mash the ripe avocado with lime juice until mostly smooth, leaving a few small chunks for texture.
Add in the shredded chicken, diced celery, red onion, cilantro, garlic powder, salt, and pepper.
Stir everything together until well combined.
Taste and adjust seasoning if needed; add more lime juice or red pepper flakes for extra flavor or heat.
Serve immediately or refrigerate for up to 2 days. Best enjoyed fresh.