Avocado Chicken Salad
This easy avocado chicken salad recipe is our go-to lunch when the weather turns warm! Ready to eat in minutes, it’s the perfect way to use up cooked chicken, and the crisp, creamy texture keeps everyone coming back for more.
This recipe is a slightly fresher, spring-inspired take on our five-star BBQ chicken salad recipe. With chicken, avocado, red onion, and fresh herbs, it’s a high-protein, nutrient-rich option that’s loaded with delicious, rich, savory, tangy flavors.
And did we mention it’s fantastic for meal prep? We prep a giant bowl at the beginning of the week for everyone to snack on, and it’s perfect for quick lunches that everyone loves. It actually tastes even better the next day after the flavors soak in.
Plus, it’s a breeze to make! Just toss everything in a bowl, and it’s ready to eat in minutes with no cooking required, as long as you use leftover chicken!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
- Chicken – Use leftover baked chicken breasts, crockpot shredded chicken, or shredded rotisserie chicken with a fork.Â
- Avocado – This adds good-for-you fats, rich flavor, and a creamy texture. Look for ripe avocados that are dark green and give just slightly when squeezed.Â
- Red Onion – This adds a subtle tang and satisfying crunch.Â
- Fresh Cilantro – We love the pop of brightness this adds, but you can use fresh parsley or omit it completely if desired.Â
- Lime Juice – The acidity helps cut through some of the heaviness of the fats, creating a bright, fresh flavor. Freshly squeezed is best, but bottled also works. Substitute lemon juice, if preferred.Â
- Mayonnaise – This creates a “dressing,” adding rich, tangy flavor. Feel free to substitute plain Greek yogurt for a lighter, higher-protein chicken avocado salad.Â
How to Make a Creamy Avocado Chicken Salad Recipe
- Combine. Gently stir all the ingredients in a large bowl, coating the chicken and veggies completely.Â
2. Season. Adjust the seasonings to taste, adding more black pepper, garlic powder, or salt, or even mayo as needed. If you prefer a kick of spice, add a dash of red pepper flakes, too.Â
3. Serve. Enjoy right away, or cover the chicken salad with plastic wrap or transfer it to an airtight container, and let it chill in the fridge. This allows the flavors to really meld, enhancing the taste!Â
Our Favorite Ways to Serve
We love to serve this avocado chicken salad recipe as a sandwich with our sourdough sandwich bread or in tortillas as a wrap with lettuce leaves and sliced tomato. It’s also delicious as a dip with crackers or veggie sticks.
More Easy Chicken Salad Recipes
Chicken Avocado Salad Recipe
Equipment
- 1 knife
Ingredients
- 16 ounces chopped chicken (3-4 cups)
- 7-8 ounces avocado chunks (about 2 avocados)
- 1/2 cup finely diced red onion (1/4-1/2 small onion)
- 2 Tablespoons minced cilantro
- 2 Tablespoons lime juice
- 2 Tablespoons mayo
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Add all the ingredients into a mixing bowl. Gently stir together until combined.16 ounces chopped chicken, 7-8 ounces avocado chunks, 1/2 cup finely diced red onion, 2 Tablespoons minced cilantro, 2 Tablespoons lime juice, 2 Tablespoons mayo, 1 teaspoon garlic salt, 1/4 teaspoon black pepper
- Taste test and add more seasonings, if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Did you enjoy this Avocado Chicken Salad recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We love this creamy and flavorful avocado chicken salad. Eat it by the spoonful, dip crackers in it, or layer between sourdough bread as a sandwich. You’ll love it!