I love how Fresh & Creamy Avocado Chicken Salad feels indulgent but stays light and simple to make. The avocado gives the salad a silky texture without relying on heavy mayo, and I first developed this after trying a variation inspired by a grilled chicken and fresh avocado tomato salad. In my kitchen this became a weeknight staple because it’s fast, satisfying, and stores well when you follow a few tricks.
Why Make This Recipe
- Bright, creamy flavor: avocado adds healthy fat and a luscious mouthfeel that replaces some mayonnaise without tasting thin.
- High in protein and satisfying: with about 2 cups of cooked chicken, one batch feeds 4 people as a main.
- Quick for meal prep: you can use cooked rotisserie chicken or bake breasts to save time; I often speed things up with store-bought cooked chicken.
- Versatile for meals: it works on sandwiches, salads, or stuffed in pita pockets, similar to how I pair dishes like a grilled chicken with fresh avocado and tomato for a fuller menu.
- Personal note: I love this recipe because the texture is creamy, not gloopy, and a squeeze of lime brightens every bite.
Recipe Overview
Prep time: 15 minutes.
Cook time: 18–22 minutes (if cooking chicken).
Total time: 35–40 minutes.
Servings: 4 main-course portions.
Difficulty: Easy.
Cooking method: poach or roast chicken, then combine shredded chicken with mashed avocado-based dressing and fresh mix-ins. If you’re planning a bigger meal, I like to serve it alongside heartier mains like a classic bolognese lasagna when hosting.
My Experience Making This Recipe
I tested this recipe multiple times, using both roasted and poached chicken and adjusting the avocado-to-dressing ratio. The biggest discovery was that mashing one avocado and dicing the other preserves texture while keeping things creamy. I also learned how much lime juice matters to keep the color bright.
How to Make Fresh & Creamy Avocado Chicken Salad
Start with 2 cups shredded cooked chicken (about 2 medium boneless skinless breasts or one rotisserie chicken). In a bowl mash one ripe avocado with 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth. Fold in the shredded chicken, 1 diced ripe avocado, 3 sliced scallions, 2 tablespoons chopped cilantro, and 1 small seeded diced jalapeño if you like heat. Chill 20–30 minutes so the flavors meld. For tips on chilling and shredding chicken to keep it tender, I often use techniques I learned making a cold chicken spinach pasta salad.
Equipment notes: use an instant-read thermometer (target 165°F for cooked chicken), a medium mixing bowl, a good paring knife, and plastic wrap for pressing if storing.
Expert Tips for Success
- Use an instant-read thermometer to hit 165°F for chicken; that avoids dryness from overcooking.
- Choose just-ripe avocados: they should give slightly when squeezed but not feel mushy; overripe ones make the salad watery.
- Mash only one avocado and dice the other to balance creaminess and texture—this keeps each bite interesting.
- Add lime juice to the avocado mix right away to slow browning and brighten flavor; a teaspoon of lemon or lime also boosts overall taste.
- If you want less mayo, replace half with extra Greek yogurt for tang and protein, and adjust salt to taste.
How to Serve Fresh & Creamy Avocado Chicken Salad
- Pile it on toasted whole-grain bread or in a croissant for an easy lunch.
- Serve on a bed of mixed greens with cherry tomatoes and a drizzle of olive oil for a lighter meal.
- Stuff into halved avocados or pita pockets for a neat, low-carb option. I like pairing it with a crisp side like a creamy cucumber salad at summer gatherings.
- Present it in a shallow bowl and sprinkle toasted pepitas or chopped almonds on top for crunch and visual appeal.
Storage and Reheating Guide
Refrigerate in an airtight container for up to 24–48 hours; the salad is best eaten within the first day for peak avocado color and texture. Press a piece of plastic wrap directly onto the surface to limit air exposure and slow browning. Freezing the finished salad is not recommended because avocado becomes watery and grainy when frozen; instead, freeze cooked chicken separately in a freezer-safe bag for up to 3 months and thaw before combining. If you plan to serve warm, reheat the chicken gently to 165°F (350°F oven for 8–12 minutes or microwave at 50% power in short intervals), then mix with fresh avocado and dressings.
Recipe Variations
- Gluten-free: serve over greens, in gluten-free wraps, or stuffed into roasted bell peppers. The recipe itself is naturally gluten-free if you use gluten-free condiments.
- Dairy-free: omit Greek yogurt and replace the mayo with a high-quality olive oil mayo or mashed silken tofu for creaminess.
- Vegetarian: swap shredded chicken for roasted chickpeas or white beans; use the same avocado-dressing ratio for a protein-rich, meatless version.
- Spicy Citrus: add 1 tablespoon chopped chipotle in adobo and 1 tablespoon orange juice for a smoky, tangy twist.
Nutritional Highlights
- Good source of healthy monounsaturated fats from avocado and lean protein from chicken—this helps keep you full longer.
- Lower in refined carbs when served on greens or in lettuce wraps; adjust mayo and yogurt amounts to control calories.
- Allergen note: contains egg (mayonnaise) and dairy if you use Greek yogurt—substitute if you have allergies. One main-course portion is roughly 1 to 1 1/4 cups per person.
Troubleshooting Common Issues
- Avocado turns brown quickly: press plastic wrap on the surface, add extra lime juice, or dice avocado just before serving.
- Salad tastes bland: always finish with a pinch of kosher salt, a fresh squeeze of lime, and a little black pepper; acid brightens flavors more than extra salt.
- Watery texture: overly ripe avocado or watery mix-ins (like cucumber) can cause this—drain watery ingredients and use just-ripe avocados.
Frequently Asked Questions
Q: Can I make this salad ahead for a party?
A: Yes, you can prepare the chicken and dressing mixture up to 2 days ahead, but mix in fresh avocado right before serving to preserve color and texture. Alternatively, prepare the dressing and shredded chicken together, store chilled, and fold in diced avocado within an hour of serving.
Q: Is rotisserie chicken a good shortcut?
A: Absolutely—rotisserie chicken saves time and adds flavor. Remove skin and shred the meat, then follow the recipe. Just be mindful of added salt in store-bought chicken and reduce the salad’s salt accordingly.
Q: How do I keep the chicken moist if I cook it myself?
A: Poach gently in simmering (not vigorously boiling) water or stock for 12–18 minutes depending on thickness, or roast at 400°F for 18–22 minutes until an instant-read thermometer reads 165°F. Let the chicken rest 5–10 minutes before shredding to retain juices.
Q: Can I make this dairy-free and still keep the creaminess?
A: Yes—replace Greek yogurt with additional mayo or a mashed silken tofu blend, and use vegan mayo if avoiding eggs. Adding a little extra lime juice and a teaspoon of olive oil can help mimic the mouthfeel of dairy.
Fresh & Creamy Avocado Chicken Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free, Dairy-free option available
Description
A light and indulgent chicken salad made with creamy avocado instead of heavy mayo, perfect for a quick meal or meal prep.
Ingredients
- 2 cups shredded cooked chicken (about 2 medium boneless skinless breasts or one rotisserie chicken)
- 1 ripe avocado
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 diced ripe avocado
- 3 sliced scallions
- 2 tablespoons chopped cilantro
- 1 small seeded diced jalapeño (optional)
Instructions
- In a bowl, mash one ripe avocado with mayonnaise, Greek yogurt, lime juice, Dijon mustard, salt, and pepper until smooth.
- Fold in the shredded chicken, diced avocado, scallions, cilantro, and jalapeño (if using).
- Chill the mixture in the refrigerator for 20–30 minutes to allow flavors to meld.
Notes
Serve on toasted bread, in a croissant, or in pita pockets. The salad is best eaten within 24 hours for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg