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Avocado Chicken Salad

A creamy and nutritious chicken salad that uses ripe avocados instead of mayonnaise for a fresh taste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken breast, shredded or diced Use rotisserie, poached, grilled, or canned chicken.
  • 2 ripe avocados, peeled and pitted Must be ripe for the best texture.
  • 1/2 cup celery (about 2 stalks), finely chopped Provides a nice crunch.
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped Can substitute with parsley if preferred.
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup corn kernels (fresh, canned, or frozen-thawed)
For the Dressing
  • 2 tablespoons mayonnaise (optional, for extra creaminess) Omit for a lighter salad.
  • 2 tablespoons fresh lime juice (about 1 large lime) Prevents avocado from browning.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
Optional Add-Ons
  • 1/4 cup crumbled feta or cotija cheese Skip for dairy-free version.
  • 1 jalapeño, finely diced Optional for added heat.
  • 1/4 cup diced cucumber For a refreshing crunch.

Method
 

Preparation
  1. Start with your cooked chicken. Ensure it is fully cooled before mixing to avoid mushing the avocado.
  2. Scoop the avocado flesh into a large mixing bowl. Mash it to a preferred consistency, not completely smooth but with some lumps remaining.
  3. Add lime juice immediately after mashing the avocado to prevent browning.
  4. Mix in the dressing ingredients: garlic powder, cumin, salt, black pepper, and red pepper flakes. If using, fold in mayonnaise gently.
  5. Taste and adjust seasoning as necessary.
  6. Fold in the chicken, celery, red onion, cilantro, cherry tomatoes, and corn gently to combine, being careful not to break down the avocado.
  7. Taste the salad again and adjust lime juice or salt to your liking before serving.
Serving
  1. Serve on toasted bread, in lettuce cups, with tortilla chips, stuffed in avocado halves, on a bed of greens, or in wraps.
  2. Allow the salad to sit for 5-10 minutes for flavors to deepen.

Notes

Use ripe avocados for best flavor and texture. Store properly to keep fresh for up to 2 days.