I absolutely love sharing this Avocado Chicken Salad Recipe because it’s a total game-changer for quick, fresh lunches or light dinners. When I first tried this salad, I was blown away by how creamy, tangy, and satisfying it was—all without any mayo! You’ll find it’s perfect for those days when you want something healthy but still packed with flavor.
This recipe works beautifully year-round, but especially in warm weather when you crave something bright and refreshing. Plus, it’s super versatile and forgiving, so no worries if you want to swap ingredients or add a personal twist. Once you try this Avocado Chicken Salad Recipe, I bet it’ll become a staple in your kitchen, just like it did for my family and me.
Why You’ll Love This Recipe
- Fresh & Creamy Texture: The ripe avocados make this salad wonderfully creamy without needing mayo.
- Quick & Easy: With just a few simple ingredients and minimal prep, you can have a delicious meal ready in 20 minutes.
- Versatile & Adaptable: It works great as a sandwich filling, on lettuce wraps, or simply on its own as a light meal.
- Healthy & Nutrient-Dense: Packed with protein and healthy fats to keep you energized and satisfied.
Ingredients You’ll Need
All these ingredients combine into a perfect balance of creamy, tangy, fresh, and savory flavors. Using rotisserie chicken is a huge time-saver that doesn’t compromise on taste.
- Chicken breasts: Cooked and shredded or chopped works best; I love rotisserie chicken for convenience.
- Avocados: Make sure they’re ripe but not mushy for a creamy texture.
- Corn: Roasted, canned, or frozen — just drained and thawed if frozen.
- Red or green onion: Minced finely for a subtle kick without overpowering.
- Cilantro: Fresh and minced, though parsley or dill are tasty alternatives if you’re not a cilantro fan.
- Lime or lemon juice: Adds bright acidity that keeps the avocado from browning and boosts flavor.
- Olive oil: Enhances richness and binds everything together.
- Salt and pepper: Essential for balancing all the flavors perfectly.
Variations
I love making this Avocado Chicken Salad Recipe my own by switching up a few ingredients depending on what I have on hand or the season. Feel free to get creative and tailor it to your taste buds—you’ll be surprised how easy it is to personalize.
- Adding tomatoes or cucumber: I added diced tomatoes once and really enjoyed the extra juiciness and freshness it brought.
- Incorporate bacon: Crispy bacon adds a smoky crunch that my family goes crazy for.
- Swap herbs: Parsley or dill are excellent if you want a different herbal note.
- Spicy twist: A pinch of cayenne or some diced jalapeño turns up the heat nicely.
How to Make Avocado Chicken Salad Recipe
Step 1: Gather and prep your ingredients carefully
Start with cooked chicken—rotisserie chicken saves so much time here. Shred or chop it into bite-sized pieces. Dice your avocados just before assembling to keep them fresh and green. Mince the onions and herbs finely; these small touches really help the flavors come together beautifully without any harsh bites.
Step 2: Combine all ingredients gently
In a large mixing bowl, add the chicken, avocado, corn, onions, and cilantro. Drizzle lime or lemon juice and olive oil on top, then season with salt and pepper. Now, here’s the trick I discovered: toss everything gently to avoid mashing the avocado too much—you want nice chunks for texture!
Step 3: Taste and adjust
I always give the salad a quick taste before serving. If it needs more brightness, a squeeze of extra lime juice usually does the trick. Same goes for seasoning—some days my avocados are creamier and milder, so a bit more salt or pepper balances it out perfectly.
Pro Tips for Making Avocado Chicken Salad Recipe
- Use just-ripe avocados: Overripe avocados can get mushy and turn the salad into a paste, so pick them with a little give but firm.
- Add citrus last-minute: The lime or lemon juice not only adds flavor but also prevents browning, so add it right before serving for best results.
- Handle gently when mixing: I learned to fold ingredients rather than stir aggressively to keep chunks of avocado intact for the best texture.
- Season to taste: Salt and pepper really bring this salad to life—don’t be shy to taste and tweak as you go.
How to Serve Avocado Chicken Salad Recipe
Garnishes
I like to sprinkle a little extra fresh cilantro or parsley right on top just before serving—it adds a pop of color and fresh flavor. Sometimes, a few toasted pumpkin seeds or chopped green onions give a lovely crunch contrast that’s unexpected but delicious.
Side Dishes
For sides, I usually keep it light—think crisp mixed greens, crunchy veggie sticks, or even tortilla chips if you want scoops. This salad also pairs well with a warm crusty bread for soaking up any juices, which is one of my favorite indulgences.
Creative Ways to Present
One of my favorite ways to serve this Avocado Chicken Salad Recipe is stuffed inside ripe tomatoes or avocado halves for a pretty presentation at dinner parties. You can also pile it on toasted baguette slices for an easy appetizer. It really looks impressive without much fuss!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container, pressing a piece of plastic wrap directly on the surface to minimize browning. It keeps well in the fridge for up to 24 hours, but beyond that the avocado starts to lose its vibrant color and creaminess.
Freezing
Freezing avocado chicken salad isn’t something I recommend because the texture of avocado changes and gets watery after thawing. I’ve tried it, and it just doesn’t have the same fresh taste or mouthfeel.
Reheating
This salad is best served cold or at room temperature, so I usually don’t reheat leftovers. If you want warmth, consider removing the avocado and refrigerating the chicken mixture separately to warm it up, then add avocado fresh before serving.
FAQs
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Can I use canned chicken for this Avocado Chicken Salad Recipe?
Yes, you can use canned chicken if you’re short on time. Just make sure to drain it thoroughly to avoid excess moisture, which can make the salad watery. The flavor and texture might be less fresh than rotisserie chicken, but it still works in a pinch.
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How do I prevent the avocado from browning in the salad?
Adding fresh lime or lemon juice right after dicing the avocado helps slow down oxidation and keeps it green longer. Also, try to assemble the salad close to serving time and store leftovers tightly covered with plastic wrap pressed on the surface.
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Is this recipe gluten-free?
Absolutely! This Avocado Chicken Salad Recipe is naturally gluten-free, making it a fantastic option if you’re avoiding gluten. Just be sure any additional add-ins or sides you serve are gluten-free too.
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Can I make this salad vegan?
To keep the creamy avocado vibe but skip chicken, try subbing in chickpeas or black beans for a plant-based protein version. The texture and flavor will be different, but you’ll still get that satisfying, fresh salad experience.
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What’s the best way to serve leftovers?
Leftovers taste great on top of toasted bread as an open-faced sandwich or wrapped into tortillas for a quick lunch. Just be sure to eat them within a day or so to enjoy the freshest flavor and texture.
Final Thoughts
This Avocado Chicken Salad Recipe is one of those dishes I keep coming back to because it’s so simple and rewarding. It’s perfect for busy days when you want something nourishing without a ton of fuss. I hope you’ll enjoy making it as much as I do—there’s something really comforting about a bowl of fresh ingredients tossed together that just hits the spot every time.
Print
Avocado Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A fresh and creamy Avocado Chicken Salad combining tender shredded chicken, ripe avocado, sweet corn, and zesty lime juice for a healthy and flavorful meal perfect for light lunches or as a side dish.
Ingredients
Protein
- 2 medium cooked chicken breasts, shredded or chopped (rotisserie chicken recommended)
Vegetables & Herbs
- 2 ripe avocados, pitted and diced
- 1/2 cup corn (roasted, canned, or frozen)
- 1/4 cup red or green onion, minced
- 2 tablespoons cilantro, minced (or parsley or dill)
Dressings & Seasonings
- 2 tablespoons lime or lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: In a large bowl, combine the shredded or chopped cooked chicken, diced avocados, minced onion, corn, and minced cilantro. This creates the base of your salad with a balance of protein, creaminess, and crunch.
- Dress the Salad: Drizzle the lime or lemon juice and olive oil evenly over the ingredients. Season with salt and pepper to taste to enhance all the natural flavors.
- Toss Gently: Carefully toss the salad ingredients together until everything is well combined but the avocado remains chunky for texture and creaminess.
Notes
- Additional ingredients to enhance this salad: chopped tomatoes, chopped cucumbers, cooked bacon bits, or black beans.
- For a spicier kick, consider adding a pinch of chili flakes or sliced jalapeños.
- Serve chilled or at room temperature for best flavor.
- This salad pairs wonderfully with crusty bread or pita chips.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
