Ultimate Healthy Avocado Chicken Salad Recipe
You won’t miss the mayo in this creamy avocado chicken salad recipe! This is my go-to chicken salad, and I think you’re going to love it. With ripe avocados, sweet bell pepper, fresh lime, jalapeño and cilantro, it’s a southwest-inspired chicken salad that’s awesome on sandwiches, in wraps, over greens and even with tortilla chips (try it!). It’s the ultimate easy lunch or dinner, and it’s perfect for potlucks and picnics. [Don't miss the VIDEO below!]
This post is sponsored on behalf of the California Avocado Commission and Walmart. The recipes, opinions and text are all mine!
Easy avocado chicken salad recipe
This chicken salad comes together in minutes in just one bowl. California Avocados are one of my favorite foods, not only because they’re a heart-healthy superfood but also because they lend luscious creaminess to just about any dish. California Avocados are meticulously cared for by California farmers and picked at their peak. Since they are grown close to home, they go from tree to table in just a few days. I use them on (or in) everything, from homemade veggie burgers, to sauces, to tacos, and salads.
Ingredients
Using shredded rotisserie chicken makes this southwest chicken salad a breeze. You’ll need 3 cups, which is about 1 small chicken. However, feel free to use leftover cooked chicken or poached chicken if you have it. A teaspoon of granulated garlic gives the salad depth of flavor, although you can use 1 grated garlic clove instead.
How to make avocado chicken salad:
- In a large bowl, mash 1 ripe California Avocado with fresh lime juice until smooth. Stir in extra virgin olive oil and granulated garlic, and season with salt and pepper.
- Add shredded rotisserie chicken, finely diced red bell pepper, jalapeño, cilantro and scallions. Fold to combine.
Serving suggestions
Serve this southwest avocado chicken salad in sandwiches and wraps, or you can pile it over salad greens (dress the greens with a spritz of fresh lime juice and olive oil). It’s also delicious with tortilla chips (and I’ve been known to eat it straight out of the bowl with a fork).
FAQs
You can refrigerate this chicken salad for up to 2 days. While the lime juice keeps the avocado green, the salad will start to darken after a couple days (but it will still taste good and is safe to eat).
Avocados don’t begin to ripen until after they’re picked. I prefer to buy green, hard avoados and let them ripen at room temperature at home, that way I can eat them right when they ripen (and they won’t bruise on the way home from the market!). Once they darken in color, transfer the avocados to the refrigerator to slow the ripening process.
Squeeze the avocado gently in the palm of your hand. It should be firm but will yield slightly to pressure.
Other recipes you might like:
- Steak Burrito Bowls with Avocado Crema
- Salsa Verde Chicken Chilaquiles
- Mexican White Bean & Chicken Soup
- Healthy Taco Salad
- Easy Spicy Salmon Sushi Rolls
- Green Chicken Enchiladas
Tips for this recipe:
- For more heat, leave the seeds and ribs in the jalapeño (you can also add a whole jalapeño, if you prefer).
- Feel free to swap out the granulated garlic for 1 grated garlic clove.
- For the prettiest slices, peel the avocado instead of scooping it. Cut the avocado into quarters (discard the pit), then peel each quarter. From there you can easily slice the avocado.
Watch the video!
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Get the recipe!
Avocado Chicken Salad
Ingredients
- 2 ripe California Avocados, divided
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon granulated garlic
- Salt and freshly ground black pepper
- 3 cups shredded rotisserie chicken (from 1 chicken)
- ½ red bell pepper, finely diced
- ½ jalapeño pepper, seeded and finely diced
- 2 scallions, thinly sliced
- 2 tablespoons coarsely chopped cilantro
Instructions
- Cut one avocado in half, remove and discard the pit, then scrape the flesh into a large bowl. Add the lime juice. Using a fork, mash the avocado until smooth. Add the olive oil and granulated garlic, and season with salt and pepper. Stir to combine.
- Add the chicken, red pepper, jalapeño, scallions and cilantro. Stir to combine, and season with more salt and pepper to taste.
- Cut the remaining avocado in half, remove the pit, then cut it into slices. Serve the chicken salad with the avocado slices in sandwiches, wraps and salads!
Notes
- I prefer to buy green, hard avocados and let them ripen at room temperature at home, that way I can eat them right when they ripen (and they won’t bruise on the way home from the market!). Once they darken in color, transfer them to the refrigerator to slow the ripening process.
- For more heat, leave the seeds and ribs in the jalapeño (you can also add a whole jalapeño, if you prefer).
- Feel free to swap out the granulated garlic for 1 grated garlic clove.
- For the prettiest slices, peel the avocado instead of scooping it. Cut the avocado into quarters (discard the pit), then peel each quarter. From there you can easily slice the avocado.
I love this chicken salad! I have a strong aversion to mayo, so I appreciate this creative take. I made the recipe using leftover smoked chicken breasts from a BBQ place (unsauced chicken, just smoked). It’s delicious!
I’m so glad you enjoyed, Bonnie!
What gluten free bread do you recommend?
Hi Jill, I love the breads from The Gluten Free Bakery (pictured in this post)! It's is sold locally by me but you can also buy via mail order. I store the loaves in the freezer and toast the slices. 🙂