Avocado Chicken Salad

5 from 98 reviews

This Avocado Chicken Salad is made with mashed and chunked avocado with shredded chicken, celery, green onions, and a lemon, cilantro seasoning.

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Prep Time 10 minutes
Servings 4 servings
Comments
33

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Avocado chicken salad in a large bowl
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Avocado Chicken Salad without mayo!

Avocado chicken salad is one of my favorite ways to use up leftover shredded chicken, and I make a lot of chicken salad. I’ve done the classic version, one with Greek yogurt, a Buffalo-style one, and even a pasta salad twist (you can see all the recipes here). This avocado chicken salad came about when I had an avocado that needed to be used and some cooked chicken already in the fridge. It’s like a fresh take on the chicken salad I grew up with.

Happy Cooking!
– Yumna

Avocado Chicken Salad Ingredients

Ingredients to make the salad
  • Avocado: Ripe avocados work best; make sure they have some give when you gently squeeze them.
  • Greek Yogurt: Use full-fat, or if you prefer, mayo or sour cream will work.
  • Dijon Mustard: Or try wholegrain mustard for a milder flavor.
  • Lemon: You’ll use both the lemon zest and lemon juice.
  • Chicken: Use cooked, shredded chicken. This chicken and avocado salad is a great way to use up leftover roasted chicken!
  • Vegetables: I like finely chopped celery and sliced green onions.
  • Seasoning and Herbs: Just salt and pepper, along with cilantro. If you don’t like the taste of cilantro, you can use parsley, or skip it. You can also cut up some garlic.

How to Make Avocado Chicken Salad

Diced avocado in a bowl.
Step 1: Cut the avocado and add to a bowl so it’s easier to mash; reserve some for topping.
Yogurt, dijon mustard, lemon juice and zest, added to mashed avocado.
Step 2: Mash the avocado with a fork until creamy. Add the yogurt, mustard, garlic (if using), lemon juice, and lemon zest.
Creamy salad dressing after mixing.
Step 3: Whisk until combined.
Shredded chicken, celery, green onions, salt and pepper added on top of avocado dressing.
Step 4: Add the shredded chicken, celery, green onions, salt, and pepper.
After tossing together.
Step 5: Stir to combine. Cover the mixture and store in the fridge for 4 hours or more to set.
Recipe after tossing with extra diced avocado.
Step 6: Before serving, toss in the remaining diced avocado and top with cilantro, if using.
Avocado chicken salad recipe.

Avocado Chicken Salad Recipe

Author: Yumna Jawad
5 from 98 reviews
This Avocado Chicken Salad is made with mashed and chunked avocado with shredded chicken, celery, green onions, and a lemon, cilantro seasoning.
Prep Time10 minutes
Total Time10 minutes
Servings4 servings
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Ingredients
  

  • 2 avocados chopped, divided
  • cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced, optional
  • 1 lemon juiced and zested
  • 2 cups cooked chicken shredded
  • 2 celery stalks diced
  • 1 bunch green onions chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh cilantro chopped

Instructions

  • In a large mixing bowl, mash half the avocados. Add the Greek yogurt, Dijon mustard, garlic (if using), lemon juice, and lemon zest. Whisk together until well combined (or blend in blender or food processor for a smoother consistency).
  • Add the chicken, celery, green onions, salt, and pepper on top and stir to combine. Cover the mixture and store in the fridge for at least 4 hours to set.
  • When ready to serve, fold in the remaining chopped avocado and top with fresh cilantro, if using. Enjoy it on its own, as a dip, in a croissant, or on whole grain bread as an avocado chicken salad sandwich.

Notes

Storage: Keep leftover salad in an airtight container in the fridge. It will keep for up to two days. When ready to eat, just assemble the sandwiches.

Nutrition

Calories: 302kcal, Carbohydrates: 13g, Protein: 22g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 53mg, Sodium: 401mg, Potassium: 741mg, Fiber: 8g, Sugar: 2g, Vitamin A: 261IU, Vitamin C: 26mg, Calcium: 56mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

If you try this Avocado Chicken Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.

Recipe Tips

  1. Make the base of the salad dressing in a blender. You can easily mash the avocado with the ingredients by hand, but for a more even consistency, try blending everything in a blender or food processor until smooth and creamy.
  2. Make sure your avocado is ripe. It should give a little when you squeeze it, but it shouldn’t be mushy. A ripe fruit creates a smoother dressing for the avocado chicken salad sandwich.
  3. Let your chicken cool before mixing it with the other ingredients. Shred it, then let it sit for 10 minutes if you’re cooking before combining.

Serving Ideas

FAQs

How do I store avocado chicken salad?

Keep leftover salad in an airtight container in the fridge. It will keep for up to two days. When ready to eat, just assemble the sandwiches.

Why is my avocado chicken salad watery?

If you didn’t pat your chicken dry, if you used low-fat yogurt, or if your vegetables had a lot of moisture, these things could contribute to a watery consistency. So, to prevent this, pat your chicken dry and let it rest after cooking, dry your vegetables before adding, and strain any liquid off the top of your yogurt.

What’s the best kind of chicken to use?

You can use thighs, breasts, or a mix for this no-mayo chicken salad. It can be baked, roasted, poached, or grilled, and you can use fresh chicken, canned chicken, or leftover chicken. As long as your chicken is cooked and shredded, it’s good to go!

Avocado chicken salad served in a croissant for an easy lunch sandwiche

More Chicken Salad Recipes

5 from 98 votes (83 ratings without comment)

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Comments

  1. David says:

    Love the recipe. I added diced Jalapeños for a little kick.

    1. Yumna J. says:

      Yum, love that!! So happy you enjoyed it!

  2. Loveintheirtummy says:

    Deeeeelicious and fresh

    1. Yumna J. says:

      Thank you! So happy you liked it!

  3. Gautam Sen says:

    I made it only with chicken lemon mayo avocado and garlic…….enjoyed it

    1. Yumna says:

      Glad it was a hit.

  4. Joanna says:

    Wonderful and fresh! I didn’t have yogurt so I went with mayonnaise. Delicious. I’m excited to find other healthy recipes with you. Thank you!

    1. Yumna J. says:

      You’re so welcome. Glad you enjoyed it!

  5. Jen says:

    This recipe was insanely delicious!! I omitted the garlic because of an intolerance for it but other than that it was made as directed. Definitely putting this in my lunch rotation!

    1. Yumna Jawad says:

      Thank you so much! I’m glad you enjoyed the recipe nonetheless. Hope you continue to love it!

  6. Sue says:

    Will try your chicken salad recipe soon but I’m not understanding one of your steps. The avocados are suppose to be mashed yet in photo #6, there are visible avocado chunks (not mashed)?

    1. Yumna Jawad says:

      In that photo, I just added more chunks of avocado. You can do the same or leave all of the avocados in there mashed.

  7. Hala K says:

    I was craving a chicken sandwich so bad so I just popped on here to see what recipes you had and OMG this did not disappoint! So happy with this quick and easy meal and will definitely be doing it again. Thank you!!

    1. Yumna Jawad says:

      So glad you came across this and it hit the spot! You’re so welcome!

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