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.

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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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.

Notes

Press plastic wrap directly onto the surface before storing to prevent browning.

Great served in lettuce cups, sandwiches, or with a fork.

Add chopped cucumber or sliced almonds for extra crunch.

Mix in diced jalapeño for a spicier version.

Can be made with canned chicken in a pinch—just drain well.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 1g
Sodium: 180mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg