Chicken Avocado Salad (10 Minutes + Chill Time)

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Looking for a refreshing twist on a classic? This creamy avocado chicken salad offers the familiar comfort of chicken salad with the rich, buttery texture of avocado. The avocado not only provides a healthier fat content but also gives a creaminess that blends seamlessly with mayo and Greek yogurt. This dish is perfect for sandwiches, wraps, or even on its own for a protein-packed lunch.

  • Prep Time: 10 minutes + 30 minutes optional chill time
  • Total Time: 10-40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cups cooked chicken, diced or shredded (rotisserie works great)
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro or parsley, chopped (optional)
  • 1 tbsp lemon or lime juice
  • Salt and pepper, to taste

Instructions

  1. Prepare Avocado Mix (5 minutes): In a medium-sized bowl, mash the avocado until relatively smooth. A few lumps can remain for texture.
  2. Blend Mayo and Yogurt (2 minutes): Add the mayonnaise, Greek yogurt, and lemon or lime juice into the avocado. Mix until smooth. This creates your creamy avocado dressing.
  3. Add Chicken and Veggies (3 minutes): Incorporate the diced chicken, chopped celery, and red onion into the bowl. If you’re using cilantro or parsley, add that in as well.
  4. Season (2 minutes): Season with salt and pepper according to your taste preference. Give everything a good mix until the chicken is well-coated and all ingredients are evenly distributed.
  5. Chill (Optional, 30 minutes): For a cooler, more refreshing taste, you can refrigerate the chicken salad for about 30 minutes before serving.

Notes

This creamy avocado chicken salad is versatile and can be served in multiple ways. Try it on toasted whole grain bread for a hearty sandwich, scoop it onto fresh greens for a salad, or wrap it in a tortilla for an on-the-go lunch. The lemon juice not only adds a touch of zest but helps keep the avocado from browning too quickly. If you’re planning to store leftovers, press a piece of plastic wrap directly onto the surface of the salad to minimize air exposure and oxidation.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 60mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Very Berry Smoothie

First, grab a handful of fresh or frozen strawberries, blueberries, blackberries, and raspberries. Toss them all into your blender. To make it creamy and dreamy, add a cup of yogurt or almond milk. Need a touch of sweetness? Drizzle in a tablespoon of honey or maple syrup, adjusting to your preference. If you're aiming for an extra boost, consider adding a spoonful of chia seeds or flaxseeds for added nutrients and texture. Whizz everything together until you get a smooth, velvety blend. Pour it out into a chilled glass. Enjoy!

For Tomorrow's Dinner

Skillet Creamed Corn Au Gratin (30 Minutes)

Quick and Easy Beef Wellington (40 Minutes)

Turkey and Spinach Lasagna (30 Minutes)

Bacon Ranch Chicken Salad Sandwich (25 Minutes)

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