Avocado Chicken Salad Recipe: Creamy, Fresh

Introduction

Avocado Chicken Salad is the lighter, brighter twist on the classic: juicy chicken, creamy mashed avocado, crisp celery, and bright lime for a no-mayo salad that’s healthy-ish and completely addictive. Perfect for sandwiches, lettuce wraps, or scooping with crackers. Presented in a white ceramic bowl with a lime wedge and a sprinkle of cilantro, optionally garnished with extra avocado slices, this Avocado Chicken Salad offers vibrant green creaminess and pure fresh flavor that makes lunch feel like a treat.

Ingredients

For the Avocado Chicken Salad (serves 6–8 as a side or 4 as a main): • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
• 2 ripe avocados, mashed
• ½ cup finely diced celery
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro or parsley
• Juice of 2 limes (about ¼ cup)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp cumin (optional depth)
• Optional add-ins: ½ cup halved grapes, chopped jalapeño, toasted almonds

For Serving: • Lettuce leaves, bread, crackers, or tomatoes for stuffing

Step-by-Step Process

1. Prep the chicken
   Shred or dice cooked chicken into bite-sized pieces.
2. Mash the avocado
   In a large bowl, mash ripe avocados with lime juice and salt until creamy but still chunky (the texture is good).
3. Dice veggies
   Finely dice celery and red onion. Chop herbs.
4. Combine
   Add chicken, celery, onion, and cilantro to the avocado mixture.
5. Season
   Add garlic powder, cumin, and pepper. Gently fold until combined—don’t overmix (keeps avocado creamy).
6. Taste & adjust
   Taste—add more lime, salt, or spice.
7. Chill & serve
   Cover and chill 30 minutes (flavors meld). Serve cold.

Tips for Perfect Avocado Chicken Salad

• Ripe avocados—slightly soft for easy mashing
• Lime juice prevents browning + adds brightness
• Rotisserie chicken—juiciest shortcut
• Dice small—balanced bites
• Make 4–24 hours ahead—flavor improves
• Add avocado at the last minute if making far ahead

Variations and Customization

• Spicy: add jalapeño or hot sauce
• Crunchy: toasted almonds or pecans
• Fruity: halved grapes or diced apple
• Greek Style: feta + olives + oregano
• Curry: curry powder + golden raisins
• Wraps: serve in lettuce or tortillas

Storage and Serving Tips

• Keeps 2–3 days in fridge (press plastic wrap on surface)
• Avocado browns slightly—still safe/tasty
• Don’t freeze—texture suffers
• Quick refresh: add fresh lime squeeze + herbs
• Serve in lettuce cups, sandwiches, or with crackers
• Perfect for meal prep lunches

Nutritional Information

Based on 8 servings:
• Calories: 240 kcal
• Protein: 22g
• Total Fat: 14g (Saturated 3g)
• Carbohydrates: 8g (Fiber 5g)

FAQ

1. No-mayo—will it be creamy enough?
Yes—ripe avocado creates perfect creaminess.

2. My salad browned—what do I do?
Stir in extra lime juice—flavor is still great.

3. Leftover chicken?
Perfect—grilled, baked, or rotisserie.

4. Make-ahead for party?
Yes—up to 24 hours. Add extra avocado day-of if needed.

5. Vegan version?
Use chickpeas or tofu instead of chicken.

Conclusion

This Avocado Chicken Salad is pure fresh magic—creamy without mayo, bright with lime, and so versatile you’ll make it weekly. One scoop on a lettuce wrap or sandwich and suddenly lunch feels exciting, picnics feel gourmet, and everyone’s asking for the recipe while sneaking extra bites. Keep rotisserie chicken and avocados stocked, and you’re always 15 minutes away from the healthiest, most satisfying salad that makes ordinary meals feel quietly extraordinary.